CHEF JEFF: One Byte At A Time — Skillet Sausage With Cabbage And Potatoes

Cabbage is a German tradition. It doesn’t matter if it is fresh or in the form of sauerkraut. Or if it’s red or green. Or steamed or pan-fried. Germans love affair with cabbage is second to none. And pairing cabbage with sausage is about as German as you can get.

You don’t have to be German to enjoy the following recipe. This skillet meal adds potatoes and onion to the mix and is seasoned with a bit of salt and pepper and caraway seeds. It takes very little preparation and cooking time.

And to quote my slightly more than minimal knowledge of the German language, “Das schmeckt sehr gut!”

Skillet Sausage with Cabbage and Potatoes
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 to 3 partially cooked large to medium potatoes, diced into cubes
Salt and pepper
1 pound sausage, cut into ½-inch pieces
½ cup onion, diced or sliced onion
6 cups cabbage, chopped
1 teaspoon caraway seeds
½ cup chicken stock
2 to 3 tablespoons chopped Italian parsley
In a large skillet heat 2 tablespoons of the oil and 1 tablespoon of
butter on medium heat. Add the diced potatoes. Season the potatoes with some salt and pepper and fry them until golden for about 5 minutes.
Remove the potatoes from the skillet to a plate and add the sausage and onion to the skillet and cook about 4 minutes or until sausage gets browned a bit and onions soften.
Add butter to skillet and cabbage and cook on medium-high heat, for a few minutes.
Add chicken stock and cook another couple of minutes until cabbage starts to get tender.
Stir in caraway seeds and potatoes. Heat a minute or two to warm.
Garnish with parsley.

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