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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

(Sausage) Ring Bologna with Cabbage and Potatoes Recipe

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This recipe for (Sausage) Ring Bologna with Cabbage and Potatoes is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 whole ring bolagna
1 yellow onion, sliced into half moons
1/2 head of green cable, sliced
1/2 pound of new potatoes, halved
1 Tbsp caraway seed
Kosher salt and fresh ground pepper, to taste
12 ounces lager style beer
3 Tbsp spicy brown German mustard
Directions:
Directions:
In a large Dutch oven, heat the olive oil over medium high heat.
Add the ring bologna and sear until brown, 3 minutes per side. (Don’t worry if the casing pops)
Remove from pan.
Add the onions, caraway seed and cabbage and cook for 4 minutes.
Add potatoes and the bologna back in.
Season with salt and pepper.
Fill the Dutch oven 3/4ths of the way up with beer.
Simmer, uncovered for 20 minutes, until the potatoes are tender.
Remove from heat and stir in the mustard.
Serve with a nice German rye bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can also use a Polish Kielbasa.

 

 

 

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