Cabbage and Sausage Pasta

Necessity is the Mother of Invention, as they say.  Freezing rain forced me home early, but I therefore had time to cook something for dinner.  SO had a great idea to do chicken and shrimp with walnuts and broccoli, but unfortunately for us we had no chicken or broccoli. We actually had very little left in the fridge - so it was going to be challenging. We had a half a head of cabbage and practically no other veggies, and no proteins at all except for some frozen sausages in the freezer. Well OK then, let's make a go of it.

Cabbage and Sausage Pasta

Cabbage is fairly versatile it turns out - it is benefiting from a sort of renaissance in our house. Crumbling sausage will go with just about anything, so then add a bit of onion, some spices, and throw it on pasta. How bad could it be?  Actually it was fairly decent. In the end, what made it successful in my mind was a moderate seasoning with some cajun spices, and then at the last minute I thought that offsetting that with some sweet frozen corn would make a good counterpoint. Good call, I think.

Next Time: my ratio of pasta and sausage was way off, so more sausage

Me: 8/10
SO: 7/10
SSO: 2/10

Cabbage and Sausage Pasta
This will be enough for 4 servings.
Ingredients

• any kind of pasta, roughly 2oz per person, or else whatever you think
• 5-6 sausages (mine were the "normal" store-bought 6" kind), casings removed
• an onion, thinly sliced
• 2 cups of frozen corn
• about 1/3 of a cabbage, thinly sliced

Method

1. Boil water for the pasta.
2. Fry up the sausage in a bit of oil in a large pan, crumbling as it cooks. You can season it a bit. Set aside when done.
3. Meanwhile, slice up the onion and the cabbage. Fry the onion in the same pan, leave the drippings for flavour. After they soften a bit, add the cabbage along with a few TB of water. Add the corn. 
4. Put a lid on for 7-8 minutes on medium heat, stirring occasionally. You can add some seasonings if you like, such as seasoned salt, or your fav herbs. I used cajun seasoning. Fresh salt and pepper too.
5. Add lots of salt to the water and cook the pasta. Drain when done, but reserve a cup or so of the pasta water.
6. Put the pasta back in the pot and add the sausage and cabbage. Add as much of the pasta water as you need to moisten it a bit.