Ingredients
2 large onions
8 potatoes
water
1 medium cabbage
3 lb. Polish sausage
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice onions and arrange on bottom of Dutch oven. Slice potatoes and layer on onions and cover with water. Salt and pepper to taste. Cover and place on coals until water begins to simmer. Cut cabbage into wedges. When the water is simmering add the cabbage wedges and sausage and return to the heat. Simmer until the potatoes are tender and the cabbage is wilted.