Description
A hearty and comforting one-pan meal featuring tender cabbage, golden potatoes, and smoky sausage, perfect for a quick and satisfying dinner.
Ingredients
Scale
Sausage and Vegetables
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced into rounds
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
- 4 medium Yukon Gold potatoes, diced
Seasonings and Liquids
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
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, sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
- Cook Potatoes: Add the diced potatoes to the pan and cook for 5 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Add Cabbage and Broth: Stir in the chopped cabbage, chicken broth, salt, black pepper, smoked paprika, and red pepper flakes if using. Mix well to combine all ingredients.
- Simmer Covered: Cover the pan and cook for 15–20 minutes, stirring occasionally, until the cabbage is tender and the potatoes are fork-soft.
- Return Sausage and Finish Cooking: Add the browned sausage back into the pan, remove the cover, and cook uncovered for another 5 minutes to heat through and allow flavors to meld.
- Serve: Serve the dish warm, making sure each plate has a generous mix of cabbage, potatoes, and sausage.
Notes
- You can use kielbasa, andouille, or any smoked sausage of your choice for varied flavors.
- For added flavor, stir in a splash of apple cider vinegar at the end of cooking.
- This dish reheats well and makes great leftovers, ideal for meal prep.
