It makes a great main dish accompaniment to a pan of buttered cornbread or a bowl of pinto beans...or both. Honest eats, that satisfy the soul. Youll need: 3 slices bacon, cut into 1 pieces 3 Tbsp olive oil 12 oz fully cooked smoked turkey or kielbasa sausage, sliced 1 cup spring onions, thinly sliced 4 cloves garlic, minced 1 tsp red pepper flakes 1 tsp seasoned salt, [more or less to your taste] 1/4 tsp fennel seed 2 cups 1 cubed Yukon gold/red potatoes 1 head cabbage, cut into 1 pieces [about 3 lb] 2/3 cup chicken stock 2 Tbsp apple cider vinegar 2 Tbsp chopped parsley or cilantro Directions: In a large skillet or Dutch oven, cook the bacon until crisp, then remove from the pan using a slotted spoon. Add the sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2-3 minutes until the sausage slices are beginning to brown. Add the chopped green onions. Continue to cook until the onions begin to soften, about 3 minutes. Add the minced garlic, pepper flakes, seasoned salt and fennel seed. Cook for around 2 minutes. This is the point you decide if more oil is needed. If so, drizzle in 3 Tbsp of olive oil. Top with the cubed potatoes and chopped cabbage. Pour the chicken stock and cider vinegar over the cabbage. Season with black pepper to your taste. Cover and cook over medium heat for 30 minutes or until the potatoes are fork tender and the cabbage is cooked through, stir occasionally. Uncover, and increase the heat to medium-high. Cook uncovered until the pan juices have evaporated and the cabbage is beginning to brown, about 10 minutes. Stir well and adjust the salt & black pepper to your taste. Serve with a sprinkle of parsley or cilantro and top with crumbled bacon. Yield: 4-6 servings
Posted on: Fri, 09 Jan 2015 01:53:55 +0000