Sausage, Cabbage and Potatoes
A glorious eastern European dish, and the perfect standing for Corned Beef and Cabbage
Equipment
- 1 Dutch Oven
Ingredients
- 2 tbsp Butter Good stuff
- 4 ea Potatoes Red / Russet, Scrubbed / Quartered
- 1 Ea Onion Large, peeled, sliced
- 1 head Cabbage Washed, Cored, Quartered
- 1 ea Smoked Sausage Good Stuff / Kielbasa
- 1/2 Cup water or chicken stock
- Salt / Pepper To taste
- 4 cloves Garlic Peeled, smashed
Instructions
- Foam out the butter in the dutch oven over medium-high heat
- Add the onions and saute until tender
- Add the sausage and brown on both sides
- Add the garlic and saute until fragrant
- Add 1/2 cup of water/ stock to the pot, add potatoes
- Cover with cabbage quarters
- Cover and steam until tender, ~ 30 minutes
- Check every 10 minutes for liquid level, adding as necessary
- Season, balance flavors and serve
Notes
Saint Paddies day is on the way, but I abhor corned beef.
I'll fall back to an old lair favorite, nicked named horsecock and potatoes.
Do use a good smoked sausage, I became spoiled with easy access to the various butcher shops in little Poland, (Greenpoint Brooklyn).
A good heavy cabbage is the costar of this dish.
Serve this with lots of butter, dark bread, and several dark beers.
Nutrition
Calories: 112kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 95mgPotassium: 400mgFiber: 6gSugar: 7gVitamin A: 398IUVitamin C: 84mgCalcium: 99mgIron: 1mg
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