Ingredients
Equipment
Method
Preparation
- In a large pot or Dutch oven, melt the butter over medium heat, then add the chopped onions and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced smoked sausage to the pot and brown for 5-7 minutes, stirring occasionally.
Boiling
- Pour in the chicken broth, then add the quartered potatoes, cabbage wedges, Old Bay seasoning, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the potatoes and cabbage are tender.
Serving
- Carefully remove the cabbage, potatoes, and sausage from the pot with a slotted spoon.
- Serve warm with a drizzle of the broth, if desired.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the pot. This recipe is also great with a side of cornbread!
