Cooking with Rod
Braised Polska, Cabbage and Potatoes by Rod
(Be sure to check out the twist at the end, particularly good with cold weather)
This time of the year is great! Crisp, clear blue skies are the norm, colorful leaves dress the trees, and many homes are dressed with yellow, purple and gold mums and a scattering of pumpkins.
One of my favorite things is to create a recipe that can be adapted to one’s personal taste and this recipe certainly fits the bill in that regard. It is versatile, hearty, tasty and satisfying.
Be sure to check out the twist at the end of the recipe. You will see what I mean when I say VERSATILE.
Best of all, enjoy the process. Invite friends or family to break bread with you – that always ensures the meal is even tastier.
1 package of Polska sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into ½ inch cubes
1 small head cabbage, remove outer leaves and core, then chop remaining head into chunks of about 1 inch each
Corn Oil or Vegetable Oil
Salt to taste (or use Mrs. Dash for sodium restricted diets)
Freshly ground black pepper
Chili Pepper flakes (dried hot peppers from New Mexico)
A handful of grated Pepperjack cheese
Preheat the oven to 400*F.
Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.
Put the sausage rounds, onions, cabbage chunks and potatoes into a large bowl.
Drizzle with a couple tablespoons of oil and season to taste with the seasonings.
Add the pepper flakes according to your personal taste for heat.
Toss together with your hands until everything is evenly seasoned.
Spread on the foil-lined baking sheet, trying to achieve an even surface to ensure even browning.
Place into the pre-heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.
Remove from oven to spread shredded Pepperjack cheese across the top. (See suggestion below before performing this step.)
For a different twist, reserve the cheese but add a large can of unsalted Tomato Juice and a can of unsalted Stewed or Whole Tomatoes to a large pot. Add the Polksa, cabbage and potatoes. Slowly heat the stewpot so that the hearty stew is thoroughly heated through.
This is a hearty meal best served with a salad and lighter vegetables. A crusty artisan bread is really good and might even be used to make sandwiches. A tasty brown and spicy mustard is excellent for the spread! For the stew, I recommend a cheesy cornbread that has whole kernel corn added to the mix. Top your stew with fresh cilantro and green onions for a piquant flavor.
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