Tuesday, August 25, 2015

Good Ol' South of Chicago Steam Pot (doesn't quite have a ring to it)

Food is better shared with those around you.  This meal we shared with Andy's brother Aaron and our sister-in-law Krista.  Our kids love their uncle and aunt.  They live so close, so it's nice to be able to spend time together.
I'm not usually a big cabbage fan, but this turned out pretty well.
Typical Erin, start loading things into a pan that is too small and hope it works out.  This time I took a step back and put it in a bigger pan and it barely fit in the roasting pan!  It was very easy, layer everything and top with foil.  Toss in the oven and wait.
Make a big ol' recipe to share with company and don't forget to use a big enough pan.

Sausage Steam Pot with Potatoes & Cabbage

2 pounds smoked sausage, cut into 2-inch pieces*
2 1/2 pounds small potatoes (I used Honey Gold)
1 head cabbage
1 14-ounce can chicken broth
Salt and pepper

Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges and place in the bottom of a large roasting pan. Don’t remove the core as it will keep the wedges together.

Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage.

Cover pan tightly with aluminum foil or tight-fitting lid (we're steaming here so it's got to be good and tight) and bake at 350 degrees for 2 hours.

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