The Hot Handle

A blog interspersed with occasional gluten free recipes.

Please note: If you have a family member who requires a gluten free diet, be sure to use a cast iron skillet that has never previously touched gluten....and if it has, scrub it all down completely and re-season, to be on the safe side.

Looking for information on Celiac Disease? There are many good sites, but here is one to get started with:
www.celiacdisease.net/celiac-disease-101.



Wednesday, August 3, 2011

Sausage and Cabbage Medley

We went for a walk the other day and saw three red tailed hawks, but I didn't have my camera on me.  The following day we saw one in a tree.  I took this photo.


The day after that we didn't see any at all.  I'll keep looking!

I had a bag of cole slaw in the refrigerator and decided to use it in a cooked dish.  I came up with this one!


Sausage and Cabbage Medley
(Serves 3 1/2)

Start cooking 1/2 cup of dry rice to make two cups of cooked rice.
Preheat the oven to 350.

Take one 12-oz package of cooked chicken sausage
Slice it thinly, and place it in 12-inch cast iron skillet. 
Heat it a little on the stove to get it going. 

Add one onion, chopped.

Layer on one 14-oz bag of cole slaw mix (from the produce section)
and the cooked rice.

Mix in a bowl:

15-16 oz canned tomato sauce,
1 Tbs brown sugar,
1 Tbs lemon juice, and
1 Tbs Worcestershire sauce.

Pour this over the cole slaw mixture in the skillet.
Cover loosely with foil.

Bake 40 min,
uncover, and
bake 20 minutes more.

Stir the mixture before serving, and
sprinkle it all with parsley.

Serve with parmesan and freshly ground pepper!



I say this serves 3 1/2 because we ate it up and just had a little left over!