As I was hunting for another one pot recipe to try out, I stumbled into this one. It reminded me of a cabbage dish my mom used to make, so I wanted to see if it compared. Turns out it was quite a bit different, but equally as tasty. It’s the perfect heartiness of a home cooked meal to counter the chilly evenings and dark outdoors. Grab a tub of sour cream and some dijon mustard to go with this One Pot Sausage, Cabbage & Potato meal. It’s not a super quick meal because of the cooking time that the cabbage and potato need, but it’s totally fine to be left on the stove alone while it does that. Make sure not to leave out the teaspoon of caraway seeds; there is only a small amount, yet the flavour they add is essential to this meal turning out as it should. I was surprised at how these “boring” ingredients created such a delicious dinner to fill up our whole family!
- Don’t worry about peeling the potatoes. Simply scrubbed and cubed them before adding to the pot to save time and effort.
- Use a large pot. You will need to have enough space for an entire head of cabbage, six potatoes, 4 sausages, and liquid.
- Have a meat thermometer handy, so that you can test if the bratwurst sausage are definitely cooked thoroughly! (73 C or 163 F)
- large Cooking Onion
- Fresh Parsley (optional for serving)
- 1 medium head green cabbage
- 6 medium Yukon Gold Potatoes
- Sour Cream (Optional)
- Sliced Bacon (Johnston’s or Harvest)
- 4 bratwurst sausage (Continental in Fresh Frozen)
- Dijon Mustard (selection in Aisle 1A) (optional for serving)
- chicken or veggie stock (selection in Aisle 2B)
- Black Pepper (aisle 4 in Aisle 4)
- Salt (aisle 4 in Aisle 4)
- Caraway seeds (Nature’s choice in Aisle 4)
- Dry white wine (the only thing you won’t find here)
One Pot Sausage, Potato & Cabbage Feast
3 slices thick-cut bacon
1 large yellow onion, very thinly sliced
1 teaspoon caraway seeds
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as dry Riesling, pinot grigio or sauvignon blanc
1 medium head cabbage, quartered and cut into 1/2-inch slices
1 cup chicken stock or vegetable stock
4 large bratwurst sausage links
6 medium Yukon Gold potatoes, chopped into 1-inch pieces
1/4 to 1/3 cup Dijon mustard (optional for serving)
1/4 to 1/3 cup chopped fresh flat-leaf parsley leaves from 1 small bunch (optional for serving)
Heat a large pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8 to 12 minutes. Transfer the bacon to a plate, leaving the fat in the pot. Let the bacon cool, then cut into 3⁄4-inch pieces.
Add the onions, caraway seeds, and 1 teaspoon each salt and pepper to the pot. Cook, stirring often, until the onions are completely soft, 10 to 12 minutes. Pour in the white wine and use a flat-bottomed spatula to scrape the meaty bits off the bottom of the pot. Continue to scrape until the wine has reduced by about half, 3 to 5 minutes.
Stir in the cabbage and stock, cover, and cook, stirring occasionally, until the cabbage is very soft, 20 to 25 minutes.
Stir in the chopped bacon and then nestle the sausages in the cabbage so they are completely covered. Add the potatoes on top, in an even layer. Sprinkle with 1 teaspoon salt and re-cover. Cook over medium-low heat until the potatoes are fork-tender and the sausage is cooked through, 18 to 22 minutes more.
Spoon the potatoes, cabbage, sausage, and any juices into serving bowls. Season with salt and pepper, dollop with mustard, sprinkle with the parsley, and eat hot..