Sausage Steam Pot with Potatoes & Cabbage

By á-47534

Ingredients

• 2 pounds smoked sausage, cut into 2-inch pieces*
• 2 1/2 pounds small potatoes (I used Honey Gold)
• 1 head cabbage
• 1 14-ounce can chicken broth**
• Salt and pepper

Preparation

Step 1

Oven Preparation:

Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges and place in the bottom of a large roasting pan. Don’t remove the core as it will keep the wedges together.


Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage – that’s OK.


Cover pan tightly with aluminum foil or tight-fitting lid (we're steaming here so it's got to be good and tight) and bake at 350 degrees for 2 hours.



Stove-Top Preparation:

Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges. Don’t remove the core as it will keep the wedges together.


Layer cabbage wedges, potatoes and sausage pieces into a large pot, season each layer with salt and pepper. Pour chicken broth into pot.


Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1-2 hours or until potatoes are very tender.



Crock Pot Preparation:

Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges. Don’t remove the core as it will keep the wedges together.


Layer cabbage wedges, potatoes and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.


Cook on low for 8-10 hours or high for 4-6 hours or until potatoes are very tender.