I have never been a big “meat and potatoes” kind of girl….much to the chagrin of my guys. So I have been trying to come up with more ways to make all of us happy. Enter turkey smoked sausage. Eckridge makes a respectable smoked sausage that provides lots of flavor with less fat. I like small red skinned potatoes for this dish for color and you don’t have to peel them.
I also added some other players to the mix; red onion, chickpeas, Napa cabbage, fresh dill, a quick sprinkle of red wine vinegar and some Asiago to sprinkle on top. My son ate two plates full.
This meal is made in one pan and is one the table in less than 45 minutes. Make 4 servings.
Olive oil, as needed
1 red onion, chopped
3 cups of red skinned potatoes, scrubbed and cut into pieces (less than one inch)
1/2lb cooked smoked sausage (your favorite), cut in half lengthwise and then in medium slices
1 14 oz can chickpeas, drained (reserve liquid)
4 cups of Napa cabbage finely chopped (regular cabbage works too)
salt and fresh ground pepper
2 Tbs fresh dill, minced
2-3 Tbs red wine vinegar
Asiago cheese, fine shredded,to serve
In a large cast iron skillet, pour enough olive oil to coat the bottom and add the chopped onion. Saute over medium heat. Once the onions begin to show a little color add the potatoes with a little salt. Continue to saute until the potatoes begin to brown some. Now add the smoked sausage and the chickpeas. Stir and add enough of the pea’s liquid to give you about 1/2-1inch depth. Place lid on pan and allow to cook for about 10 minutes, stirring occasionally. Once the potatoes are just tender, add the cabbage and stir until the cabbage wilts and is just barely done. Add the chopped dill and stir once more. Remove from heat. Sprinkle dish with red wine vinegar, fresh black pepper and serve with Asiago sprinkled over servings. Enjoy!