3 tablespoons butter or 3 tablespoons bacon fat
1 small green cabbage, chopped
1⁄2 cup onion, chopped
1⁄2-3⁄4 lb smoked sausage, sliced (I like Conecuh, Original)
1 (15 ounce) can diced tomatoes, undrained (I like Hunt’s Petite Diced)
1⁄4 teaspoon garlic salt, to taste
1⁄4 teaspoon Tony Chachere’s Seasoning, to taste (optional)
salt, to taste
black pepper, to taste
Chop/slice the sausage, cabbage, and onion.
In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
Add remaining ingredients, and the sausage.
Cover the skillet and cook for about 10 minutes.
Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.
2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs
Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Olive oil, for frying
1 medium onion, chopped
4 large cloves of garlic, minced
1 knob of ginger, peeled and minced (about 2 teaspoons minced)
4 small potatoes, boiled until tender but not mushy
1 14.5-ounce can chopped tomatoes
1 to 2 teaspoons Indian spice blend
1 teaspoon hot chili flakes
2 teaspoons sugar
Salt, to taste
2 cups frozen peas
Cut boiled potatoes into small chunks. Set aside.
In a large frying pan, heat one to two tablespoons of olive oil. Add onion and cook until onions begin to soften. Add garlic and ginger and cook for another 30 seconds. Add potato chunks and cook for 3 more minutes, until lightly browned. Add tomatoes, spices, sugar and salt.
Simmer for about 10 minutes, allowing the flavors to come together. Add peas and cook for a few more minutes until heated. Remove from heat.