6 Yukon Gold Potatoes
1 medium onion
1 medium to large head of green cabbage
1 pound of carrots
salt & pepper to taste
4-6 cups of water
Wash and peel potatoes, cut into quarters
Slice onion into thin strips
Wash and peel carrots, cut into 1” chunks
Chop and wash cabbage
In a large kettle, place cabbage on bottom, layer onions on top. Add a layer of potatoes and carrots. Add water (you should be able to see the water, but not so full you have “soup.”
Cover pot with lid and bring to boil. Reduce heat a bit so that you keep a nice low boil going. When carrots are nearly fork tender (about 15 mins), lay the sausage on top of kettle contents. Recover and allow sausage to steam to warm (about 5 mins). Sausage is fully cooked, so it just needs to be heated through.
Using slotted spoon, scoop contents from pan onto a platter and serve. I like to use butter on my potatoes. Salt and pepper to taste.
Luxemburg Sausage (nutrition info located in photo section)
*Gottenburg Sausage works well in this recipe, but you can also think outside the box and use any one of our wild game summer sausages or Silver Creek all beef sausage too.
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.