Saturday Dinner: Stewed sausage and cabbage

Tonight, I made a super easy dinner that's perfect for a Saturday night. I used sausage, but you can also use corn beef, chicken, or even pork.




Stewed sausage and cabbage (for 2):
Sausage (2 large pieces) - Get uncooked, good-quality sausages.
Cabbage (1/2 of small to medium cabbage)
Carrot (1)
Potatoes (4 baby potatoes)
Garlic (3 cloves)
Chicken stock (2cups)
Bay leaf (1)
Vegetable or olive oil (2tsp)
Salt
Pepper

1. Cup up cabbage in about 2 inch-squares.
2. Peel the carrot and slice it, but not too thinly.
3. Cut potatoes in half and put them in a big bowl of water.
4. Smash and peel the garlic cloves.
5. Heat oil in a pot on high heat and grill sausages.
6. When the sausages are golden brown on sides, add cabbage, carrot, and garlic. Then add chicken stock.
7.When the stock boils, add bay leaf, pepper, and potatoes.
8. Put the lid on and cook on low-medium heat until there is only little liquid left and potatoes are nice and tender, about 20 min.
9. Add salt to flavor it.

I put on some mustard on the side for sausage. If you want to volume it up, you can add cooked pasta or more vegetables like broccoli.

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