Chelsea Green Publishing

Chelsea Green Blog

Winter Recipe: Sausage with Potatoes and Cabbage

It’s the darkest time of year in the north, but that’s no reason to go hungry.

Try this simple recipe from Full Moon Feast for a hearty solstice-time meal. Jessica Prentice’s classic cookbook takes you through the year, with legends and traditions associated with each full moon, and recipes connected to history and place.

The following is an excerpt from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice. It has been adapted for the Web.

The Moon of Long Nights arrives in late autumn as the days grow shorter and the winter solstice approaches. In some parts of the world nights are so long that dawn and dusk occur almost at the same time. It is eerie to contemplate such sunless days, and yet they are an annual reality for many northern dwellers. Even those people living at moderately northern latitudes experience the shortness of the day and the length of the night at this time of year. It is a time of darkness.

Western post-industrial society is not very comfortable with darkness. To the modern Western mind, darkness is a symbol of ignorance, death, danger, depression, and even evil—not a very positive set of connotations. It is no wonder that we have developed so many technologies that dispel it. But the lightbulb is a very recent invention. For the vast majority of human history there was no electricity, and light came from just a few sources: the sun, the moon, the stars, and fire.

Sausage with Potatoes and Cabbage

Serves 2–4

This is one of my favorite wintertime meals. I consider it an eintopf—the German word for a one-pot meal.

  • 2 tablespoons bacon drippings, olive oil, lard, or other fat
  • 2 whole fresh sausages in casings
  • 2 leeks, sliced thin, including much of the green part—or 1 large onion, sliced thin
  • 1 small head cabbage or ½ large head cabbage, shredded
  • ½ teaspoon caraway seeds (optional)
  • ½ bunch greens (chard, kale, collards; or mustard, radish, or turnip greens), sliced into ribbons
  • 3 medium potatoes (such as Yukon gold), diced
  • ½ cup hot water or stock, or more as needed
  • Sea salt and freshly ground pepper to taste
  • ½ cup sauerkraut (optional)
  • Sour cream or crème fraîche
  1. Heat the bacon drippings, oil, or fat in a large skillet over medium heat. Add the whole sausages and brown on both sides.
  2. Add the leeks (or onions) to the pan around the sausage and sauté. When the sausage is cooked through, remove it from the pan and let it cool.
  3. Add the shredded cabbage to the pan along with a pinch of salt and the optional caraway seeds. Continue to sauté a few minutes, until the cabbage begins to wilt.
  4. Add the greens and stir gently.
  5. Add the diced potatoes, another pinch of salt, and the hot water or stock. Cover, reduce the heat somewhat, and steam until potatoes are just tender. Add more water or stock if the pan gets too dry.
  6. Slice the sausage into ½-inch-thick pieces and add it back to the pan, stirring to incorporate and heat through. You can also leave the sausage whole or cut it in half.
  7. Add plenty of salt and freshly ground pepper. Taste and adjust.
  8. Remove from the heat and stir in the optional sauerkraut.
  9. Serve in a shallow bowl with a big dollop of sour cream or crème fraîche.


Q&A with Pascal Baudar: The New Wildcrafted Cuisine

A Q&A with Pascal Baudar, author of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir Go foraging with master forager Pascal Baudar this Spring! The School of the New American Farmstead at Sterling College presents a 2-week intensive course on Foraging and Wildcrafting. Learn to identify, process, preserve, cook, and EAT the […] Read More

RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com