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1
Microwave the potatoes in their skins until done but still firm.
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2
When cool enough to handle, peel and slice (plunge them into a bowl of cold water to speed up the cooling, if youd like).
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3
Heat 1/2 tablespoon of the oil in a wide skillet.
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4
Add the sausage links and saute, turning on all sides, until golden.
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5
Remove to a plate.
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6
When cool enough to handle, cut into 1/2-inch-thick slices.
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7
Heat the remaining 1 1/2 tablespoons oil in the same skillet.
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8
Add the onion and saute over medium heat until translucent.
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9
Add the cabbage and about 1/4 cup water, and cover.
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10
Continue to cook, stirring occasionally, until the onion and cabbage are tender and golden, 8 to 10 minutes.
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11
Stir in the sausage slices and potatoes and cook just until everything is heated through.
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12
If youd like, turn the heat up to brown the bottom of the mixture, and stir.
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13
Season with salt and pepper, and serve.
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14
Sausage and Potatoes (this page)
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15
Mixed Greens with Beets and Walnuts (page 50)
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16
Butternut Squash Puree (page 219)
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17
Calories: 246
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18
Total Fat: 7g
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19
Protein: 8g
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20
Carbohydrate: 38g
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21
Cholesterol: 0mg
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22
Sodium: 252mg
