Sausage, Cabbage, and Potato Skillet
This Sausage, Cabbage, and Potato Skillet is a hearty skillet dinner made with smoked sausage, tender baby potatoes, sweet carrots, and soft cabbage all cooked together in one pan. It’s a cozy, comforting food you can make in no time.
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This one-pan recipe is great to serve for lunch or dinner and is great for busy weekdays, lazy weekends, or even when you need a simple family meal that everyone will enjoy.
It pairs really well with a simple green salad or warm crusty bread for a complete and satisfying dinner. You can also link it with something like a light soup or a refreshing side dish to round out the meal.
How to Make Sausage, Cabbage, and Potato Skillet
Ingredients you’ll need for this recipe
Ingredients you’ll need for Sauce
Step-by-Step Guide
1. Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove from the skillet and set aside.
2. Add another 1–2 tablespoons of oil to the skillet, depending on how much fat the sausage released. Add the potatoes and carrots, stirring to coat, and cook for about 7 minutes, stirring occasionally.
3. Add the diced onion along with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon pepper, and paprika. Stir and cook for another 3–4 minutes.
4. Pour in the chicken broth, cover, and cook for 8–10 minutes, or until the potatoes and carrots are fork-tender.
5. Add the shredded cabbage and 2 tbsp more chicken broth if the skillet looks dry. Season with the remaining garlic powder, onion powder, salt, and pepper. Cover and cook for another 8–10 minutes, stirring halfway through, until the cabbage is softened to your liking.
6. While the skillet cooks, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and salt in a small bowl well combined.
7. Uncover the skillet and let any excess moisture cook off for a few minutes.
8. Return the sausage to the skillet, pour in the sauce, and stir everything together until evenly coated and heated through.
Serve & Enjoy!
Garnish with fresh parsley if desired and serve warm and enjoy!
Important Recipe Notes
- Cut evenly for even cooking: Try to keep the potatoes and carrots similar in size so they cook at the same rate and finish tender at the same time.
- Let the sausage get a nice brown color before removing it. This step adds extra flavor to the whole dish.
- Give the veggies time to cook: The potatoes and carrots need enough time to soften, so don’t skip the covered simmering step with the broth.
- Cabbage shrinks a lot: It may look like too much at first, but it cooks down significantly, so don’t be afraid to add the full amount.
- Adjust broth as needed: Add a splash more chicken broth if the pan starts to look dry, but make sure to let excess liquid cook off at the end for better flavor.
- The maple syrup, vinegar, and Dijon mix add a sweet-tangy finish—taste and adjust slightly if you prefer it sweeter or more tangy.
- Let it rest a minute before serving: This helps the flavors settle and makes it even better when served warm.
Sausage, Cabbage, and Potato Skillet
Ingredients
- 2 –3 tbsp olive oil
- 12 –14 oz smoked sausage sliced
- 1 lb golden baby potatoes quartered
- 1 cup baby carrots sliced lengthwise into quarters
- ½ medium yellow onion diced
- ¼ cup chicken broth plus more as needed
- 3 –4 cups shredded cabbage
- ½ tsp salt divided
- ½ tsp pepper divided
- 1 tsp garlic powder divided
- 1 tsp onion powder divided
- 1 tsp paprika
- Optional: fresh parsley
For the sauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ⅛ tsp salt
Instructions
- Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove from the skillet and set aside.
- Add another 1–2 tablespoons of oil to the skillet, depending on how much fat the sausage released. Add the potatoes and carrots, stirring to coat, and cook for about 7 minutes, stirring occasionally.
- Add the diced onion along with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon pepper, and paprika. Stir and cook for another 3–4 minutes.
- Pour in the chicken broth, cover, and cook for 8–10 minutes, or until the potatoes and carrots are fork-tender.
- Add the shredded cabbage and 2 tbsp more chicken broth if the skillet looks dry. Season with the remaining garlic powder, onion powder, salt, and pepper. Cover and cook for another 8–10 minutes, stirring halfway through, until the cabbage is softened to your liking.
- While the skillet cooks, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and salt in a small bowl well combined.
- Uncover the skillet and let any excess moisture cook off for a few minutes.
- Return the sausage to the skillet, pour in the sauce, and stir everything together until evenly coated and heated through.
- Garnish with fresh parsley if desired and serve warm and enjoy!
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