The food we should all be eating is healthyish! That’s right, you don’t need to subside on kale and brown rice forever to enjoy optimal body function. Recipe developer Lindsay Maitland Hunt’s new book is a testament and guide to this phenomenal way of living. This one-pot dinner celebrates sausage, potato and cabbage in the best possible way.
I’m going to be real with you — this isn’t a particularly quick dinner. But it does happen in just one pot, and it’s relatively hands-off once you get the cooking started. If you can’t find Yukon Gold potatoes, use fingerling potatoes since they’re also waxy (not starchy) potatoes. Bratwurst is ideal here for its mild flavor, but any lightly seasoned pork sausage will work, too.
- 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
- 1/4 to 1/3 cup chopped fresh flat-leaf parsley leaves from 1 small bunch
For the sausages
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.