Last Wednesday I had the great pleasure of eating at Metzger Bar and Butchery for the first time. It was a German inspired dream with a whole cooked fish that melted like butter in my mouth. I tried to get photos, but late January evenings don’t lend well to “natural” light photography on the sly. Plus, I broke a water glass while trying to get a long exposure photo of the appetizers. And then I quickly put the camera away. It just means I must return, when the light is good. This is not a complaint.
But, Metzger left German on my mind and cold, January nights leave garlicky potatoes on my mind. And thus, this weeknight, easy peasy, one (ish) complete dish for four.
I’m lucky enough to get a bi-weekly delivery of farm fresh produce from Dominion Harvest. Last week they delivered cabbage and Salem Potatoes (I capitalize them because they deserve it). They are creamy and almost as perfect as a Kennebec (deserved). I’m also blessed to have access to Sausage Craft sausage. The Amerikrainer is my favorite and pairing it with cabbage gives you a sense that you are balancing everything with vegetables. Plus, I think it’s a classic pairing. And then, well, because I can, roasted garlic.
Roasted garlic is super easy. Preheat your oven to 400. Slice off a bit of the top of a whole bulb. Place in a small pan or pie plate (I like to put some tin foil down), drizzle with olive oil and salt. Place in the over and begin checking after 30 minutes. It should take 45-60 minutes and is done when you can squeeze the bulb and a clove pops and slides up and out. It’s great on toast. I
- 1 lb. package of 4 german style (or favorite) sausage links in skins
- ½ head of cabbage, sliced into large shreds
- 1½ tsp. salt, divided
- 5 cups peeled and 2 inch cubed potatoes
- 4 tbsp. butter
- 4 cloves roasted garlic
- ⅓ cup cream
- ¼ cup whole milk
- 1 tsp. ground pepper
- Prepare potatoes and place in large pot coverage with at least one inch of cold water. Cover and set on high. Let boil under potatoes can be pierced with a fork easily. About 20 minutes.
- Meanwhile, in a large cast iron skillet, cook sausages to package instructions. Remove and set aside. Drain all but about 2 tbsp. of the grease. If no grease remains (you are probably using turkey sausage and I did not authorize that) then add butter or a high heat oil.
- Place the cabbage and ½ tsp. of salt in the cast iron skillet and cook, turning every 3-5 minutes, on medium high until wilted. About 20 minutes. Reduce heat to low, scoot the cabbage to the edges of the pan creating a circle. Place the four sausage links inside the cabbage leaving a center space for the whipped potatoes.
- Drain potatoes. With a mixer on high, mix the potatoes, butter, garlic, cream, whole milk, 1 tsp salt and 1 tsp. pepper until the potatoes are smooth and all ingredients are incorporated.
- Pile the potatoes into the center of the cast iron skillet and serve immediately.
I hope you enjoy. And if you indulge in German beverages then Prost! as well.