Cabbage, Potatoes, and Smoked Sausage Recipe
If you’re looking for a cozy, soul-warming meal that’s as hearty as it is simple, Cabbage, Potatoes, and Smoked Sausage is about to become your new weeknight hero. This rustic one-pan wonder brings together smoky sausage, tender Yukon golds, and sweet, melt-in-your-mouth cabbage for a dish that’s deeply satisfying without being fussy. Whether you’re craving comfort food or need to feed a hungry crowd, this recipe delivers bold flavors and nourishing goodness with every bite. Let’s dive in and make Cabbage, Potatoes, and Smoked Sausage the star of your dinner table!
Ingredients You’ll Need
With just a handful of everyday ingredients, you’ll be amazed at the depth of flavor you can build in this dish. Every component has a starring role, from the silky cabbage to the golden potatoes and smoky sausage, creating a perfect balance of taste, texture, and color.
- Olive oil: Adds a subtle richness and helps brown the sausage and vegetables beautifully.
- Smoked sausage (14 oz, sliced): Provides a savory, smoky punch that infuses the whole dish.
- Yellow onion (1 small, sliced): Sweetens and softens as it cooks, laying down a flavorful base.
- Garlic (3 cloves, minced): Delivers aromatic depth and a gentle bite.
- Green cabbage (1 small head, cored and chopped): Turns sweet and tender, soaking up all those savory juices.
- Yukon gold potatoes (4 medium, cubed): Offer a creamy texture and mild flavor that ties everything together.
- Smoked paprika (1/2 teaspoon): Enhances the smokiness and adds a pop of color.
- Salt (1/2 teaspoon, more to taste): Pulls all the flavors together—taste as you go!
- Black pepper (1/4 teaspoon): Brings a subtle warmth and bite.
- Chicken broth or water (1/2 cup): Helps the veggies steam and mingle while adding moisture.
- Chopped parsley (optional, for garnish): Lends a fresh, vibrant finish to the final dish.
How to Make Cabbage, Potatoes, and Smoked Sausage
Step 1: Brown the Sausage
Start by heating the olive oil in a big skillet or Dutch oven over medium heat. Toss in the sliced smoked sausage and let it sizzle for 4 to 5 minutes, stirring occasionally, until the edges get deliciously browned. Remove the sausage and set it aside—don’t worry, it’ll be back!
Step 2: Sauté the Onion and Garlic
In the same pan (don’t clean it—the bits left behind add flavor!), add your sliced onion. Sauté for 2 to 3 minutes until it becomes soft and fragrant. Next, stir in the minced garlic and let it cook for just 30 seconds to release its wonderful aroma.
Step 3: Soften the Cabbage
Add the chopped cabbage right into the pan. Stir often as it cooks for about 5 minutes. You’ll see it start to wilt and soften, soaking up all that oniony, garlicky goodness.
Step 4: Add Potatoes and Seasonings
Toss in the cubed Yukon gold potatoes, smoked paprika, salt, and black pepper. Pour in the chicken broth (or water, if you prefer). Stir everything together, then cover and let it simmer over medium-low heat for 15 to 20 minutes until the potatoes are fork-tender.
Step 5: Finish with Sausage and Reduce
Return the browned sausage to the pan, mixing it in with the veggies. Cook uncovered for another 5 minutes, which helps reduce some of the liquid and lets all those flavors meld beautifully.
Step 6: Taste, Adjust, and Garnish
Give it a taste and tweak the seasoning if needed. Right before serving, sprinkle with fresh parsley for a burst of color and freshness. There you have it—Cabbage, Potatoes, and Smoked Sausage ready to serve!
How to Serve Cabbage, Potatoes, and Smoked Sausage
Garnishes
For a simple yet striking finish, top each bowl with a sprinkle of chopped fresh parsley. If you like a bit of zing, a touch of grainy mustard or a shake of hot sauce on the side will wake up the flavors even more. You can also add a few grinds of black pepper or a pinch of smoked paprika for a pop of color.
Side Dishes
While Cabbage, Potatoes, and Smoked Sausage can absolutely shine solo, it’s also wonderful alongside a slice of crusty bread to soak up the savory juices. For a lighter touch, pair it with a crisp green salad or some roasted carrots. If you’re craving something extra, a simple cucumber salad adds a refreshing crunch.
Creative Ways to Present
If you want to impress, serve this dish straight from a cast iron skillet or Dutch oven at the table—family-style always feels extra cozy. For a fun twist, ladle it over creamy mashed potatoes, or stuff leftovers into a toasted hoagie roll for a killer sandwich. The vibrant colors of the cabbage and potatoes make it a feast for the eyes as well as the appetite!
Make Ahead and Storage
Storing Leftovers
Let any leftover Cabbage, Potatoes, and Smoked Sausage cool to room temperature, then transfer to an airtight container. It will keep beautifully in the fridge for up to 4 days, making it ideal for meal prep or quick lunches.
Freezing
This dish freezes surprisingly well! Once cooled, portion it into freezer-safe containers. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture and flavor.
Reheating
To reheat, simply warm leftovers in a skillet over medium heat, adding a splash of broth or water to loosen things up if needed. You can also microwave individual portions, stirring halfway through to heat evenly. The flavors often deepen after a day, making the leftovers even more irresistible!
FAQs
Can I use a different type Main Course
Absolutely! While smoked sausage brings a delicious depth, you can swap in kielbasa, andouille, or even a spicy chorizo for a new flavor profile. Just be sure to brown it well for the best taste.
What kind of potatoes work best?
Yukon gold potatoes are a favorite for their creamy texture and buttery flavor, but red potatoes or even russets will work in a pinch. Just cut them into even cubes for even cooking.
Can I make this Cabbage, Potatoes, and Smoked Sausage dish vegetarian?
Yes! Swap the smoked sausage for a plant-based sausage with a good smoky flavor, and use vegetable broth instead of chicken broth. The result is still hearty and full of flavor.
Is this recipe gluten-free?
It is naturally gluten-free as long as your smoked sausage doesn’t contain any fillers or additives with gluten. Always check your labels if serving someone with dietary restrictions.
Can I make Cabbage, Potatoes, and Smoked Sausage in the oven?
You sure can! Assemble everything in a baking dish, cover with foil, and bake at 375°F for about 45 minutes. This method is perfect if you want to set it and forget it while you prep the rest of your meal.
Final Thoughts
There’s just something magical about the humble ingredients in Cabbage, Potatoes, and Smoked Sausage coming together in one pan—simple, comforting, and full of flavor. Whether you’re feeding a family or just looking for an easy way to warm up your evening, I hope you give this recipe a try and make it a favorite in your own kitchen!
Print
Cabbage, Potatoes, and Smoked Sausage Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty one-pan dish featuring smoked sausage, tender cabbage, and golden potatoes, perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 14 oz smoked sausage, sliced into rounds
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped
- 4 medium Yukon gold potatoes, cubed
Seasonings and Liquids
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or water
- Chopped parsley, optional for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook for 4–5 minutes until browned. Remove sausage and set aside.
- Sauté Onion and Garlic: In the same pan, add sliced onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Cook Cabbage: Stir in the chopped cabbage and cook for 5 minutes, stirring often, until it begins to soften.
- Add Potatoes and Seasonings: Add the cubed potatoes, smoked paprika, salt, pepper, and chicken broth. Stir well to combine. Cover and simmer over medium-low heat for 15–20 minutes, or until potatoes are fork-tender.
- Combine and Simmer: Return the browned sausage to the pan, stir, and cook uncovered for another 5 minutes to heat through and allow some of the liquid to reduce.
- Final Touch and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
- For a one-pot oven version, assemble all ingredients in a baking dish, cover with foil, and bake at 375°F for 45 minutes.
- You can add carrots or green beans for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 50 mg
