Food & Drink Magazine

Irish Supper

By Mariealicerayner @MarieRynr
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I don't know about you, but I find that it's getting harder and harder to stretch my food budget these days.  Food just seems to be costing more and more and sizes are getting smaller.  (Don't get me started on that scam!!) I am always looking for ways to make a little bit go further, but at the same time keeping things to the same standard of deliciousness and nutritiousness that we are used to.
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Pasta is a great meal stretcher.  I know it's not Todd's favorite thing to eat, but he does like the idea of saving money, and so he tolerates it.  Myself . . . I adore pasta, and so these types of meals are my absolute favourites!  
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Meals which take a little bit of protein, some vegetable and some pasta, combined in a tasteful way.   Simple recipes which make good use of simple ingredients in a delicious way.
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I have no idea why this is called Irish Supper.  I am not even sure if this is actually Irish!  Certainly there would be cabbages and sausages in Ireland, but the pasta noodles?   Well, I am not too sure about that!!
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What I know for sure it that it makes a little bit of meat go a very long way and that it is delicious.  Two things that are positives!  I do hope you will try it and that you will enjoy it as much as I do!
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You want to use a good quality sausage with this.  Not those cheap and nasty ones that are all filler and fat.  You get what you pay for.  Paying a tiny bit more and using a good quality sausage makes sense as you won't be pouring half of it away and they'll also taste a lot better!  Choose a nicely flavoured one!  I am partial to a peppery Cumberland myself!
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*Irish Supper*Serves 4 to 6Printable Recipe  

I don't know if this is Irish, I only know it's economical, easy and very delicious! 
1 pound of wide egg type of noodles, uncooked (I used some German ones I found in Aldi,
but you could use any type, so long as they are wide and flat)1 pound good quality, well flavoured sausage meat, crumbled1 small head of white cabbage, cored and finely shredded with a sharp knifesalt and black pepper to taste1/2 tsp dried thyme leaves1 tsp sugara knob of butterfinely grated cheese to serve
Crumble your sausage into a large skillet.  Cook over medium high heat until it is browned.  I use a potato masher to mash it up as it is browning.  This helps to break it up all crumbly like.  Once the sausage is browned add the cabbage.  Sprinkle with salt, pepper and thyme leaves.   Cook, stirring until it begins to wilt.  Turn the heat to low and cover with a lid.  Cook for about 5 minutes.
While the cabbage is cooking, cook your noodles according to the package directions in a pot of lightly salted water.   At the end of five minutes remove the lid to skillet and turn up the heat and cook stirring, until the cabbage begins to brown a little.  Taste and adjust seasoning as needed.
Turn out the heat and drain the noodles well.  Toss the drained noodles into the skillet along with a knob of butter.   Toss to combine.  Serve immediately without or without cheese as desired to your grateful family which will be sitting at the table drooling in anticipation.

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