One Pot Cabbage, Potatoes, plus Sausage

This hearty One Pot Cabbage Potatoes and Sausage is straightforward to prepare and packed with vegetables like cabbage, baby carrots, and baby red potatoes.

Cabbage, Potatoes, and Sausage

I have been making this Sausage, Potato, and Cabbage Soup recipe on repeat for a few weeks now. And my whole family loves it! The recipe is straightforward to make and has great flavors, so I wanted to create a new dish with similar ingredients but in a different form. I spent some time experimenting with the timing, herbs, and ingredients, and I am very pleased with the final outcome. I am excited to share this new dish with you.

Recipe Variations

• Add more vegetables: You can add other vegetables such as bell peppers, mushrooms, or zucchini to make it more nutritious.
• Try different types of sausage: For example, you can use spicy sausage, chicken sausage, or even chorizo to change the flavor.
• Add some heat: If you like a bit of spice in your food, you can add some red pepper flakes or a diced jalapeño to the recipe.
• Make it vegan or vegetarian: Swap the sausage with a plant-based sausage, tofu, or tempeh. Or use lentils or chickpeas to replace the meat.
• Add some dairy: You can add some grated Parmesan cheese or sour cream on top of the dish for more creaminess.
• Make it a stew: You can make this recipe into a stew by adding more chicken stock, or beef or veggie broth. This will make it more soupy and hearty.
• Try new herbs and spices: You can use cumin, cayenne, or curry powder to change up the flavor.

Featured Comment

A newsletter I follow mentioned this recipe a couple months ago and surprise, it’s a the cook recipe. It tastes out of this world good! Not sure how you turn such ordinary stuff into satisfying, but we’re definitely making this one again!

– Cena

How do you make this One Pot Sausage, Cabbage, and Potatoes Dinner?

This recipe for One Pot Sausage, Cabbage, and Potatoes Dinner is straightforward to prepare and requires minimal clean up. Some of the cook time is hands-off, allowing you to prepare a side dish or sauce while the dish cooks. Here’s how we make this One Pot Sausage, Cabbage, and Potatoes dinner:

• Cook sausage in a large pot until browned.
• Add bacon and cook until crispy.
• Cook garlic and shallots in bacon grease and add seasoning.
• Cook cabbage in stock.
• Add potatoes and carrots and cook until tender.
• Add cooked sausage and bacon back in and serve.

Ever since sharing this smashed potatoes and sausage sheet pan meal, I’ve been obsessed with pairing the sauce in that dish with sausage, so I’m including the sauce recipe here. I think it’s absolutely satisfying with the sausage, but it’s certainly skippable. There is plenty of flavor in this actual sausage, cabbage, and potato dish if you want to omit that sauce

Although, it’s not anything too difficult to make—just mayo + mustard + lemon juice!

Storage

Leftovers?

This One Pot Sausage, Cabbage, and Potatoes dinner can be stored in the fridge for up to 4 days in an airtight container with plastic wrap on top. Or freeze it for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating on the stovetop or in the microwave. You may need to add a splash of water or chicken stock to prevent drying out.

More One Dish Dinners:

Dinner

One Pan Lemon Parmesan Chicken and Asparagus

Dinner

One Skillet Sweet Potato Burrito Bowls

Dinner

Meatballs and Rice (One Pot!)

Dinner

Sausage Penne Pasta (One Pot!)

Ingredients

• 2 tablespoons olive oil (skippable)
• 1 pound smoked sausage (coined)
• 5 slices center-cut bacon
• 1 shallot (diced)
• 2 cloves garlic (minced)
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups chicken stock (divided, see note 1)
• 1 medium green cabbage (chopped)
• 1-3/4 cups halved baby carrots
• 1-1/2 pounds baby red potatoes (quartered)
• 1/4 cup finely chopped flat-leaf parsley (finely chopped)
• 1/3 cup whole grain Dijon-style mustard
• 3 tablespoons mayo
• 1 tablespoon lemon juice

Method

1. Start by cutting sausage into coins and placing them in a large heavy-bottomed pot. If using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium-a hot burner, keep nearby, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper-towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble or coarsely chop it.
2. In a small bowl, toss together dried basil, dried oregano, garlic powder, onion powder, thyme, red pepper flakes, salt, and pepper.
3. Place the pot over a medium burner and add the shallot. Cook for 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds. mix in half the seasoning mix. Add in 1/2 cup stock. Scrape any browned bits from the bottom of the pot and add in chopped cabbage and remaining 1 cup stock. Stir and cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8–10 minutes. At this point, the cabbage should be pretty tender.
4. Remove the lid and directly on top of the cabbage, add the quartered red potatoes and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot, still on medium-a hot burner, and let cook for 18–23 minutes or until potatoes are fork tender. Check occasionally, and if all the liquid has evaporated, add up to 1/2 cup additional stock.
5. Once potatoes and carrots are fork tender and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste. Add crumbled bacon and fresh parsley to individual plates.
6. If desired, serve with Dijonnaise. To make the Dijonnaise, whisk all the ingredients together and season with salt and pepper to taste. Serve on the side.