Cabbage and Sausage with Irish Champ
Recipe for the week of March 16, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Ingredients
Cabbage and Sausage
  • 2tablespoons olive oil
  • 1tablespoon butter
  • 1pound kielbasasliced into coins, 1/2″ thick
  • 1/2 yellow onionsliced
  • 1/2 head green cabbagechopped
  • 3 garlic cloveschopped
  • 1teaspoon Saltto taste
  • 1/2teaspoon black pepperto taste
  • 1/2cup vegetable broth
  • 1/10bunch fresh Italian flat leaf parsleychopped for garnish
  • 1/8cup sour creamfor serving
Irish Champ
  • 2pounds Russet Potatoespeeled and halved
  • 1cup milk
  • 1bunch green onionsthinly sliced
  • 1/4 cup buttercut into pieces
  • 1/2 teaspoon Saltto taste
  • 1/4teaspoon black pepperto taste
Instructions
Starting the Potatoes
  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
  2. Drain potatoes well, then return to the pot and cover with a clean dish towel. Place the pot over very low heat until potatoes are dry, 2 to 3 minutes.
Start the Cabbage and Sausage
  1. Heat a large skillet over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
  2. Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt, and pepper, and cook until the cabbage is wilted, about 8 minutes more. Return the sausage to the skillet and stir all together. Add the vegetable broth. Cover and reduce the heat to medium low. Let cook for 20 minutes.
Finishing the Potatoes
  1. Meanwhile, heat the milk and green onion in a saucepan over medium-low heat until warm, 3 to 4 minutes.
  2. Once potatoes are dry, add butter and salt; mash with a potato masher until smooth. Stir in warm milk mixture until well combined, then season with pepper.
Finishing the Cabbage and Sausage
  1. Stir in the parsley, and season with more salt and pepper to taste. Serve with a dollop of sour cream and a side of Irish champ.