2 C. chicken broth
6 TBS heavy cream
Salt/Pepper
1 lb. hot Italian sausage, casings removed
1/2 head green cabbage, cored & thinly sliced
1 onion, chopped
3 cloves garlic, thinly sliced
1 TBS jarred horseradish
1/2 bunch flat-leaf parsley, chopped
Preheat the broiler.
In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender (approx. 10 minutes); drain. Mash in 1/2 cup chicken broth and the cream, season with salt and pepper.
Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up until browned. Using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion, and garlic to the pan, season with salt and pepper and cook until golden (approx. 5 minutes). Stir in the remaining 1.5 cups of chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced (about 10 minutes). Stir in the cooked sausage and the parsley, reserving 1 tsp. for sprinkling.
Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.
*Original recipe Everyday with Rachael Ray Menu Planner, September 2010.
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