Cabbage, potatoes and sausage will be your new favorite comfort food! Hearty smoked sausage is cooked all in one-pot with tender cabbage and potatoes for an easy dinner that will please the entire family.
Why You’ll Love This Cabbage, Potatoes and Sausage Recipe
This is one of those recipes that we make over and over again! Here’s why this cabbage recipe is a keeper:
- One-Pot Wonder: This sausage cabbage and potatoes recipe is ready in 40 minutes and a breeze to make! Everything simmers together in the same pot, creating a mouthwatering dish that’s full of flavor with minimal cleanup.
- Hearty: You won’t leave the table hungry after enjoying this protein and fiber packed dinner.
- Budget-Friendly: Cabbage recipes in general are very economical. This easy dinner uses simple ingredients that can be found at any store and keep the cost low!
- Customizable: You can use any kind of smoked sausage that you prefer, like kielbasa, smoked sausage, andouille, etc.
Love one-pot meals? Try our favorite smothered cube steak, easy cabbage roll soup, or this hearty taco pasta!
What You’ll Need
Our favorite kinds of recipes are those that use simple, easy to find ingredients. Here’s what you’ll need to make this tasty kielbasa and cabbage dish. Scroll down to the recipe card for exact amounts.
- Sausage: We love smoked sausage, but you can use any cooked sausage you enjoy. If you use raw sausage, the cooking time needs to be adjusted according to the package instructions.
- Potatoes: Grab some small golden or red potatoes and cut them into quarters.
- Veggies: Green cabbage (of course!), sweet onion, and freshly minced garlic for the most flavor.
- Chicken Broth: If you don’t have broth or stock, you can use water in a pinch. If using water, add a little bouillon if you have it to boost the flavor.
- Olive Oil: Avocado oil works great too.
- Cajun Seasoning: If you aren’t a fan of cajun seasoning, you can also season this dish with garlic powder, salt and pepper.
How to Make Cabbage, Potatoes and Sausage
With just a few simple steps, and you’ll have a hearty and flavorful meal in no time. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Brown: Sauté sausage and onions in a hot skillet or dutch oven. You want the sausage to brown and the onions to become translucent.
- Potatoes: Add the potatoes and about 2 tablespoons of the broth. Scrape all the tasty sausage bits up off the bottom of the pan. Cover and cook for about 15 minutes, stirring occasionally.
- Cabbage: Now, add the cabbage and cajun seasoning. If anything is sticking, add a little more broth to deglaze the pot. Cook for about 8 minutes more, until the cabbage is tender and wilted.
- Serve: Serve immediately, topped with sliced green onion for garnish!
Tips for Best Results
This easy cabbage, sausage and potatoes recipe is pretty foolproof, but there are some tips and tricks to ensure success:
- Potatoes: We love using baby potatoes so we can keep the skin on. This makes prep super easy and the skin is full of flavor and nutritional goodness. Our favorites are the small golden potatoes. They cook quickly, hold their shape, and tend to be less starchy. If you use larger potatoes with a thick, tough skin, we recommend peeling and dicing them.
- Cabbage Cuts: We like to cut the head of cabbage in a few different sizes. We dice most of it so it gets nice and soft, but left about 1/4 of the cabbage in larger pieces. We really enjoy the texture the larger pieces add to the dish. Don’t worry if your pot looks really full when you put the cabbage in. Remember that cabbage cooks down a lot!
- Green Onions: Sliced green onions add a great flavor and a nice pop of color. Sprinkle them on when serving!
- Add Heat: Want to add some spice? Go with a spicy sausage, or add some crushed red pepper flakes or a hearty pinch of cayenne pepper.
How to Store and Reheat Leftovers
This sausage with cabbage and potatoes is amazing served fresh, but also makes great leftovers. We love a bowl reheated for lunch the next day!
- Fridge: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Reheat: The microwave is the easiest way to reheat your leftovers. A minute should be enough – just give everything a nice stir to ensure it’s heated through.
- Freeze: You can freeze the dish, but the texture of the cabbage will soften even more once it thaws. Place leftovers in a freezer safe bag and freeze for up to three months. Thaw overnight in the fridge before reheating.
More Tasty Cabbage Recipes
- Unstuffed Cabbage Rolls
- Air Fryer Cabbage and Sausage
- Easy Shrimp Tacos With Slaw
- Easy Fried Cabbage and Sausage
- Crockpot Cabbage and Sausage
Yield: 4 servings
Cabbage, Potatoes and Sausage
Cabbage, potatoes, and sausage will be your new favorite comfort food! You'll love the smoky sausage mixed with tender cabbage and hearty potatoes. This is an easy one-pot dinner that will please the entire family!
Ingredients
- 1 tablespoon olive oil
- 1 lb smoked sausage, sliced into bite size pieces
- 1 medium sweet onion, sliced
- 1 teaspoon minced garlic
- 1 lb small golden potatoes, or small red potatoes, cut into quarters
- 3 tablespoons chicken broth, or water, divided
- 1 small head green cabbage, roughly chopped
- 1 teaspoon cajun seasoning
- sliced green onions, optional garnish
Instructions
- In a large dutch oven over medium heat, add olive oil. Once the oil is hot, add the sliced sausage and onions. Cook stirring occasionally until the sausage starts to brown and the onions are translucent, about 10 minutes.
- Add the potatoes and 2 tablespoons of the broth. Stir and scrape the bottom of the pan to get all the cooked bits off. Cover pot loosely and cook for 15 minutes more, stirring occasionally.
- Add the cabbage and cajun seasoning. If anything is sticking to the bottom, use remaining tablespoon of broth to deglaze the pot.
- Continue to cook for 8 to 10 minutes stirring often, until the cabbage is tender and wilted. Serve warm topped with sliced green onions.
Notes
Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat: The microwave is the easiest way to reheat your leftovers. A minute should be enough – just give everything a nice stir to ensure it’s heated through.
Freeze: You can freeze the dish, but the texture of the cabbage will soften even more once it thaws. Place leftovers in a freezer safe bag and freeze for up to three months. Thaw overnight in the fridge before reheating.
Add Heat: Want to add some spice? Go with a spicy sausage, or add some crushed red pepper flakes or a hearty pinch of cayenne pepper.
Potatoes: We love using baby potatoes so we can keep the skin on. This makes prep super easy and the skin is full of flavor and nutritional goodness. Our favorites are the small golden potatoes. They cook quickly, hold their shape, and tend to be less starchy. If you use larger potatoes with a thick, tough skin, we recommend peeling and dicing them.
Cabbage Cuts: We like to cut the head of cabbage in a few different sizes. We dice most of it so it gets nice and soft, but left about 1/4 of the cabbage in larger pieces. We really enjoy the texture the larger pieces add to the dish. Don’t worry if your pot looks really full when you put the cabbage in. Remember that cabbage cooks down a lot!
Nutrition
Serving: 1 serving, Calories: 534kcal, Carbohydrates: 39g, Protein: 19g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 81mg, Sodium: 1049mg, Potassium: 1110mg, Fiber: 8g, Sugar: 11g, Vitamin A: 425IU, Vitamin C: 92mg, Calcium: 112mg, Iron: 3mg
