dinner · one pot · pork

Italian Goulash

If you haven’t figured it out by now, I’m kind of obsessed with cabbage.

Whether it’s using it with traditional corned beef, or serving it alongside a Hungarian pork roast, or eating it raw on top of fish tacos—-one could say I have a problem. I love that crunchy, slightly sweet leafy vegetable.

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A rabbit, however, I am not. I typically eat my favorite vegetable with any sort of meat, but I’ve found pork goes so well with it. Bacon, tenderloin, sausage—you name it. Pig, meet rabbit food. Rabbit food, meet decadent pig.

I scrounged up this recipe from the back of one of my recipe tins. It had a boring name (Sausage and Cabbage Skillet) and I’m pretty sure it came from one of my old Junior League cookbooks. It’s definitely something that your mom may have made when you were a kid, or even your grandma. The use of Campbell’s tomato soup was foreign to me. I’ve never cooked with it before, only eaten it warmed up alongside a grilled cheese sandwich. Tomato soup actually tastes pretty good as sauce in this dish! I was surprised with how well everything tasted when mixed together. Each bite was a bite of pure joy.

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When it was all said and done, I thought this one-pot meal reminded me of another family favorite: goulash. A random mix of macaroni, ground meat, and veggies, goulash is the ultimate Americana meal (even if it originated in Hungary). Since this one was served with Italian sausage and green beans, I thought I could get away with calling it Italian goulash.

After using up almost every dish in my kitchen by making that Chicken Parmesan Lasagna the other day, this recipe was a breath of fresh air. I only had to use one pot and it felt so good! I was freed from the chains of having to do dishes all night. Colleen 1, Dishes 0.

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Italian Goulash

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A one-pot meal ready for the table in just 30 minutes that the whole family will enjoy.

Ingredients

  • 1 lb. ground Italian sausage
  • 1 can tomato soup
  • 1 small head cabbage, shredded
  • 1.5 soup cans of water
  • 1 tsp. garlic powder
  • Handful of basil leaves, roughly chopped
  • 1 cup elbow macaroni, uncooked
  • 1 (12 oz) package of frozen green beans

Directions

  1. In a large pot over medium heat, cook sausage until browned, about 4 minutes. Add remaining ingredients and mix well.
  2. Bring mixture to a boil; reduce heat. Cover and simmer for 20 minutes, stirring often, until macaroni and veggies are soft.

Step-By-Step Instructions

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In a large pot, cook sausage until browned, about 4 minutes.

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Add remaining ingredients to the pot and mix well.

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Bring mixture to a boil; reduce heat. Cover and simmer for 20 minutes, stirring often, until macaroni and veggies are soft.

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