Gluten-Free Sausage and Cabbage Skillet (Krautpfanne)

Ingredients

• about 450 g Smoked Sausage
• 1 medium Green Cabbage
• about 450 g Potatoes
• 1 medium Onion
• 1 tsp Caraway Seeds
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Smoked Sausage into 1.27 cm thick rounds.
2. 2Shred the 1 medium Green Cabbage. Dice the about 450 g Potatoes into 1.27 cm cubes. Dice the 1 medium Onion.
3. 3Heat the 2 tbsp Olive Oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C).
4. 4Add the sliced about 450 g Smoked Sausage to the hot skillet. Cook for 5-7 minutes, turning occasionally, until browned on both sides.
5. 5Add the diced 1 medium Onion to the skillet with the sausage. Cook for 3-4 minutes, stirring often, until the onion is softened and slightly translucent.
6. 6Add the shredded 1 medium Green Cabbage, the diced about 450 g Potatoes, 1 tsp Caraway Seeds, 2 tbsp Apple Cider Vinegar, 1 tsp Salt, and 1/2 tsp Black Pepper to the skillet. Stir everything well to combine all ingredients.
7. 7Cover the skillet and reduce the heat to medium-low (148.9°C / 150°C). Cook for 25-30 minutes, or until the potatoes are easily pierced with a fork and the cabbage is tender. Stir once halfway through the cooking time.
8. 8Serve the Gluten-Free Sausage and Cabbage Skillet hot.

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