Skillet Potatoes, Cabbage and Sausage

This dish hits all the right buttons for a busy weeknight dinner. Be sure to cut the vegetables uniformly so that they cook at the same rate. Serve in bowls or on plates.

1 1/2 tablespoons canola oil, divided
12 oz. smoked turkey sausage, sliced (1/2 inch)
6 cups coarsely chopped green cabbage
1 1/2 cups chopped onion
10 oz. red potatoes, unpeeled, cubed (3/4 inch) (2 cups)
2 medium garlic cloves, minced
2 tablespoons water
1 teaspoon caraway seeds
1/4 teaspoon pepper
1 tablespoon chopped fresh dill

1. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Brown sausage 5 minutes, stirring frequently to brown all sides; remove.

2. Add remaining 1 tablespoon oil to skillet; heat until hot. Cook cabbage and onions 5 minutes or until beginning to brown on edges, stirring occasionally. Stir in sausage and all remaining ingredients, except dill. Reduce heat to medium-low, cover and cook 15 minutes or until potatoes are just tender. Remove from heat.

3. Stir in dill; cover and let stand 10 minutes to blend flavors.

4 (1 1/2-cup) servings

PER SERVING: 285 calories, 13 g total fat (2.5 g saturated fat), 16 g protein, 27 g carbohydrate, 45 mg cholesterol, 880 mg sodium, 6 g fiber


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