Sausage, Potato, and Cabbage One-Pot Dinner

Ingredients

• 3 slices thick-cut bacon (about 4 ounces / 115 g)
• 1 large yellow onion, very thinly sliced
• 1 teaspoon caraway seeds
• Kosher salt and freshly ground black pepper
• 1 cup (240 ml) dry white wine, such as dry Riesling, Pinot Grigio, or Sauvignon Blanc
• 1 medium head cabbage (2½ pounds / 1.2 kg), quartered and cut into ½-inch (12-mm) slices
• 1 cup (240 ml) chicken stock or vegetable stock
• 4 large bratwurst sausage links (1 pound / 455 g total)
• 6 medium Yukon Gold potatoes (2 pounds / 910 g), chopped into 1-inch (2.5-cm) pieces
• ¼ to ⅓ cup (60 to 80 g) Dijon mustard
• ¼ to ⅓ cup chopped fresh flat-leaf parsley leaves

Instructions

1. Heat a large pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple of times, until crispy and most of the fat has drained, 8 to 12 minutes. Transfer the bacon to a plate, leaving the fat in the pot. Let cool, then cut into ¾-inch (2-cm) pieces.
2. Add the onions, caraway seeds, 1 teaspoon salt, and 1 teaspoon pepper to the pot. Cook, stirring often, until the onions are completely soft, 10 to 12 minutes.
3. Pour in the white wine and scrape the browned bits from the bottom. Continue scraping until the wine has reduced by about half, 3 to 5 minutes.
4. Stir in the cabbage and stock, cover, and cook, stirring occasionally, until the cabbage is very soft, 20 to 25 minutes.
5. Stir in the chopped bacon, then nestle the sausages into the cabbage so they are completely covered. Add the potatoes in an even layer, sprinkle with 1 teaspoon salt, and cover again. Cook over medium-low heat until the potatoes are fork-tender and the sausages are cooked through, 18 to 22 minutes.
6. Spoon the potatoes, cabbage, sausage, and juices into serving bowls. Season with salt and pepper, dollop with mustard, sprinkle with parsley, and serve hot.