Cabbage Sausage Stew with Potatoes
Here’s what I did the other half of that giant head of cabbage.
INGREDIENTS
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1/2 giant cabbage, shredded
1 onion, diced
2-4 potatoes, peeled and chopped
Chicken Andouille sausage
Olive oil
Other Ingredients
3 cups chicken broth
1 tsp white pepper
1 tsp salt
METHOD
Heat a tablespoon olive oil in a large Dutch oven. Remove casings from sausage and brown, breaking up sausage with a wooden spoon. Remove sausage from pan and set aside. Sauté onion in same pan and scrape brown bits as you go. Add a bit more oil if necessary. Add cabbage in batches and stir to wilt. Repeat till all the cabbage is in the pan. Add the broth, salt, pepper, and potatoes. Bring to a boil and then reduce heat to simmer. Place a lid on the pan and simmer for 45 minutes or until potatoes are tender. Adjust seasoning to taste and serve.
This is just a base for flavor combinations. You can add garlic or black pepper. Throw in any other veggies you have. Try a different sausage or leave the meat out altogether. I will say the sweetness of the cabbage and the subtle spice of the white pepper are everything in this dish. Tweak it to your liking.
