southernfood – A cook named Rebecca

Easy, Delicious Smothered Cabbage with Potatoes and Smoked Sausage

I cooked this dish with Eckridge Beef Smoked Sausage https://www.heb.com/product-detail/eckrich-beef-smoked-sausage-family-pack/765512. I had this brand on hand, but you can use any good smoked sausage of your choice. I sliced new potatoes with the skin on, I added lots of onions, and cooked this in really very little oil with a little butter in a non stick skillet. You could add squash to this dish, and okra would be a great addition. I served my Macoroni and tomatoes with this and some spicy pinto beans and cornbread! Both of these recipes are also on the blog, but here is the Macaroni and Tomatoes recipe that my mother and grandmother made growing up! Delicious!
https://the2spoons.com/macaroni-with-fresh-tomatoes/.

This is a perfect dish to serve with my Good Luck Blackeyed Peas! Here’s the link: https://the2spoons.com/good-luck-blackeyed-peas/.

Easy, Delicious Smothered Cabbage with Potatoes and Smoked Sausage

Here’s the recipe! Enjoy!

Smothered Cabbage with Potatoes and Smoked Sausage

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Ingredients Method

Ingredients

1/2 head large green cabbage or one whole small
1/2 onion, sliced or diced
3-4 new potatoes, skin on and sliced
7 oz Smoked Sausage, sliced
2 tbsp extra virgin olive oil
3 tbsp butter, two for cooking and 1 for finishing
salt and pepper to taste

Method

Cut the cabbage in half, take out the core and slice. Sliced your potatoes in about in little less than 1/2 inch slices, about a quarter inch. Slice your onions or chop them, then slice your smoked sausage in 1/2 inch pieces
Heat your oil and 2 tablespoons butter in a large skillet. Add your potatoes and onions and cook on medium high heat until your potatoes begin to brown a little. Turn them and reduce the heat, add a lid and turn your heat to low and cook for a few minutes just until the potatoes start to soften a little, but not done. Increase your heat and add your cabbage and smoked sausage and cook turning as all the ingredients brown a little. After a few minutes, lower the heat, cover and let the cabbage smother a little until soft. Then again, raised your heat, remove the lid, season with salt and pepper to taste and cook until the ingredients have browned a little and are fork tender. Add a pat of butter just to bring everything together. Enjoy!!

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If you grew up in Texas, sometimes you just have to have Texas Chicken Fried Steak! In this case, I made Chicken Fried Steak fingers. Yum! Love them! Dipped in cream gravy, they are Texas Southern Food at it’s best!

If you’re going all out to make this classic Texas dish you need some good french fries! Hand cut, not the frozen kind.

I don’t make Chicken Fried Steak that often , maybe a couple of times a year, but sometimes when you want Southern comfort food, like on New Years with the blackeyed peas and cabbage, you want a main course that just speaks Southern and Chicken Fried Steak does just that!

Texas Chicken Fried Steak Fingers

In Grady Spears cookbook “Texas Cowboy Kitchen” says the Chicken Fried Steak was born on the cattle-driving trail, known as poor folks’ food. The Longhorn was a tough beef so the chuck wagon “coosie” pounded it until tender with whatever tools he could find. Then he dredged it in flour and fried it up in a Dutch oven and the gravy spread the meal even further which was important during the Depression. Here’s the link for Grady’s cookbook for more Texas recipes! https://amzn.to/39wlEnB

When I was growing up Chicken Fried Steak was a staple in our house and there were 7 in our family. My Mom would buy round steak and she would pound it out with the side of a saucer…..beating over and over until tender!

So, you want to cook a very Southern meal, add some Chicken Fried Steak. Everyone always loves it! Pass the Cream Gravy and Homemade Biscuits!

Another southern favorite is my Southern Fried Chicken on the blog. Here’s the link for that recipe which is delicious:https://the2spoons.com/essential-southern-fried-chicken/.

Don’t forget Homemade Biscuits! Here’s the link for those: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Best Texas Chicken Fried Steak Fingers

Here’s the recipe! Enjoy!

Chicken Fried Steak Fingers with Cream Gravy

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Prep Time 10

Total Time 30

Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Gravy

2 tbsp Canola oil or similar
2 heaping tbsp flour
salt and pepper to taste
3 cups whole milk, more if you want a thinner gravy

For the Chicken Fried Steak Fingers

1 lb cube steak or tenderized round steak, cut into one inch strips Cube steak is traditional
2 cups All purpose flour
1/2 tsp salt
1/4 tsp cayenne
1/8 tsp garlic powder
1/4 tsp onion powder
2 eggs, beaten
splash of water plus a pinch of flour
vegetable oil for frying

Method

Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy.

For the Gravy

In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste. I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.