My Braised Cabbage With Potatoes and Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish, never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious. I thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients.

My Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal packed with bold flavor.

Whenever I make a one-pot meal, I like to have all my ingredients ready. Let’s start by preparing the ingredients for this dish.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 1 (12-inch) *Rondeau (deep-sided frying pan or a braiser) with a lid, chef’s knife, cutting board, 4 large bowls

Ingredients:
2 tablespoons olive oil
4 cups smoked Kielbasa sausage (substitute smoked turkey sausage), 1-inch pieces (slice into half-moons then quartered)
1 large head of green cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, cut the items into half-moon shapes, then quarter them then quartered
4 cups of Yukon gold and red potatoes, diced into 1-inch cubes
4 cloves garlic, minced
1 Fresno chili, seeded and minced, substitute a jalapeno pepper
2/3 cup chicken broth, unsalted
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon of black pepper, freshly-ground
1 tablespoon fennel seeds
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Instructions:
First, prepare all the vegetables. Have the pan preheated on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly ground black pepper. Cook for 2-3 minutes, stirring occasionally. Add the green onions and fennel seeds, and toss those through. Cook for another 1-2 minutes. Next, add the smoked sausage and diced potatoes to the pan, stir, and toss through. 

Finally, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables, allowing the cabbage to wilt down, for another 2-3 minutes. Once that’s done, add the remaining cabbage and repeat—season with a sprinkling of Kosher salt and fresh-ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, and cook uncovered for an additional 10 minutes, or until the pan juices have evaporated and the cabbage has just started to brown.  To garnish, add the green onion tops and finely chopped Italian flat-leaf parsley.

Ladle into porcelain bowls and serve hot.

There you have it, my Braised Cabbage With Potatoes And Smoked Sausage.

Note:
1) *Rondeau: Sometimes called a brazier or brasier, this wide, somewhat shallow pan is similar to a stockpot or Dutch oven but nearly as deep.

2) Tip: Start by prepping the smoked sausage and all the vegetables. Arrange all the ingredients into large bowls or on large platters before starting this dish.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/