Sausage with Potatoes and Cabbage

Sausage with Potatoes and Cabbage
Serves 6

2 leeks, sliced thin, or 1 large onion
1 smaller head cabbage shredded
1.5 lbs potatoes (yukon), dices
Hot water as needed
1/2 teaspoon caraway seeds
1 lbs sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche

Heat bacon drippings, oil or fat in large skillet over medium-high heat.
Once hot, add whole sausage and brown on both sides. Add leeks (or
onions) to pan around sausage and sauté. Remove sausage from pan and
allow to cool.
Add shredded cabbage to the pan along with a pinch of salt, and optional
caraway seeds. Continue to sauté a few minutes, until cabbage begins to
wilt. Add greens and stir gently.
Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water.
Cover, reduce heat somewhat, and allow to steam until potatoes are just
tender.
Slice the sausage and add it back to the pan, stirring to incorporate and
heat through, making sure the sausage is cooked thoroughly.
Add plenty of salt and fresh ground pepper. Taste and adjust.
Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.