Inspired by TheKitchn.com

1 Veggie Box medium white onion

3 cloves garlic

12 ounces or 3/4 of your Veggie Box share of new potatoes

1 Veggie Box share of cabbage

5 tablespoons unsalted butter

1 1/2 cups chicken broth (or veggie broth)

1 1/2 teaspoons Cajun seasoning

1 Veggie Box breakfast sausage add-on (optional)

Salt to taste

1 Veggie Box medium white onion 3 cloves garlic 12 ounces or 3/4 of your Veggie Box share of new potatoes 1 Veggie Box share of cabbage 5 tablespoons unsalted butter 1 1/2 cups chicken broth (or veggie broth) 1 1/2 teaspoons Cajun seasoning 1 Veggie Box breakfast sausage add-on (optional)

Finely chop white onion and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces of new potatoes into 1-inch pieces (2 to 2 1/2 cups). Quarter 1 head of cabbage through the core, and cut crosswise into 1-inch wide strips (about 8 cups).



Cook (optional) breakfast sausage over medium-low heat in a Dutch oven or heavy bottomed pot, flipping occasionally, until browned, around 10-12 minutes. Transfer the breakfast sausage to a cutting board. Chop the breakfast sausage into small pieces.



Increase the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.



Add the breakfast sausage, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups chicken (or vegetable) broth, 1 1/2 teaspoons Cajun seasoning, salt to taste, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.



Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.