It’s nice to have a few recipes that are quick, use items that you usually have on hand and that you can almost make in your sleep. Just throw it all in a pot and 40 minutes later, dinner is done.
I always have some roped sausage (and yes, I had to look that up) in the freezer. That’s the kind that is like link sausage but it’s one long link that is about 18 inches long. I stock up when it’s on sale. It doesn’t take up much room in the freezer and it thaws out in a jiffy. The beauty of sausage is the flavor that it imparts into whatever you cook with it. I always have potatoes on hand and cabbage keeps in the crisper for a week or so. This combination of sausage, cabbage and potatoes covers all the food groups and is ready in about 40 minutes. It may be even better the next day and warms beautifully in the microwave. So really, how can you beat that?
Ok, gather your ingredients.
These portions should serve 2 to 4 people. I like to use equal amounts of potatoes and cabbage but that’s just me. Feel free to change the ratios.
Slice your potatoes and cabbage. Place enough water in a large pot to cover the bottom by about one inch. Add the sliced potatoes. Season them with salt, pepper, butter and a bit of dried parsley. Cover the pot with a lid and bring to a nice simmer. Cook for about 10 minutes.
Now, add the cabbage, cover and cook another 10 minutes or so, stirring to combine once or twice. Keep everything at a slow simmer. Add water if needed to keep the vegetables from sticking to the bottom of the pan. While the vegetables are cooking, slice the sausage into 1/3 inch rounds. Add the sausage to the vegetables, cover and cook for another 10 to 15 minutes. Stir to combine after the first 5 minutes or so. The sausage is usually pretty salty so I don’t add anymore seasonings.
Cook covered on low heat until the potatoes are soft and the cabbage is cooked to your liking. Serve hot in a bowl with a nice crusty bread slice.
- 3-4 medium potatoes
- 1/4 head cabbage
- 1 cup water
- 1 tbsp dried parsley
- 1 tbsp butter
- salt and pepper to taste
- 13 oz rope sausage
- Scrub potatoes and cut into quarters. Slice quarters into pieces about 1/3 of an inch thick. Slice cabbage into bite size chunks.
- In a large pot (at least 5 quarts) over medium heat, bring potatoes and water to a gentle simmer. Add parsley, butter, salt and pepper. Cover and cook for 7 to 10 minutes maintaining a low simmer.
- Add the cabbage. Add water if needed to keep the potatoes from sticking. Continue to simmer over medium to low heat. Cover and cook another 7 to 10 minutes, stirring to combine after the first few minutes. Maintain a low simmer.
- While the vegetables are cooking slice the sausage into 1/3 inch rounds. Add to the pot. Cook for a few minutes and then stir to combine. Cook for another 5 to 10 minutes until the sausage is warmed through and the vegetables are done to your liking.
Amount Per Serving Calories 491 Total Fat 29g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 15g Cholesterol 64mg Sodium 886mg Carbohydrates 42g Net Carbohydrates 0g Fiber 5g Sugar 5g Sugar Alcohols 0g Protein 17g