Tonight’s cabbage-inclusive meal had a grand total of seven ingredients, was ready in about 20 minutes, and was delicious.
Hardy Vegetables Stir-Fry
Boil 5 mild Italian pork sausages until they are floating.
While the sausages are boiling, prep the following:
1C long-keeping green cabbage, shredded (or finely diced)
2 tbsp red onion, diced
2 yellow-flesh potatoes, peeled and diced (large chunks)
1 beet root, peeled and diced (small-medium chunks)
and toss them all into a sauce-pan of water.
Bring the veggies to a boil and cook for 15 minutes (or until the beets are reasonably-easily pierced with a fork).
When the veggies are about 5 minutes into their cooking process, the sausages should be floating in their own pan. At this point, remove them from their pan and:
Chop them into rounds (about 1cm wide)
Then toss them in a frying pan with 1 tbsp butter to brown and get crispy-delicious.
(You may need to turn the heat off under the sausages at this point, if they are getting nice and crispy and brown and the beets are still crunchy).
Drain the boiled vegetables.
Toss them in the frying pan with the sausages.
Add 1-2 tsp grainy/brown mustard, and stir everything together over medium heat until well-mixed and heated through.
Serve hot, possibly with a glass of white wine or sweet apple cider, and enjoy.
So, there you have it.
I’m trying to see how many different things I can do with a limited number of ingredients. So far, so good. We’ll see how I’m doing come January. 🙂
Meliad the Birch Maiden. 🙂
 This means they are cooked enough and only need to be browned until crisp on the outside — a handy trick for getting them done quickly and thoroughly without also filling your kitchen with frying-pan smoke.