From Full Moon Feast by Jessica Prentice
I think this is the only cookbook I have ever read from cover to cover. It really is more of a story book with wonderful recipes playing an essential role in the story. Jessica is a local, one of the founders of Three Stone Hearth in Berkeley and former Education Coordinator for CUESA years ago. If you are not familiar with this wonderful book and you love history related to food and tradition I would highly recommend you add it to your collection!
2 TB Bacon Drippings, or Olive Oil, lard or other fat
2 whole fresh Sausages in casings
2 leeks, sliced thin, including much of the green part or 1 large Onion sliced thin
1 small head Cabbage or 1/2 large head, shredded
1/2 tsp Caraway Seed (optional)
1/2 bunch Mustard Greens, Kale, Spinach or Turnip Greens or a mixture there of
(I find in recipes like this one you can add a lot more greens than usually called for)
3 medium Potatoes (such as Yukon Gold), diced
1/2 cup hot water or Eatwell Farm Chicken Stock or good Veg Stock, or more as needed
Sea Salt and freshly ground Black Pepper to taste
1/2 cup Sauerkraut (optional)
Sour Cream or Creme Fraiche
Heat the fat in a large skillet over medium heat. Add the whole sausages and brown on both sides. Add the leeks or onions to the pan around the sausage and saute. When the sausage is cooked through, remove it from the pan and let it cool. Add the shredded cabbage to the pan along with a pinch of salt and the optional caraway seeds. Continue to saute a few minutes until the cabbage begins to wilt. Add the greens and stir gently. Add the diced potatoes, another pinch of salt and the hot water or stock. Cover, reduce the heat somewhat and steam until potatoes are just tender. Add more water or stock if the pan gets too dry. Slice the sausage into 1 1/2 inch thick pieces and add it back to the pan stirring to incorporate and heat through. You can also leave the sausage whole or cut it in half. Add plenty of salt and freshly ground pepper. Taste and adjust. Remove from the heat and stir in the optional sauerkraut. Serve in a shallow bowl with a bog dollop of sour cream or creme fraiche.