1 lb. regular bulk sausage (or your favorite)
4 small potatoes, white or Yukon gold (or both)
1/2 yellow onion
2 cups broth (chicken; pork if you have it), divided
1/2 small head cabbage
3/4 cup white wine (or use more broth for alcohol-free)
3 tbsp. butter
2 tbsp. flour
3/4 to 1 cup dairy sour cream (depending on consistency of the sauce)
salt and pepper, to taste
Herbes de Provence (McCormick's or make up your own)
olive oil

SAUSAGE AND VEGETABLES:

Peel and cut up potatoes into small cubes, sauté in olive oil, season with salt and pepper. Dice onion and add to potatoes. When crust forms on bottom of pan, deglaze with broth and then add more broth and continue to cook until potatoes are tender. Then set aside.

While potatoes are cooking, cut up cabbage into small pieces (about 1 1/2-inches or so) and place in steamer basket. Dot butter on the top of the raw cabbage and then steam it over broth (instead of water).

Note: When cabbage is done, you will use the broth in the bottom pan so set cabbage aside.

Sauté sausage in small skillet and set aside.

SAUCE:

Using the leftover broth used to steam the cabbage, add wine and more broth and put on low to medium heat. Add salt and pepper as needed, and add Herbes de Provence. Mix softened butter and flour, salt and pepper to taste, then spoon some broth mixture into paste and mix it well. Then add the butter mixture into the simmering broth. Stir until thickened, until just at boiling. Set aside and add 3/4 cup dairy sour cream when slightly cooled.

ASSEMBLY:

Preheat oven to 350°F.

In a flat baking dish, spread small amount of sauce on bottom. Begin with potatoes and layer with cabbage, then sausage, then sauce again. Repeat until used up, be sure to put a good layer of sauce on last and spread over whole top.

Bake at 350°F for 45 minutes.

Submitted by: S. A. Walsh