Sausage with Potatoes and Cabbage

From the book Full Moon Feast by Jessica Prentice

Introduction

This is one of my favorite wintertime meals. I consider it an eintopf—the German word for a one-pot meal.

Ingredients

Steps

1. Heat the bacon drippings, oil, or fat in a large skillet over medium heat. Add the whole sausages and brown on both sides.
2. Add the leeks (or onions) to the pan around the sausage and sauté. When the sausage is cooked through, remove it from the pan and let it cool.
3. Add the shredded cabbage to the pan along with a pinch of salt and the optional caraway seeds. Continue to sauté a few minutes, until the cabbage begins to wilt.
4. Add the greens and stir gently.
5. Add the diced potatoes, another pinch of salt, and the hot water or stock. Cover, reduce the heat somewhat, and steam until potatoes are just tender. Add more water or stock if the pan gets too dry.
6. Slice the sausage into ½-inch-thick pieces and add it back to the pan, stirring to incorporate and heat through. You can also leave the sausage whole or cut it in half.
7. Add plenty of salt and freshly ground pepper. Taste and adjust.
8. Remove from the heat and stir in the optional sauerkraut.
9. Serve in a shallow bowl with a big dollop of sour cream or crème fraîche.

This content is from the book Full Moon Feast by Jessica Prentice.