I have been on the road so much lately, I have not really been able to cook much. But now that I am home for spring break, I can make up for lost time. Good thing too, as when I went to pick up our weekly box from the CSA, I found 2 heads of cabbage mixed in amongst the harvested bounty. Of all the goodies that we received, why is the cabbage of note? Well, last week we also received two heads that I had no time to deal with. So now I am faced with not two but FOUR heads of cabbage – these things seem to be multiplying like old issues of The New Yorker… Anyway, on Thursday night I got in from the Rural Studio at around 6:30pm and needed to whip something together pretty quick. We had some Italian sausage in the freezer, so I went to thawing that out slooooooooooowly in the microwave. While that was working, I peeled and cubed a few sweet potatoes (also multiplying like coat hagers), and rough-shredded a head of cabbage. I heated just a little butter in the Dutch oven, and tossed the sausages in to brown. While that was going I sauteed some green onions and green pepper in butter. I took the sausages out of the dutch oven and replaced them with sweet potatoes along with about a cup of water, and then layered the cabbage on top. I sprinkled in a pinch or two of various spices, and then placed the sausages on top of it all. Finally, I covered the whole thing tightly, turned it to a low simmer, and let it cook for about 20 minutes or so, until the potatoes were soft. The whole thing only took about 30 minutes to prepare, and Jen claimed to enjoy it. So, if you find yourself overloaded with cabbage and sweet potatoes like we are, you can check out the whole recipe here. Bon Apetit!

Rusty 1, Cabbage 0