Andrea Buckett's Oven Roasted Cabbage Andrea Buckett's Oven Roasted Cabbage (The Good Stuff)
Difficulty
Portions
Prep time
Cook time
Novice
4-6
N/A
N/A
Ingredients
1 tablespoons butter
6 slices thick cut bacon, cut into 1” pieces
6 pork sausages
2 cooking onions, halved and sliced
4 sprigs of fresh thyme
¼ cup Irish Whisky
800g yellow potatoes, peeled and cut into chunks
4 cups chicken stock (see tip)
Salt and pepper
Parsley
Directions
Place a large dutch oven over medium heat. Add the butter and bacon. Cook the bacon, stirring occasionally until the bacon is cooked and just starting to brown - it should still b soft. Transfer the bacon, using a slotted spoon to a paper towel lined plate.
Add the sausages to the dutch oven. Brown the sausages on all sides, then remove from the pan and set aside.
Add the onions to the dutch oven. Season with salt and pepper and cook for about 8 minutes. The onions should be soft but not brown. Pour in the Irish whisky, scrapping any bits off the bottom of the pan and cook for about a minute, until the whisky has mostly evaporated.
Add the bacon back into the dutch oven along with the sausages, potatoes and chicken stock. Bring the mixture to a simmer. Turn the stove down to low. Cover and cook for 45 minutes, until the sausage is cooked through and the potatoes are tender.
