Polish Sausage, Cabbage & Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!
Ingredients:
1 pound Polish sausage, poached in water and then sliced into diagonal rounds
1 medium green cabbage, chopped
4 medium potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
4 cups chicken or vegetable broth
1 teaspoon caraway seeds (optional, for extra flavor)
Sea salt and pepper to taste
Fresh parsley, chopped, for garnish
Method:
1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the cabbage, potatoes, caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes until the cabbage starts to soften.
2. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
3. Return the browned sausage to the pot and simmer for another 5-10 minutes, allowing flavors to meld. Ladle into bowls and garnish with fresh parsley. Enjoy this cozy, savory stew with a slice of crusty bread on the side.
Flavors of Bavaria Recipes
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh rye bread, wholegrain mustard and tangy sauerkraut. Complemented by an array of seasonal all-stars like red and green cabbage, potatoes, apples and Patty Pan squash to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant garden-grown herbs and a medley of salad greens—prost!
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.
Ingredients:
2 pounds fingerling potatoes, washed and halved if on the larger size
2 tablespoons olive oil
2 teaspoons caraway seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)
Method:
1. Preheat your oven to 425°. In a large bowl, toss the potatoes with olive oil until evenly coated. Sprinkle the caraway seeds, salt, and black pepper over the potatoes, and toss again to distribute the seasonings evenly. Transfer the seasoned potatoes to a large rimmed baking sheet, arranging them in a single layer.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir or shake the pan occasionally to ensure even cooking.
3. Once the potatoes are cooked through and crispy, remove them from the oven and transfer to a serving dish. If desired, sprinkle the roasted potatoes with chopped fresh parsley for a pop of color and added freshness, plus a splash of rye stout vinegar.
