One Pot Cabbage, Potatoes, and Sausage

This hearty One Pot Cabbage Potatoes and Sausage is easy 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 repeatedly for a few weeks now and my whole family loves it. The recipe is easy 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 of the dish, 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 to this recipe such as bell peppers, mushrooms, or zucchini to make it more nutritious.
• Try different types of sausage: Experiment with different types of sausage to give the dish a different flavor. For example, you can use spicy sausage, chicken sausage, or even chorizo.
• Add some heat: If you like a bit of spice in your food, you can add some red pepper flakes or a diced jalapeño pepper to the recipe.
• Make it vegan or vegetarian: You can make this recipe vegan or vegetarian by replacing the sausage with a plant-based sausage, tofu or tempeh, or use lentils or chickpeas as a meat replacement.
• Add some dairy: You can add some grated Parmesan cheese or sour cream on top of the dish for added creaminess.
• Make it a stew: You can make this recipe into a stew by adding more chicken stock, or beef or vegetable broth, this will make it more soupy and hearty.
• Experiment with different herbs and spices: You can change the flavor profile of this dish by using different herbs and spices such as cumin, cayenne pepper, or even curry powder.

Storage tips:

This One Pot Sausage, Cabbage, and Potatoes Dinner can be stored in the refrigerator for up to 4 days in an airtight container with plastic wrap on top or frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator 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.

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

This recipe for One Pot Sausage, Cabbage, and Potatoes Dinner is easy 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 delicious with the sausage, but it’s certainly optional. 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!

Enjoy!

More One Dish Dinners:

• One Pan Healthier (Baked) Fish and Chips
• One Skillet Creamy Sun-dried Tomato and Chicken Tortellini
• One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

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4.88 from 24 votes

One Pot Cabbage, Potatoes, and Sausage

By Chelsea Lords

Enjoy an easy and delicious dinner with this One Pot Cabbage, Potatoes, and Sausage—it's simple, healthy, and bursting with fantastic flavors!

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Equipment

• Large pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons olive oil optional
• ▢ 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 leaves
• ▢ 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 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

Optional Dijonnaise

• ▢ 1/3 cup whole grain Dijon-style mustard
• ▢ 3 tablespoons mayo
• ▢ 1 tablespoon lemon juice

Instructions 

• 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 high heat, set aside, 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.
• In a small bowl, toss together dried basil, dried oregano, garlic powder, onion powder, thyme, red pepper flakes, salt, and pepper.
• Place the pot over medium heat and add the shallot. Cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of 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 then 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.
• Remove the lid and then directly on top of the cabbage, place 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-high heat, 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.
• 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.
• If desired, serve with Dijonnaise. To make the Dijonnaise, whisk all of the ingredients together and season with salt and pepper to taste. Serve on the side.

Recipe Notes

Note 1: You may need up to 1/2 cup of additional stock.

Storage: Store in the fridge for up to 4 days in an airtight container or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Add a splash of water or chicken stock to prevent it from drying out.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 33.7g | Protein: 18.3g | Fat: 28.2g | Cholesterol: 57.3mg | Sodium: 947.1mg | Fiber: 5.6g | Sugar: 9.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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