One Pot Sausage Cabbage And Potatoes Dinner Food

ONE POT SAUSAGE, CABBAGE, AND POTATOES DINNER

Steps:

• Start by coining the sausage and then place into a large heavy bottomed pot. IF using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble/coarsely chop it.
• In a small bowl, toss together the seasonings: the dried basil, dried oregano, garlic powder, onion powder, thyme, and red pepper flakes. Add salt and pepper as well (I add about 1/2 teaspoon each, add to desired preference).
• To the pot (over medium heat), add the shallot and cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Stir for another 30 seconds to a minute and then add in 1/2 cup (112g) stock. Scrape any browned bits from the bottom of the pot and then add in the chopped cabbage and remaining 1 cup (232g) stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this time the cabbage should be very cooked down and starting to get pretty tender.
• Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot (still medium-high heat) and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and if needed, add up to 1/2 cup additional stock (if all has evaporated from the pot which will vary depending on your pot and heat of stove; there needs to be some amount of liquid so the bottom doesn't burn and the veggies properly steam).
• Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste (Remember the bacon will add some saltiness but the vegetables do need a good amount of salt!). Add crumbled bacon to individual plates. Serve individual plates with fresh parsley.
• If desired, serve with parmesan cheese or dijonaise. To make the dijonaise: whisk all of the ingredients together, season with salt and pepper to taste. Serve on the side.

SCALLOPED POTATOES, CABBAGE, AND SMOKED SAUSAGE

Steps:

• In a saucepan or in the microwave, melt the margarine. Add the salt, pepper, and flour. Stir until smooth, then gradually add the milk with a wire whisk. The mixture doesn't have to get thick, it does that as it cooks in the oven, you're just mixing it all together uniformly at this point.
• Add a layer of sliced potatoes to a thinly greased 13X9 pan. You can use the wrapper on the margarine or butter to lightly grease the pan if you like. It doesn't need much.
• Then add 1/2 of the cabbage as the next layer, sprinkle with 1/2 of the onions, and then add 1/2 of the smoked sausage or kielbasa.
• Then layer it all again, starting with potatoes, then cabbage, then onions, then smoked sausage, and top it all off with the remaining potatoes.
• Sprinkle the cheese on top. Stir up the sauce and pour it over the top of all uniformly.
• Cover your pan with aluminum foil tightly and bake in a 350 degree oven for about 1 hour, until potatoes are tender. Then remove the foil and bake another 15 minutes at 400 to brown the top slightly or place under the broiler until lightly browned.

POLISH SAUSAGE AND CABBAGE DINNER

Steps:

• Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
• In a large pot layer your ingredients in this order: cabbage, potato and onion.
• Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
• The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
• Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.

SAUSAGE STEAM POT WITH POTATOES AND CABBAGE

Steps:

• Oven Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 to 12 wedges and place in the bottom of a large roasting pan. Don't remove the core as it will keep the wedges together.
• Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage.
• Cover pan tightly with aluminum foil or tight-fitting lid and bake at 350 for 2 hours.
• Stove-Top Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was.
• Cut the cabbage into 10 to 12 wedges. Don't remove the core as it will keep the wedges together.
• Layer cabbage wedges, potatoes, and sausage pieces into a large pot and season each layer with salt and pepper. Pour chicken broth into pot.
• Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1 to 2 hours or until potatoes are very tender.
• Crock-Pot Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 or 12 wedges. Don't remove the core as it will keep the wedges together.
• Layer cabbage wedges, potatoes, and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.
• Cook on low 8 to 10 hours on high for four to six hours or until potatoes are very tender.