- 1 head cabbage
- 1/2 onion (I used a leek cause I had one on hand from BountifulBaskets.org)
- 4-6 redskin potatoes (used yukon gold.. again, it’s what we had on hand)
- 1/2 stick butter
- 1 smoked sausage sliced (I think I used Hillshire Farms)
- salt/pepper to taste
- 1 can beer
- 1 cube/pack chicken boullion dissolved into water or some of the beer
- Toss the butter in a stock pot till melted
- Add onion (cut this however you like. Diced/sliced/quartered… it’s just a matter of preference)
- Once onion is wilted (slightly translucent) add sausage
- While sausage is cooking, chop potatoes into 4-6 pieces (about an inch cubed)
- Add potatoes
- Add Beer
- Chop Cabbage and toss on top of other ingredients. Let it sit on the top for 10-15 minutes to wilt. Then mix in to other ingredients stirring occasionally until it’s the consistency you like.
- I forgot I used the last of my chicken broth that morning so after a dig for my bouillon (that I know is SOMEWHERE in my mess of a kitchen) I added one can of water and the packet from a chicken Ramen Noodles. No I’m NOT kidding! lol
- Not a big fan of pepper and rarely cook with it. So I didn’t add that to this recipe. But most people would enjoy just a bit.
- Just remade this using one packet of chicken bouillon and one can of beer (omitted the chicken stock entirely so it wasn’t so wet when done). Also omitted the butter. Just browned the sausage first then used the grease from that to help wilt the onions.
- The picture above is with russet potatoes cause I didn’t have any red skin on hand.
- Cut the harder parts of the cabbage or you’ll have goo before they break down. A good knife run around the core should take care of most of the hard roughage. My mentality is if I’m not sure, I just leave it in. We don’t hesitate to pull something un-chewable out of our mouths at the dinner table and sneak it to the dog. In polite company, I’d say when in doubt, just cut it off. You’ll still have plenty of food