Smoked Sausage, Cabbage, and Potato Skillet
This Smoked Sausage, Cabbage, and Potato Skillet is a down-home, one-skillet wonder that brings together savory smoked sausage, tender potatoes, and sweet caramelized cabbage. Perfect for busy weeknights or cozy weekends, it’s satisfying, budget-friendly, and made with pantry staples.
⏱ Required Time:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Ingredients:
Main Ingredients:
1 tbsp olive oil
14 oz (400g) smoked sausage (kielbasa or andouille), sliced into rounds
1 medium onion, thinly sliced
3 cloves garlic, minced
4 medium Yukon Gold or red potatoes, diced (about 1/2-inch pieces)
1 small head of green cabbage, chopped (about 6 cups)
1/2 cup low-sodium chicken broth or water
Salt and black pepper, to taste
1/2 tsp smoked paprika (optional, for added smoky flavor)
1/2 tsp dried thyme or Italian seasoning
Red pepper flakes (optional, to taste)
Garnish (Optional):
Fresh parsley, chopped
A splash of apple cider vinegar or Dijon mustard (to brighten the dish)
Instructions:
1. Brown the Sausages:
Heat olive oil in a large skillet over medium-high heat.
Add the sliced sausage and cook for 4–5 minutes, turning occasionally, until browned and slightly crispy. Remove and set aside.
2. Sauté Onion and Garlic:
In the same pan, add a little more olive oil if needed. Add sliced onions and cook for 2–3 minutes until soft.
Stir in garlic and cook for 30 seconds until fragrant.
3. Cook the Potatoes:
Add the diced potatoes to the skillet. Season with salt, pepper, paprika, and thyme.
Stir and cook for about 8–10 minutes, stirring occasionally, until they begin to brown.
4. Add Cabbage:
Add chopped cabbage to the skillet. Pour in the chicken br brroth or water. Cover with a lid and cook for 8–10 minutes, stirring once or twice, until the cabbage and potatoes are tender.
5. Combine and Finish:
Return the browned sausage to the skillet. Toss everything together.
Cook uncovered for another 2–3 minutes to allow flavors to meld and any extra liquid to evaporate.
Taste and adjust seasoning. Add red pepper flakes for heat and a splash of vinegar or mustard for brightness, if desired.
6. Garnish and Serve:
Sprinkle with fresh parsley and serve hot.
Notes:
Potato Types: Yukon Golds hold their shape well and have a buttery flavor. Russets can be used but may break down more.
Cabbage: Green cabbage works best, but you can use savoy or Napa in a pinch.
Sausage Options: Kielbasa, andouille, turkey sausage, or even vegan sausage can be used.
Make it Creamy: Stir in a spoonful of sour cream or a splash of cream at the end for a creamier texture.
Tips:
Speed it up: Parboil the potatoes for 5 minutes before adding them to the skillet to cut down on cooking time.
Add color: Mix in a handful of shredded carrots or bell peppers for more color and nutrition.
Meal Prep: This dish holds up well in the fridge for 3–4 days. Reheat in a skillet for best texture.
Pan size: Use a large, wide skillet or cast iron pan to get good browning and prevent overcrowding.
❓ Frequently Asked Questions (FAQs):
Q: Can I use red cabbage instead of green?
A: Yes, but it will turn the dish a deep purple hue and may slightly change the flavor. Green cabbage is sweeter and more traditional.
Q: How can I make this vegetarian?
A: Use plant-based sausage and vegetable broth. You can also add chickpeas or white beans for extra protein.
Q: Can I freeze this dish?
A: Yes, but the texture of potatoes and cabbage may become softer after freezing. It’s best eaten fresh or refrigerated.
Q: Is this dish spicy?
A: Not inherently. You can control the heat by adjusting the amount of red pepper flakes or choosing a spicy sausage.
Q: What can I serve with this?
A: It’s a one-pan meal, but you can serve it with crusty bread, pickles, or a side salad.
Nutrition Facts
Calories ~400 kcal
Protein ~16g
Carbohydrates ~35g
Fat ~24g
Fiber ~5g
Sugars ~5g
Sodium ~900mg