Evening Edge
What’s For Dinner?
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Chunky Skillet Sausage Stew
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Cuisine: Main Dish One-pot dish
5:30 Challenge / 5 ingredients / 30 minutes
Catherine Canfield demonstrates that the “5:30 Challenge” helps cooks of all generations, all over the country. Canfield of Liberal, Kan., formerly of Carrollton, writes: “My mom cuts '5:30 Challenge’ recipes out and sends them to me in Kansas. She also gave me the '5:30 Challenge’ cookbook for Christmas last year and I adore it. This recipe is wonderful on those cold nights and pleases all ages. It originally came from one of my mom’s best college friends who lives in Birmingham. ”
This hearty stew really hit the spot on a recent chilly night. I tried it with a spicy chicken sausage, but any type of precooked or smoked sausage works well. You can also vary the variety of seasoned tomatoes depending on your preference.
The only tricky part I had was getting the potatoes to cook in the allotted time frame. Canfield quarters hers, but I had to then cut them in half to guarantee doneness. This is especially the case if the potatoes are larger than 2 inches. If you’re on a tight schedule, the other alternative is to microwave the potatoes for about five minutes to partially cook them while you are getting everything else ready.
And make sure you have lots of bread to sop up the juices.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4-6
Ingredients:
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6 small new red potatoes, unpeeled, quartered and cut in half
1 small onion, cut into 8 wedges
2 (14.5-ounce) cans stewed or diced Mexican tomatoes or other variety of seasoned tomatoes, undrained
1 pound cooked smoked sausage, cut into 1 1/2-inch slices
1/2 medium cabbage, cut into 6 to 8 wedges
Instructions:
In a large skillet with a lid, combine the potatoes, onion, tomatoes and sausage and stir well to combine. Place cabbage wedges on top. Cover, bring to a boil, reduce heat to medium-low and cook for 25 minutes or until vegetables are tender. Spoon onto plates with high edges or flat bowls.
Notes:
To make the meal: a green salad and crusty sourdough bread
Nutrition:
Per serving (based on 4): 540 calories (percent of calories from fat, 57), 21 grams protein, 38 grams carbohydrates, 6 grams fiber, 35 grams fat (12 grams saturated), 81 milligrams cholesterol, 1,925 milligrams sodium.
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