recipe: sausage, cabbage and potato bake


Whether you’re German, Ukrainian, Spanish or Chinese, I think we can all agree that sausage is pretty freakin awesome. Since Trav and I live literally blocks – BLOCKS! – from a Ukrainian sausage shack, we decided to stay regional and chuck in some cabbage and good ol’ potatoes. A bit of sherry to snazz it up and some time in the oven, and you’ve got yourself a big dish full of comfort food! Perfect for a fall dinner… with enough to make leftovers the next day, to boot.

1 link Ukrainian smoked sausage, segmented into smaller chunks

1/4 head cabbage, shredded 1″ thick

2 Yukon gold potatoes

1 white onion, julienned

1/4 c butter

1 c chicken stock

1/4 c sherry wine*

salt and pepper, to taste

1. First, chop the potatoes into sixths and boil until just slightly tender, about 15 minutes. Drain and set aside.

2. Next, preheat your oven to 425F. In a frying pan, saute the onions in the butter over medium heat, stirring occasionally, until browned and soft, about 10-15 minutes.

2. Combine all the ingredients in the casserole dish, including the buttery onions, and seasoning with salt and pepper. Bake for about 20 minutes; stir; then bake another 10-15 minutes until potatoes are fully cooked and everything is looking nice and browned. Devour with generous helpings of sour cream.


– If you don’t have any sherry kicking around, simply do what I do (shh!! don’t tell anyone!) and mix together equal parts red and white wine. If you don’t have either of those, go out and buy yourself some wine for god’s sake!


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