There are few meals as comforting, budget-friendly, and effortlessly satisfying as a classic one-pot skillet of Smoked Sausage, Cabbage, and Potatoes. With savory, smoky sausage, tender potatoes, and cabbage that sweetens as it cooks down, this traditional favorite comes together in a single pan for easy cleanup.
Here is a foolproof recipe for a hearty, flavorful stovetop skillet.
Ingredients
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Smoked Sausage or Kielbasa: 1 lb (sliced into 1/2-inch rounds)
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Potatoes: 1.5 lbs (Yukon Gold or red potatoes work best, washed and cubed into bite-sized pieces; no need to peel)
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Green Cabbage: 1 medium head (cored and coarsely chopped into bite-sized wedges or chunks)
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Yellow Onion: 1 medium, diced
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Garlic: 3 cloves, minced
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Chicken Broth or Water: 1/2 cup (to help steam the potatoes and cabbage)
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Olive Oil or Butter: 2 tablespoons
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Apple Cider Vinegar: 1 tablespoon (optional, but adds a wonderful bright finish)
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Seasonings: 1 teaspoon smoked paprika, 1/2 teaspoon salt (plus more to taste), 1/4 teaspoon freshly ground black pepper, and a pinch of red pepper flakes if you like a little heat.
Instructions
1. Brown the Sausage
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 4 to 5 minutes, stirring occasionally, until the edges are nicely browned and caramelized. Remove the sausage with a slotted spoon and set it aside on a plate, leaving the flavorful drippings in the pan.
2. Sauté the Onions and Potatoes
Add the remaining tablespoon of oil (or a pat of butter) to the same skillet. Add the diced onion and cubed potatoes. Season with salt, pepper, and smoked paprika. Cook, stirring frequently, for about 5 to 7 minutes until the onions are translucent and the potatoes begin to get a light golden sear on the edges.
3. Add Garlic and Liquid
Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the 1/2 cup of chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.
4. Steam the Potatoes
Cover the skillet with a tight-fitting lid, reduce the heat to medium-low, and let it simmer for about 10 to 12 minutes, or until the potatoes are almost fork-tender.
5. Add the Cabbage
Remove the lid and add the coarsely chopped green cabbage to the skillet (don’t worry if it looks like too much—it will shrink down significantly as it cooks). Return the browned sausage to the pan on top of the cabbage.
6. Simmer Until Tender
Cover the skillet again and let everything cook on medium-low for another 8 to 10 minutes, stirring once halfway through, until the cabbage is tender and the potatoes are completely soft.
7. Finish and Serve
Remove the lid, drizzle with the optional apple cider vinegar (which cuts through the richness of the sausage and brightens all the flavors), and toss everything gently together. Taste and adjust seasoning with extra salt and pepper if needed. Serve hot straight from the skillet.
