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Sausage, Cabbage, and Potato Skillet Recipe

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4.3 from 64 reviews

A hearty and flavorful skillet meal featuring smoked sausage, tender golden baby potatoes, fresh cabbage, and baby carrots, all cooked together in a savory blend of spices and finished with a tangy maple Dijon sauce. This easy one-pan dish is perfect for a satisfying weeknight dinner.

Ingredients

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

Sauce Ingredients

  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ⅛ tsp salt
  • Optional: fresh parsley for garnish

Instructions

  1. Cook the sausage: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the sliced smoked sausage and cook until browned, about 4–5 minutes. Remove the sausage from the skillet and set aside.
  2. Sauté potatoes and carrots: Add another 1–2 tablespoons of olive oil to the skillet, depending on how much fat the sausage released. Add the quartered potatoes and quartered baby carrots, stirring to coat them in the oil. Cook for about 7 minutes, stirring occasionally to prevent sticking and promote even browning.
  3. Add onions and seasonings: Add the diced yellow onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon paprika to the skillet. Stir everything together and cook for another 3–4 minutes until the onions are softened and fragrant.
  4. Simmer with chicken broth: Pour in ¼ cup of chicken broth. Cover the skillet with a lid and cook for 8–10 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally and add a little more broth if the pan dries out.
  5. Cook the cabbage: Add the shredded cabbage to the skillet along with 2 tablespoons more chicken broth if the mixture looks dry. Season with the remaining ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover again and cook for another 8–10 minutes, stirring halfway through, until the cabbage is softened but still flavorful.
  6. Prepare the sauce: While the vegetables cook, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and ⅛ teaspoon salt in a small bowl until well combined.
  7. Reduce excess moisture: Uncover the skillet and allow any excess moisture to evaporate by cooking uncovered for a few minutes over medium heat.
  8. Combine sausage and sauce: Return the browned sausage to the skillet. Pour the prepared maple Dijon sauce over the ingredients. Stir thoroughly to coat everything evenly and heat through for about 2-3 minutes.
  9. Garnish and serve: If desired, sprinkle fresh parsley over the top. Serve the sausage, cabbage, and potato skillet warm and enjoy your delicious one-pan meal!

Notes

  • You can substitute smoked sausage with kielbasa or any smoked pork sausage of your choice.
  • If you prefer a spicier dish, add a pinch of red pepper flakes along with the other seasonings.
  • Chicken broth can be replaced with vegetable broth to make the dish suitable for pescatarians if sausage is substituted with a plant-based option.
  • Use a heavy skillet like cast iron to ensure even heat distribution and better browning.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
  • To make the dish gluten-free, verify that the sausage and Dijon mustard contain no gluten additives.

Find it online: https://recipethrive.com/sausage-cabbage-and-potato-skillet-recipe/