Courtesy of Ricardo Cuisine

Ingredients:

1 lb (450 g) sausage of choice, halved (I used Field Roast smoked apple sage sausage)
1 tbsp (15 ml) olive oil
6 cups (510 g) green cabbage, sliced into 3/4-inch (1 cm) strips
3 garlic cloves, chopped
4 cups (600 g) sweet potatoes, peeled and cubed
1 cup (250 ml) chicken broth
1/2 tsp ground black pepper
1/4 tsp seasoning of choice (I used ground sage)

Directions:

1. In a large, deep skillet over medium heat, brown the sausages in the oil. Set aside on a plate.
   
2. In the same skillet, soften the cabbage and garlic for 4 minutes. Add the sweet potatoes, broth and spices. Season with salt. Bring to a boil. Return the sausages to the skillet. Cover and cook over low heat for 25 minutes or until the sweet potatoes are tender.