I'm not really sure where I got this recipe, though I think it may have been from Jeff Smith's "Frugal Gourmet" show. This is a fantastic tasting, easy winter time recipe that always leaves us with a warm and full belly. The basic recipe has only 6 simple ingredients and uses only one pot, so both prep and cleanup are a breeze.
Although I've called it a skillet dish, it works even better when made on a deep pot, such as a soup pot because you can make more layers of potato, onion and cabbage and fit more sausage on top. Warm up with this dish once when you are feeling chilled it is sure to become a cold weather regular for you, too.
3 medium yellow onion, sliced thin and separated into individual rings (not Vadalia)
3 large potaotes, sliced thin, either baking potatoes or Yukon Gold*
3 cups shredded green cabbage
½ pound (or more!) Polish or smoked sausage, sliced thin
1 cup chicken broth
Freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1. Cover the bottom of the pot with a layer of potato.
2. Cover the potato layer with a layer of the onion rings.
3. Make another layer of potato, another layer of onion, then a third layer of potato.
4. Make a layer of cabbage using half the cabbage.
5. Make another layer of potato.
6. Make another layer of cabbage using the rest of the cabbage.
7. Layer the sliced sausage over the cabbage
8. Turn the heat on to high until you hear the potato start to sizzle onthe bottom. This should take just a minute or two.
9. Pour in the chicken broth, turn the heat down to simmer and cover.
10. Cook covered for about 20 minutes.
11. Turn of the heat. Top with the parmesan cheese and put cover back on. Let stand 5 minutes and serve.
We like this with a nice Sourdough bread.
Options (highly recommended):
*Use Yukon Gold potatoes, if possible. They really add to the flavor and texture of this dish.