What’s for dinner?
It’s the type of meal I wouldn’t normally make in the summer. To my defense, we have the air conditioning on and I am a little oblivious to the heat outside.
That aside, we visited the local farmers market on Saturday and picked up a bunch of wicked veggies so I knew they had to be used really quickly. While I was staring at the freezer, I remembered last week a friend gave us a pack of sausages (fresh herb and garlic) from a local farm. I pulled that out of the freezer and stared at it all on the counter. Huh. What now.
I had half a cabbage that I was dying to use. Got it. Cabbage and sausage dinner. Something easy, one pot-ish. Yes. That’s what’s for dinner.
I have been juicing in the morning and bought a whackload of beets at the market to do so. I remembered that I had all the beet greens left. Awesome! Can you eat those? Why yes you can! I remembered someone telling me they were great in a salad or lightly sautéed, like spinach or chard. So I chopped it all up, along with the other veggies and came up with our meal. I’ll be serving it alongside garlic mash. I’ve been on a mash kick lately. Don’t you just LOVE garlic mash? *drool* Tonight’s dinner should help curb the craving for another week.
You’ll be surprised at how simple and flavourful this dish is. I added garlic, pepper and fresh sage for seasoning. Oh, and a little salt. There’s no stock in this dish so you don’t have to be overwhelmed with salt or liquid. Resist the urge to throw in a bunch of herbs and seasoning, this dish really doesn’t need it. If you wanted to reduce the carbs, you could omit the potato and replace with cauliflower. Also I didn’t cook this until everything was mush. I like to maintain a bit of crunch in the veggies, plus I feel it drains all the nutrients from them if you overcook. Let’s get wholesome up in here. Up in here, up in here.
- 1-2 packages (4 in each) of your favourite sausage. Cut into 3/4-inch slices
- 1 large onion, cut into big chunks
- 1 medium head cabbage, chopped
- 10-15 beet greens, roughly chopped
- 2 garlic cloves, roughly chopped
- 6 fresh sage leaves, finely chopped
- 1 pound carrots, cut into 1/2-inch slices
- 1/2 cup water
- Freshly ground pepper
- Salt to taste
- Optional: 5 medium potatoes, cut into 3/4-inch cubes
- In a Dutch oven or big soup pot, cook sausage and onion over medium heat until the sausage is lightly browned and onion and garlic are tender.
- Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots, beet greens and potatoes (if using).
- Cover and cook for 20 minutes or until the vegetables are tender to your liking.
- Serve with a salad, or garlic mash if you don’t put the potatoes in.