Careme

Instructions

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1. 1.

   Prepare the skillet ingredients:

   • Slice 8 ounces smoked sausage into 1/2-inch rounds.
   • Core and thinly slice 12 ounces green cabbage.
   • Cut 12 ounces russet potato into 1/2-inch cubes.
   • Thinly slice 6 ounces Walla Walla sweet onion.
   • Core 1 medium Fuji apple, about 6 ounces, and cut it into thin wedges.
2. 2.

   Stir together 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar to make the mustard glaze.

3. 3.

   Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and sauté until browned, 4 to 5 minutes; transfer it to a plate.

4. 4.

   Add 2 teaspoons olive oil to the skillet, followed by the prepared potato and onion. Season with 1/4 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Sauté for 4 minutes, then add 1/4 cup water, cover, and cook until the potato is nearly tender, about 7 minutes.

5. 5.

   Uncover and add the prepared cabbage and apple with 1/2 teaspoon caraway seeds and 1/4 teaspoon Diamond Crystal kosher salt. Sauté until the cabbage is tender-crisp and lightly browned, 6 to 7 minutes; the cured sausage and mustard provide additional seasoning.

6. 6.

   Return the browned sausage to the skillet and add the mustard glaze. Toss over medium heat until the glaze clings and the sausage is steaming at 140°F, about 2 minutes.

7. 7.

   Divide the sausage, cabbage, apple, and potatoes between two shallow bowls, spooning the pan glaze over the top.

Want more detail? See the temperature guide.