Sausage with Potatoes and Cabbage
(recipe, Jessica Prentice)
This is one of my favorite wintertime meals. I consider it an eintopf — the German word for a one-pot meal.
- 2 Tbsp. bacon drippings, olive oil, lard, or other fat
- 2 whole fresh sausages in casings
- 2 leeks, sliced thin, including much of the green part, or 1 large onion, sliced thin
- 1 small head cabbage or ½ large head cabbage, shredded
- ½ tsp. caraway seeds (optional)
- ½ bunch greens (chard, kale, or collards, or mustard, radish, or turnip greens), sliced into ribbons
- 3 medium potatoes (such as Yukon gold), diced
- ½ cup hot water or stock, or more as needed
- Sea salt and freshly ground pepper to taste
- ½ cup sauerkraut (optional)
- Sour cream or crème fraîche
- Heat the bacon drippings, oil, or fat in a large skillet over medium heat. Add the whole sausages and brown on both sides.
- Add the leeks (or onions) to the pan around the sausage and sauté. When the sausage is cooked through, remove it from the pan and let it cool.
- Add the shredded cabbage to the pan along with a pinch of salt and the optional caraway seeds. Continue to sauté a few minutes, until the cabbage begins to wilt.
- Add the greens and stir gently.
- Add the diced potatoes, another pinch of salt, and the hot water or stock. Cover, reduce the heat somewhat, and steam until potatoes are just tender. Add more water or stock if the pan gets too dry.
- Slice the sausage into ½-inch-thick pieces and add it back to the pan, stirring to incorporate and heat through. You can also leave the sausage whole or cut it in half.
- Add plenty of salt and freshly ground pepper. Taste and adjust.
- Remove from the heat and stir in the optional sauerkraut.
- Serve in a shallow bowl with a big dollop of sour cream or crème fraîche.
Culinate editor's note: This dish is also tasty with a chopped carrot instead of the ribboned greens. And coriander and mustard seeds are nice additions that complement the caraway seeds.