If you’re feeding “meat-and-potatoes” kind of people, try this out on them. It’s quite hearty, but not so “meaty” that it would put off those who aren’t fans of meat substitutes.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel and slice (plunge them into a bowl of cold water to speed up the cooling, if you’d like).
Step 2
Heat 1/2 tablespoon of the oil in a wide skillet. Add the “sausage” links and sauté, turning on all sides, until golden. Remove to a plate. When cool enough to handle, cut into 1/2-inch-thick slices.
Step 3
Heat the remaining 1 1/2 tablespoons oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the cabbage and about 1/4 cup water, and cover. Continue to cook, stirring occasionally, until the onion and cabbage are tender and golden, 8 to 10 minutes.
Step 4
Stir in the “sausage” slices and potatoes and cook just until everything is heated through. If you’d like, turn the heat up to brown the bottom of the mixture, and stir. Season with salt and pepper, and serve.
Menu: A Color Winter Dinner
Step 5
“Sausage” and Potatoes (this page)
Step 6
Mixed Greens with Beets and Walnuts (page 50)
Step 7
Butternut Squash Puree (page 219)
nutrition information
Step 8
Calories: 246
Step 9
Total Fat: 7g
Step 10
Protein: 8g
Step 11
Carbohydrate: 38g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 252mg
