Note by Phyllis Brown: One of our employees died this week and I attended his visitation this afternoon. Working for a small school system, with only 70 employees, makes everyone seem like family. I was in need of comfort food tonight. Tim always made me smile! Made us all smile! What better legacy can you leave?
Skillet Smoked Sausage
- olive oil
- 1 pound smoked sausage, thinly sliced
- 4 medium potatoes, peeled and quartered
- 2 cloves garlic, chopped
- 1 small head of cabbage, thinly sliced and chopped
- 8 oz. vegetable broth
- 2 large apples, peeled, cored and sliced
- large pinch of brown sugar
Heat a large skillet to medium high. Drizzle a little olive oil and add in the smoked sausage. Cook until browned, stirring often. Add potatoes and let brown. Add garlic. Add cabbage and stir carefully. Cook for just a moment stirring a time or two. Lightly sprinkle with salt – not much is needed! – and pepper. Add broth and let it soak up the brown bits in the bottom of the skillet, stirring carefully. Arrange apple slices on top and sprinkle with brown sugar. You don’t want to stir after this point. Cover the skillet and turn the heat to medium low. Cook for about 15 to 20 minutes, or until the potatoes and cabbage are tender, and the apples have steamed. Serve with good bread or rolls. Enjoy!
Tomatoes in season are so very good I never use lettuce in my salads! This is a large heirloom peeled and cut in chunks, red onion sliced very thin and a cucumber from my sister’s garden, also in chunks. A drizzle of champagne vinegar infused with purple basil flowers and a little olive oil are the only dressing needed. A little salt and pepper can be added if you like. Enjoy!