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A plate of cooked potatoes, carrots, sausage slices, and onions garnished with parsley, with broccoli and chopped herbs in the background.
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Smoked Sausage and Cabbage Skillet with Potatoes

A hearty skillet dinner with smoked sausage, tender potatoes, carrots, and cabbage tossed in a sweet and tangy Maple Dijon sauce.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Servings: 5 Servings
Calories: 355kcal
Author: Laura

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
    Sliced sausage pieces frying in a black cast iron skillet with some oil, viewed from above on a white background.
  • 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
    A black cast iron skillet filled with chopped potatoes and carrots, ready to be cooked, photographed on a white background.
  • Add the diced onion along with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon pepper, and paprika
    A black skillet with chopped baby potatoes, carrot sticks, diced onions, and seasonings on a white background.
  • Stir and cook for another 3–4 minutes
    A black skillet filled with cooked diced potatoes, sliced carrots, and onions on a white background.
  • 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
    A black skillet filled with chopped vegetables and topped with shredded cabbage and pepper, photographed on a white background.
  • 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
    A small white ramekin containing brown liquid and a dollop of mustard on top, set against a plain white background.
  • 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.
    A skillet filled with sliced sausage, potatoes, cabbage, and carrots on a white background.
  • Garnish with fresh parsley if desired and serve warm and enjoy!
    A skillet filled with sliced sausage, potatoes, carrots, and cabbage, garnished with parsley. Broccoli and chopped herbs are in bowls beside it.

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.

Nutrition

Serving: 1 Serving | Calories: 355kcal | Carbohydrates: 24g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 49mg | Sodium: 957mg | Potassium: 687mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3772IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 2mg