One-Skillet Sausage, Cabbage and Potatoes
One-Skillet Sausage, Cabbage and Potatoes is going to be a new favorite! Quick and easy to make, it is flavorful and the perfect dinner for a busy weeknight.
I don’t think I knew the glory of cabbage until recently. Really, I have been selling this incredibly versatile vegetable short for 30+ years. But no more! I can officially categorize myself as a cabbage lover and I am here to bring you to the cruciferous side with me.
Don’t think you’ll adore cabbage as much as I do? Try this One-Skillet Sausage, Cabbage and Potatoes dinner on for size and then let’s talk! I have a feeling you will be singing a different tune.
This one-skillet dinner is truly the bee’s knees! It is easy to make with pre-cooked chicken sausage, roughly chopped cabbage, onions, diced potatoes, and a 2 minute sauce that ties the whole dish together in the most delicious of ways! Prep takes 10 minutes max and the whole dinner is done cooking to tasty perfection in about 30 minutes. It is gluten free when you use gluten free sausage and is the perfect dinner to throw together on a busy weeknight.
Ingredients & Suggested Adaptations
Sausage: You can use any fully cooked chicken, turkey, or pork sausage for this recipe. I used an Italian style sausage in this recipe, but have tried it with bratwurst and kielbasa style sausages with delicious success. You can also use a plant based sausage (I like the Beyond Beef brand) to make this a vegetarian dish!
Potatoes: I use a baby, creamier potato in this recipe, but any potato you have will work. Make sure to scrub the potatoes if very dirty, and then wash and dry the skin since we aren’t peeling the potatoes for this recipe.
Cabbage: I prefer green cabbage for this recipe, but red cabbage or savoy cabbage will work well, too.
Onions: Onions add a ton of flavor to a recipe, including this one. However, if you don’t like or can’t eat onions, feel free to skip them in this recipe.
Whole grain mustard: This mustard has a very mild flavor, but if you don’t like mustard, you can just omit it from the recipe.
Broth: Vegetable or chicken broth will work great as the base for the flavorful sauce that brings the magic to this sausage, cabbage and potatoes skillet recipe!
Red wine vinegar: This touch of acid really levels up the flavors of this skillet dinner. If you don’t have any red wine vinegar on hand, you can sub it with apple cider vinegar or white vinegar.
Honey: This touch of sweetness helps to balance out all of the flavors in this dish. But it is a totally optional ingredient that you are free to leave out.
Have leftover cabbage? Check out How To Store Cabbage. Whether it is a whole head, cut, or shredded…I’ll share how to store it so it lasts longer and is ready for easy veggie-loading!
Tips & Tricks
Don’t cook at too high of a heat! A medium temperature setting will vary from one stove to another AND skillets made from different materials will conduct heat differently. When making this sausage, cabbage and potatoes skillet, just be sure to watch your veggies. If the onions are browning too fast or the potatoes are sticking to the bottom of the skillet, reduce the heat a touch.
Cut the potatoes as close to the same size as possible. This will ensure that they cook evenly.
Cut the potatoes small. I know, who wants to drag a ruler into the kitchen, but you might be surprised that what you thought was a 1/2 inch piece of potato is actually closer to an inch..and that will impact how fast the potatoes cook up in this cabbage recipe! Keep the potato pieces small so they cook up quickly to enjoy this for dinner.
Other one-skillet dinners you need to make
- Sweet Potato Apple Sausage Skillet
- Taco Ground Turkey Sweet Potato Skillet
- Healthy Chicken Veggie Teriyaki Stir Fry
- Chicken Piccata Stir-Fry
- Teriyaki Broccoli Chickpea Stir Fry
- Sesame Ginger Chicken & Leek Stir Fry
Did you try this cabbage recipe and now you’re hungry for more?
One-Skillet Sausage, Cabbage and Potatoes
- 2 Tablespoons olive oil or avocado oil, divided
- 1 pound precooked chicken sausage, cut across into ½-inch "coin" pieces (I used an Italian-style sausage but any flavor you like will work)
- 1 pound Yukon gold potatoes, cut into ½-inch pieces
- 1 small onion, halved then cut into ½-inch slices
- ½ medium head of cabbage, roughly chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup vegetable broth, or chicken broth
- 1 Tablespoon whole grain mustard
- 1 Tablespoon red wine vinegar , or apple cider vinegar
- 1 teaspoon honey, optional
- ¼ cup chopped fresh parsley, for garnish
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook sausage pieces until golden brown on both sides, about 5 minutes. Transfer sausage to a plate.
- Add the remaining tablespoon of oil to the pan. Add the potatoes and onions then lower the heat to medium. Cook, stirring every few minutes, until the potatoes are golden brown, about 10 minutes. If your onions begin to get too brown, lower the heat and continue to cook.
- Add the cabbage, salt, and pepper. Cook, stirring frequently, until cabbage has wilted, about 5 minutes.
- In a small bowl or liquid measuring cup, stir together the broth, mustard, vinegar, and honey, if using.
- Add sausage back to the skillet with potatoes and cabbage. Pour the sauce into the pan, stir, then cover the pan. Simmer until the potatoes are tender, then remove the lid and cook until most of the liquid in the pan has evaporated, about 10-12 minutes total.
- Taste and add additional salt and pepper as needed. Sprinkle with parsley then serve. Store leftovers in fridge and enjoy within 2 days.