Slow Cooker Sausage, Cabbage, and Potatoes

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  Unsalted Butter(30g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(240g)
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  Potato, Yukon Gold
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  Sausage, Turkey, Smoked(340g)
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  1 1/2 teaspoons kosher salt
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  Oregano, Dried(8g)
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  1 teaspoon ground black pepper
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  1/4 cup water
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  Cabbage, Green(1200g)
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  Red Peppers, Roasted, Jarred(240g)

Instructions

1. 1Melt the butter with the olive oil in a large pot over medium heat, about 2–3 minutes until foaming. Add the onion and sauté until translucent and beginning to soften, 5–7 minutes, stirring occasionally.
2. 2Add the garlic and cook over medium heat for 1 minute until fragrant.
3. 3Slice the smoked turkey sausage into rounds and add to the pot along with the diced potatoes, dried oregano, salt, and pepper. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the sausage begins to brown on the edges.
4. 4Transfer the entire pot contents to a 5-quart or larger slow cooker. Add 1/4 cup water, stir, cover, and cook on low for 6–8 hours until the potatoes are fork-tender.
5. 5In the last 30 minutes of cooking, stir in the chopped cabbage and the roasted red peppers. Cover and continue cooking until the cabbage is tender and wilted.
6. 6Divide the sausage, cabbage, and potato mixture evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.