Braised Cabbage With Potatoes And Smoked Sausage

Linda Lou

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

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Calories 816 kcal

Equipment

1 Rondeau deep-sided frying pan or braiser with a lid
1 chef's knife
1 cutting board
4 mixing bowls Large

Ingredients

2 tbsps olive oil
4 cups smoked Kielbasa sausage (substitute smoked turkey sausage), 1-inch pieces (slice into half-moons, then quartered)
1 large head green cabbage Core removed, sliced very thin
1 1/2 cup green onions Sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots (cut into half-moons then quartered)
4 cups 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 tbsps apple cider vinegar
1 tbsp kosher salt
1 tsp black pepper Freshly-ground
1 tbsp fennel seeds
2 tbsps 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.

Notes

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.

Keyword braised dishes, cabbage, one pot meals, smoked sausage