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