Smoked Sausage and Cabbage Skillet With Potatoes
I make this skillet on the nights I want a real dinner without a sink full of dishes after. This Smoked Sausage and Cabbage Skillet with Potatoes is going to be your new weeknight favorite. It’s SO easy and so tasty and of course you can use any kind of vegetables for it so it’s versatile too. Ready to make dinner? Let’s go!
Smoky sausage, yellow potatoes, sweet baby carrots, and cabbage all cook down together in one pan. Then it’s dressed with a maple Dijon sauce that pulls the whole thing together in the last few minutes. It’s one pan, it’s under an hour, and it tastes like you did a lot more than you actually did!
Before you Start
Before you start, a couple of things worth knowing. Smoked sausage is doing most of the flavor work here, so make sure you grab one you actually like. I used a locally made reindeer sausage the first time I made it and a hillshire farms brand after that, both worked equally well.
What You Need For This Skillet Dinner
You don’t need anything fancy for this one. I use a large cast iron skillet with a lid, but any heavy bottomed skillet with a lid will do the job. Beyond that, just a cutting board and a sharp knife for the potatoes, carrots, and cabbage, a small bowl and whisk for the sauce, and a sturdy spatula for stirring.
- olive oil
- smoked sausage, get something you like, even a turkey sausage works well
- baby yellow potatoes, a waxy variety
- baby carrots
- yellow onion
- chicken broth
- shredded cabbage
- salt
- pepper
- garlic powder
- onion powder
- paprika
- fresh parsley, optional
- maple syrup
- apple cider vinegar
- Dijon mustard
You will also need:
- skillet
- sharp knife
- cutting board
Swaps You Can Make
You can swap the smoked sausage for kielbasa, andouille, or even chicken or turkey sausage if you want to change things up. Whatever you like you can use in this one. I think even those apple chicken sausages would work!
For the potatoes switch out the yellow waxy potatoes for russet or red potatoes. They work fine in place of baby yellow potatoes, just cut them down to a similar size so everything cooks evenly.
You can absolutely use a bag of pres-hredded cabbage/coleslaw mix in place of the shredded cabbage. It will have a bit of shredded cabbage in it but that’s ok!
If you like it spicy, a pinch of red pepper flakes with the other seasonings goes a long way. Instead of red pepper I like to use a spicy sausage, I think it has more flavor and heat than just red pepper flakes.
You can also swap the maple syrup for honey in the sauce, or add a splash more apple cider vinegar if you want it tangier. Taste it before you add it to the pan and see if you want it sweeter or tangier.
Got Leftovers?
Let the leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, I go back to the skillet over medium low heat with a splash of chicken broth to loosen everything back up. It only takes a few minutes and it tastes just as good the second time around. It’s also great packed in lunch containers for meal prepping lunches.
Smoked Sausage and Cabbage Skillet with Potatoes
Ingredients
Skillet Ingredients
- 2–3 tbsp olive oil
- 12–14 oz smoked sausage sliced
- 1 lb baby yellow 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
- fresh parsley optional
Sauce Ingredients
- 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!
Video
Notes
- For more browning, let the potatoes and carrots sit undisturbed for a few minutes before stirring.
- Add extra broth as needed to prevent sticking, but let it cook off at the end for the best flavor.
- Cabbage cooks down a lot, so you can add another couple handfuls if you like
- Store in an airtight container in the fridge for up to 4 days.
