Cajun Mustard Creamed Cabbage

Original cookbook page 119

A versatile recipe that can be made as a 2-in-1 dish — you can stop after adding the broth and dry seasonings to make fried cabbage and sausage, or continue with the full recipe for the creamed version. The picture shown is a double batch of the recipe.

Ingredients

• 1 pack of Cajun Link Sausage (hot recommended, but any link will do — kielbasa, Hillshire Farm, green onion, etc.)
• 1 14–16 oz bag of Shredded Coleslaw (with or without carrots or tri-colored)
• 1/2 C chicken, beef, or veggie broth
• 4 oz Cream Cheese
• 1/2 C Heavy Whipping Cream
• 2 Tbsp Dijon Mustard
• 1 tsp of Minced Garlic
• 1 tsp Parsley
• 1 Tbsp Dried Minced Onions
• 1/2 tsp Slap Ya Mama Hot (optional)...or regular pepper

Instructions

1. Chop your links into 1/4" rounds and fry them in the skillet till they are brown on both sides
2. Remove sausage from pan but leave the oil
3. Pour in coleslaw mix, stir and let fry about 2 mins
4. Add broth, garlic, parsley, minced onions, and Slap Ya Mama or pepper and stir until broth is almost completely gone
5. Add sausage back in and stir
6. Then add cream cheese; when it has melted, add Heavy Whipping Cream and stir
7. Then add Dijon mustard, stir and let simmer for 5–10 mins and enjoy!