When I saw the name of this recipe, I was intrigued and just HAD to try it. I tweaked a couple ingredients and steps, but it’s a DEFINITE winner for dinner! Give it a try. (don’t be intimidated by the list of ingredients or steps…it’s easier than it seems!)
INGREDIENTS
- 1 pound (16 ounces) smoked sausage, sliced
- 5 slices thick bacon, chopped
- 1 small shallot, diced
- 1 clove garlic, minced
- ½ TBS EACH: dried basil, dried oregano, garlic powder
- ½ tsp EACH onion powder, dried thyme
- 1 and ½ cups chicken stock, separated
- 1 bag chopped cabbage
- 1 cup diced baby carrots
- 4 cups red potatoes, quartered
- 1-2 TBS maple syrup
INSTRUCTIONS
- Start by coining then halving the sausage and placing into a large heavy-bottomed pot
- Cut the raw bacon into little pieces and add in with the sausage
- In a small bowl, toss together the seasonings: basil, oregano, garlic powder, onion powder and thyme
- To the pot (over medium heat), add the shallot and cook for 2-3 minutes
- Add in the garlic and half of the seasoning mix, stir
- Add in 1/2 cup stock
- Add in the chopped cabbage and remaining 1 cup stock, stir
- Cover the pot and increase heat to medium-high
- Let cook, covered, stirring occasionally for 8-10 minutes (cabbage should be cooked down and tender
- Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots
- Add the remaining seasoning mix on top and do not stir
- Cover (still medium-high heat) and let cook for 18-20 minutes or until potatoes are fork tender
- Check occasionally and if needed, add up to 1/2 cup additional stock to keep from burning
- Once potatoes and carrots are fork tender, drizzle with syrup
- Cover and let steam another 5 minutes