Step 1

Heat very large skillet coated with pan spray over medium heat. Add sausage chunks. Cook for 5 to 6 minutes, stirring or flipping occasionally so you get lots of brown and crispy sides. Remove sausage from pan and set aside.

Step 2

Heat olive oil in the same large skillet over medium heat. Add potatoes and cook for 5 to 7 minutes, turning occasionally until nicely browned. Turn up to medium-high if not browning to your liking.

Step 3

Add leeks and cook for 1 to 2 minutes or until softened.

Step 4

If using diced tomatoes, puree with a blender or immersion blender first. Add pureed or crushed tomatoes, water, salt, pepper, garlic, onion powder, celery seed, cumin, and coriander to skillet. Cover and bring to a boil. Reduce heat and simmer, covered, for 3 minutes.

Step 5

Add cabbage and continue to simmer, covered, for 6 minutes or until potatoes are tender when pierced with a fork, stirring occasionally.

Step 6

Add diced apple and simmer 3 minutes more, uncovered, until apples are heated through and most of the liquid is gone.

Step 7

Stir in sage and sausage and continue cooking briefly until sausage is just heated through.

Step 8

If desired, serve sprinkled with shredded sharp cheddar cheese.