Alternate cooking method for Bubbles and Squeak

Although a couple of the Pratt siblings use the oven for this recipe, some prefer the stove top method, allowing for a more fresh cabbage texture, and making it more likely you'll have this in warm weather when you don't want to heat up the house with the oven. I have adjusted this to include both the stove top and the crock pot, thus allowing myself to prepare it around 2pm, before the kids come home from school, yet eat it when Aaron gets home at 5:30pm.

Boil potatoes, but not all the way. They should be firm still when the sausage is done being browned. If you check them and they are getting close to ready, remove, drain, and reserve them.

Brown the sausage in wok or large skillet, then drain the fat and return to pan. I agree with Melissa that Jimmy Dean is not the best option for this. We have a different brand here than what is available there, but it has a wonderful flavor which has some fennel in it.

Mix in cream of (whatever) soup - we still like cream of chicken - and add the potatoes.

Cut up a whole cabbage into bite-sized chunks. Add them to the top of the pan and sprinkle some kosher salt and some sugar on it, then cover. The chemical reaction of the salt and sugar with the cabbage allows it to retain a pleasant color, rather than turning gray. It also removes its bitterness. Allow it to steam on medium low heat for a while. Once the cabbage is at a point where it has lost its crunch, but is not soggy, move the whole concoction to the crock pot. Turn it on low. You have a few hours before you need to serve it. 20 minutes before you serve it, sprinkle it with mozzarella.

If you aren't looking for some extra time before serving it, you can mix the cabbage in and add the mozzarella as soon as the potatoes and cabbage are just getting fork-tender. It doesn't take a whole lot of time to melt.