One Pot Cabbage, Potatoes and Sausage

• 6 servings

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Recipe adopted from Chelsea Lords of Chelsea’s Messy Apron.

Enjoy an easy and delicious dinner that’s simple, healthy and bursting with fantastic flavors!

Ingredients

• 2 tablespoons olive oil optional

• 1 pound smoked sausage coined (can be substituted for butter beans, chickpeas or vegan sausage!)

• 1 shallot diced

• 2 cloves garlic minced

• 1/2 tablespoon dried basil

• 1/2 tablespoon dried oregano leaves

• 1/2 tablespoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried thyme

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1-1/2 cups chicken stock or vegetable broth divided, see note 1

• 1 medium cabbage chopped

• 1-3/4 cups carrots coined

• 1-1/2 pounds red potatoes quartered

• 1/4 cup finely chopped flat leaf parsley finely chopped

Instructions

1. Start by cutting sausage into coins and placing them in a large heavy bottomed pot. If using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. (If making this recipe vegan, skip this step and cook your beans or vegan sausage as needed).

2. In a small bowl, toss together dried basil, dried oregano, garlic powder, onion powder, thyme, red pepper flakes, salt, and pepper.

3. Place the pot over medium heat and add the shallot. Cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Add in 1/2 cup stock. Scrape any browned bits from the bottom of the pot and add in chopped cabbage and remaining 1 cup stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this point the cabbage should be pretty tender.

4. Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot, still on medium-high heat, and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and, if all the liquid has evaporated, add up to 1/2 cup additional stock.

5. Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste. Add crumbled bacon and fresh parsley to individual plates.

Notes

Note 1: You may need up to 1/2 cup of additional stock or vegetable broth.

Storage: Store in the fridge for up to 6 days in an airtight container or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Add a splash of water or chicken stock to prevent it from drying out.