Growing up with English origins, my mother made cabbage and potatoes for Sunday dinners and special occasions. I remember her adding what’s known as salt pork. Salt pork, when stewed for a long time, adds a salty flavor to the dish. The saltiness of the salt pork added sometimes could be a little too strong and could overwhelm the entire dish. I decided to go with a pork breakfast sausage and eliminate the saltiness, while still keeping the flavor. I’ve also updated this dish and made it a one-pot meal. This is my Stewed Cabbage and Potatoes With Pork Sausage.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 to 8 servings
Equipment: 1 (12-inch) sauté pan, large stockpot, chef’s knife, cutting board, 2 large mixing bowls, mesh sieve

Ingredients:
2 tablespoons of olive oil
2 (16-ounce) rolls of Jimmy Dean regular pork sausage, cooked and drained excess fat
1 sprig of fresh rosemary
2 heads of green cabbage, cores removed and quartered
10 cups of baby Yukon gold potatoes, quartered, smaller ones left whole
1 large onion, diced
3 cloves of garlic, minced
1 quart of chicken stock, unsalted
1 teaspoon of red pepper flakes
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly-ground black pepper
Garnish:
1/4 cup of Italian flat-leaf parsley, finely chopped

Instructions:
In a large preheated sauté pan over medium-high heat, add 1 tablespoon of olive oil, red pepper flakes, and the rolls of pork sausage. Use the back of a wooden spoon to break up the sausage. Add a sprig of fresh rosemary and cook until no longer pink, 10 to 12 minutes. Pour the browned sausage into a mesh sieve placed over a large glass mixing bowl. Allow the sausage the drain as much of its fat as possible along with the rosemary. Set aside while moving on to the next task.

Back to the stockpot over medium-high heat, add another tablespoon of olive oil and diced onions. Stirring occasionally, cook the onions until soft and translucent, 1 to 2 minutes. Add the minced garlic, and cook for 1 minute longer before adding the cooked sausage, potatoes, and chicken stock.

In the meantime, core and quarter the cabbage. Drop the cabbage into the pot, add grated nutmeg, and gently push the cabbage down into the liquid. Reduce the heat to medium, cover, and cook for 30 minutes. Uncover and cook for an additional 15 minutes until potatoes are fork-tender and cabbage is cooked through.

Ladle a good helping into a porcelain serving bowl, garnish with finely chopped Italian flat-leaf parsley, and serve hot.

There you have it, my Stewed Cabbage and Potatoes With Pork Sausage.

Notes:
1) 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.

2) Tip: For a clean broth, cook the sausage in a separate pan first, allowing it to render its fat. Drain before adding the cooked sausage to the main dish.

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