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 and, if you like, top with sour cream or grainy mustard.

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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