Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 14 ounces smoked sausage, cut into thin slices
  • 3 small red potatoes (cut into 1/2-inch cubes)
  • 1/2 cup diced sweet onion
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup chicken broth
  • 14 ounces coleslaw mix
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch

Instruction

  • Heat oil in a large deep skillet over medium heat. Add the sausage and cook until lightly browned on one side.
  • Add the potatoes, onions, and peppers and continue cooking, stirring often, until onions begin to soften, about 3 minutes.
  • Add chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes or until potatoes are almost fork tender.
  • Add coleslaw mix and stir well. Cover and cook for 5 minutes more or until cabbage has wilted and potatoes are cooked through.
  • Add the vinegar, honey, mustard, and cornstarch to a small bowl and whisk well to combine.
  • Pour vinegar mixture over the cabbage and stir to combine. Bring to a boil and cook, stirring often, for 2 more minutes.
  • Serve immediately.