1½teaspoonssmoked paprika or regular paprikadivided
1½teaspoonsgranulated garlic or garlic powderdivided
2tablespoonswater
1poundhot or regular sausage
½headgreen cabbage, sliced into ½-inch ribbons and roughly choppedabout 4 cups worth
4ouncesMonterey jack cheese, cut into ½-inch cubes
1tablespoonschopped fresh Italian parsley
Instructions
Preheat the oven to 400°F. Place the potatoes in a large glass bowl and sprinkle generously with ¾ teaspoon salt, ½ teaspoon pepper, ¾ teaspoon paprika, ¾ teaspoon garlic. Toss or stir well to coat. Add the water to the bowl.
Microwave the potatoes for 5 minutes. Stir the potatoes and microwave an additional 3-5 minutes until barely fork tender.
While the potatoes are in the microwave, cook and crumble the sausage in a large skillet over medium-high heat. Add the sausage and continue cooking until the cabbage turns bright green and barely softens, about 3 minutes more.
While the cabbage is cooking, sprinkle it with all of the remaining spices. When the potatoes are tender, place them in a 9x13 baking dish. Add the cabbage mixture to the dish and stir to combine.
Add the cheese evenly through and on top of the dish. Bake for about 20 minutes, until the cabbage is tender-crisp and the cheese has melted. Sprinkle with parsley before serving.