One Pot Cabbage, Potatoes, and Polish Sausage

2015-11-01 17.07.34RECIPE #100, DAY #128

ORIGINAL RECIPE: “Kielbasa, Cabbage and Potatoes”, from Beverly Mills’ and Alicia Ross’ Desperation Dinners*

TIMING: 20 minutes (That’s the Desperation Dinners guarantee)

DIFFICULTY: Easy

TOOLS: A heavy bottomed, wide pot with a tight-fitting lid

COOK TYPE: Stovetop

HEALTH: Healthy. Sure, you could argue about sausage, but I am all for the occasional natural sausage as a time-saving, delicious protein. So, like I said, healthy. And hearty.

EXPERIENCE: This is the easiest completely one-pot dinner that I know. You have your starch, a large portion of veg, and a protein, and it is super easy, takes few ingredients, and is done in 20 minutes. There’s not much else to say about that. It’s just probably not guest food. More like, running-out-the-door-in-six-different-directions-in-one-hour food.

NOTES: You can use Dijon mustard instead of the brown or German. I suppose bratwurst might also work here, too.

***

  1. In a heavy-bottomed, wide and tall pan (like a Dutch oven), pour 2 cups beef broth and drop 1 vegetable bouillon cube. Bring to a boil and smash the bouillon cube to dissolve.
  2. Immediately and quickly, place 1-2 pounds halved new potatoes cut-side down. Next, arrange 1 pound Polish sausage cut into 4 pieces. And lastly, set 1 small cabbage, quartered. Drizzle with olive oil and sprinkle with salt and pepper, then shut that lid down tight.
  3. Reduce heat to keep cooking at a vigorous simmer for 15 minutes.
  4. Meanwhile, in a small pan, melt 4 tablespoons butter. Whisk in 2 tablespoons brown or German mustard, salt, and pepper. Whisk until emulsified. Set aside.
  5. Lift the lid off your pot and check potatoes for done-ness. Remove everything and arrange on a platter, carefully lifting the potatoes with a thin spatula, if needed. Drizzle the platter of food with the mustard butter and serve.

***

Serve with nothing else. Cider or sparkling cider–or even German beer–would give it a festive flair. A bunch of dill and a dollop of sour cream would also elevate it.

*Recipe changed from the original.

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