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–+ servings

Sausage, Cabbage and Potatoes

A glorious eastern European dish, and the perfect standing for Corned Beef and Cabbage
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course, PubGrub
Cuisine: European
Calories: 112
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Dutch Oven

Method
 

  1. Foam out the butter in the dutch oven over medium-high heat
  2. Add the onions and saute until tender
  3. Add the sausage and brown on both sides
  4. Add the garlic and saute until fragrant
  5. Add 1/2 cup of water/ stock to the pot, add potatoes
  6. Cover with cabbage quarters
  7. Cover and steam until tender, ~ 30 minutes
  8. Check every 10 minutes for liquid level, adding as necessary
  9. Season, balance flavors and serve

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 95mgPotassium: 400mgFiber: 6gSugar: 7gVitamin A: 398IUVitamin C: 84mgCalcium: 99mgIron: 1mg

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.

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