This recipe turned out to be a great dish when you have different leftovers in the fridge. This is my idea of a "hash". potatoes.  Why?  Well, I had leftover Vegetarian Asparagus Risotto, 2 pieces of leftover Teriyaki chicken - but not enough for a whole meal.  There were GF sausages in the fridge defrosting as well.  Then I saw a program on the food network show about "hash".  I am not all that familiar with Hash, and usually most Hash recipes of course, contain potatoes.  I made this dish as an extra dish for the leftover Risotto and Teriyaki Chicken.
We reheated the risotto, and chicken then made my version of Hash. (you will note from my blog, there are a number of recipes with cabbage and sausage...they work so well together!)
The good news:  it was mighty tasty, and there is enough leftovers for breakfast tomorrow.  What I will do is add 1 cup of fresh tomato juice to this dish, make some space in the pan, bring to a simmer and add in a few eggs to poach.  How great is that?  I love it when two or three meals come together, don't you?  (turns out, I did not get the opportunity to make a breakfast dish...someone...whose name is into the leftovers, Dang!)
10-12 gluten free sausages
Olive oil
1 onion, sliced in half then thinly sliced
3 minced garlic cloves
1 to 1 1/2 cups shredded cabbage
2 Tsp. Spice Blend Seasoning - use your favorite - mine is this one
2 large tomatoes, roughly chopped
1/2 cup chicken stock
splash of Balsamic Vinegar
salt and pepper to taste
Heat up a frying pan with a good drizzle of olive oil on medium heat.  Add the sausages to the pan, and cook - until golden brown on all sides. Then transfer to a plate and set aside.
Drain off excess renderings from the pan leaving 2 tblsp. in the pan.  Add the onions, turn down the heat to low medium and stir fry until the onions begin to caramelize.  Once lightly browned add in the garlic stirring until fragrant.  Then pour in the chicken stock, Balsamic vinegar, add in the shredded cabbage and tomato stirring to combine.
Season with salt and pepper to taste, and add in the seasoning blend stirring to combine.  Cover with a lid and simmer for 10 minutes.  Remove the lid and continue to simmer for 5 more minutes.
Slice up the sausages on the diagonal and add to the pan, sauteing to heat through.
Saute about 10 minutes to heat through.  Serve with steamed, mashed, or fried potatoes, or any leftovers that you have on hand.

Ina Gawne
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October 19, 2012