One Pot Sausage, Cabbage & Potato Dinner

fountainavenuekitchen.com

Holly Edwards

2 tablespoons (30ml) olive oil

24 ounces (1½ pounds) fully cooked smoked sausage, sliced into ½- to 1-inch pieces*

1 cup (150g) chopped red onion

24 ounces (1½ pounds) baby red or baby Yukon Gold potatoes, halved**

3 medium-large carrots, chopped

2 garlic cloves, minced

1 teaspoon kosher salt and ½ teaspoon fresh black pepper

½ teaspoon paprika (I often use a scant ½ teaspoon of smoked paprika)

2 cups (480ml) low-sodium chicken broth

1 medium head (~2 pounds) green cabbage, cored and chopped

2 tablespoons (28g) butter, cut into thin pats

Directions at fountainavenuekitchen.com

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