Braised Cabbage with Potatoes and Smoked Sausages
A comforting one-pot dish of braised cabbage with tender potatoes and smoky sausages.
Equipment
- Skillet or Dutch oven For cooking the dish.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 12 oz fully cooked smoked turkey or kielbasa sausage, sliced
- 1 cup green onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon seasoned salt adjust to taste
- 1 4 fennel seed
- 2 cups Yukon gold or red potatoes, cubed
- 1 3 head cabbage, cut into pieces
- 2 3 cup chicken stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped parsley
Instructions
- In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.
- Add the sliced smoked sausage and cook for 2-3 minutes until it starts to brown.
- Add the thinly sliced green onions, minced garlic, red pepper flakes, seasoned salt, and fennel seed. Cook for an additional 1-2 minutes until fragrant, stirring occasionally to prevent burning.
- Layer the sausage mixture with the cubed potatoes and chopped cabbage in the skillet. Pour the chicken stock and apple cider vinegar over the top, and season with black pepper to your taste.
- Cover the skillet and reduce the heat to medium. Cook for about 30 minutes, stirring occasionally, until the potatoes are fork-tender and the cabbage is softened.
- Once cooked, uncover the skillet and increase the heat to medium-high. Cook uncovered for about 10 minutes, or until the pan juices have evaporated and the cabbage starts to brown.
- Stir well, taste, and adjust the seasoning with more salt and black pepper if needed.
- Serve the dish hot, garnished with a sprinkle of fresh chopped parsley and crumbled bacon on top for extra flavor.
Notes
Feel free to add your favorite herbs or spices to customize the flavors of this dish.