Soooo...I'll just come out and say it. I live in London now. Which is the reason for my prolonged absence from posting anything. Also my old domain lapsed, and Wordpress seems to have lost all of my previous posts. So I chucked it in the fuck-it bucket and started a new blog on SquareSpace because I can't be bothered fighting with BlueHost and Wordpress, (word to wise, SquareSpace is better. Don't use Wordpress).
BUT, now I live in London. I found an apartment. My possessions arrived (sans chair grrr.) I've unpacked. I've decorated. All of sudden two and half months have passed and still, I live in London. It's rather surreal and sometimes it's sad and sometimes it's awesome...increasingly it's awesome. It's encouraged me to be really selective about the shit I freak out about. Occasionally, it's encouraged me to make bad decisions. It's also allowed me to do the things that I always wanted to do in New York, including going to Lindy-Hopping nights, massive amounts of art projects, a ton of running. I am lonesome sometimes, but it is mostly by choice at this stage.
The best part about really settling in here has been a full-throttled return to cooking, creating new recipes, enjoying the different tastes of products and asking questions like, "why don't they have kosher salt here? Are they Anti-Semitic?" etc. My little toy fridge and teeny-tiny freezer mean that I've taken a difference approach to cooking. I get a Sunday delivery of amazing organic groceries from a company called Farm Direct. I get ingredients that pertain to a specific thing I want to try. I have to prep and store things really carefully so that they don't go bad, and make sure I don't over buy, which is the hardest part. It's made me a more conscious shopper and a more intentioned cook.
Finding ways to food together so that I'm using up stuff I have in my fridge was the inspiration behind this meal. I received a veggie box that contained a cabbage, apples, shallots and had some potatoes to use. I had seen something about caramelized cabbage and sausage which seemed like a good idea given the chilly temperatures of late.
A few things I figured out with this. Parboil the potatoes lightly, then start them in the oven first, adding the other ingredients later. It helps them get really crispy and prevents other things from being overcooked. Keep the cabbage chunks as large as you can, which helps the outside get crispy and the inside doesn't get too soggy. Make sure the pan you're using is huge, or else the liquid doesn't evaporate and nothing caramelizes, it just boils. A deeper pan is helpful so you give everything a good shake once or twice.
Sausage with Cabbage and Apples
- 4-6 sausages (any kind here will do. I ordered pork and sage from a local farm. they were amazing. I encourage you to splurge. Keilbasa would also be amazing here too.)
- 2 shallots or 1 medium white onion, sliced
- 1 cabbage, cored and cut into large chunks
- 2 apples, cored and diced or sliced
- 1 small bunch of sage, chopped
- 4 potatoes, scrubbed and parboiled for about 10 minutes
Scrub the potatoes and toss them in a pot, covered with salty water. Gently boil these babies for about 10 minutes. You want them to just start to soften up. Slice the onions, dice the apples, and cut the cabbage into chunks.
Toss the potatoes and onions in a bit of olive or rapeseed oil. Salt generously. Toss on a pan covered in foil and place in an oven pre-heated to 350F, 175C. Roast until the potatoes start look crispy.
Rub the cabbage chunks with a bit of oil, taking care to keep them in large pieces. Toss the apples and sage together.
After 10 minutes, remove the potatoes from the oven. Toss in the apples and sage. Nestle the sausages and cabbages around, and then add another sprinkle of salt. Roast until the sausages are cooked through and the cabbage is crispy and caramelized, probably 30 minutes. You might want to give the pan a shake every 5-10 minutes. Enjoy with a squeeze of lemon or a tangy condiment.