Sausage Cabbage and Potato Skillet
40 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Polish-style kielbasa meets Southern fried cabbage in a hearty, one-pan dinner. Think smoky sausage, crispy-edged potatoes, sweet cabbage, and big garlic-paprika flavor with a splash of apple cider vinegar to brighten it up.
Perfect for weeknights or chilly nights when you want a budget-friendly skillet that actually tastes like something. It reheats great for lunch too.
Ingredients (4 servings)
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Ingredients
- 1 lb smoked sausage, sliced into rounds smoked sausage 16 oz
- 1½ lb Yukon Gold potatoes, cut into chunks Yukon Gold potatoes 1.5 lb
- ½ medium green cabbage, chopped green cabbage 0.5 ct medium
- 1 small onion, diced onion 1 ct small
- 3 cloves of fresh garlic, minced garlic 0.27 head (for fresh garlic)
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 1 Tbsp olive oil olive oil
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 2 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ cup chicken broth chicken broth 4 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
How to Make Sausage Cabbage and Potato Skillet
-
Brown the sausage
Heat a large heavy skillet over medium-high until hot, then swirl in the olive oil.
Add the sausage in a single layer and sear until well browned on both sides, about 3 to 4 minutes per side, then transfer to a plate.
-
Sear and steam the potatoes
Add the butter to the skillet, then the potatoes in a single layer, and season with about 1 teaspoon salt, the black pepper, smoked paprika, and thyme.
Let the potatoes sear undisturbed for 4 to 5 minutes until golden, flip, and cook 2 to 3 minutes more.
Pour in 1/4 cup chicken broth, cover, drop heat to medium, and steam until just fork-tender, 6 to 8 minutes.
-
Soften the aromatics
Push the potatoes to one side to clear space, then add the onion with a pinch of salt to the open area and cook until translucent, about 2 minutes.
Stir in the garlic for 30 seconds until fragrant so it does not burn.
-
Wilt the cabbage
Add the chopped cabbage and the remaining salt, toss everything together, and cook 1 minute to start the wilt.
Pour in the remaining 1/4 cup broth, cover, and cook until the cabbage is tender but still bright, 3 to 5 minutes.
-
Finish and balance
Return the sausage and any juices to the skillet and toss over medium-high heat until hot, about 2 minutes.
Splash in the apple cider vinegar, toss, and taste for salt and pepper, adding a little more if it needs backbone.
If you want extra crispy edges, uncover and let it sizzle for 2 to 3 minutes with minimal stirring.
-
Rest and serve
Kill the heat and let the skillet rest 2 minutes so the steam calms and flavors settle.
Serve straight from the pan like a boss with hot sauce or mustard on the side if you like heat and tang.
Substitutions
- Swap smoked sausage with kielbasa or andouille
- Kielbasa keeps the same smoky, juicy vibe with a touch more garlic, while andouille adds a spicy Cajun punch that wakes up the cabbage without changing the technique.
- Use red potatoes or sweet potatoes instead of Yukon
- Red potatoes hold their shape with a creamy center for cleaner cubes. Sweet potatoes bring caramel notes and a pop of color that plays beautifully with paprika and thyme.
- Replace apple cider vinegar with dill pickle brine
- Pickle brine adds acidity that further brightens the skillet and makes the sausage taste extra savory.
Tips
- Cut for even cooking
- Keep potato chunks around 1 inch and cabbage pieces about 1 inch wide so everything cooks through at the same pace without mushy bits.
- Render for flavor
- Browning the sausage first builds fond and leaves flavorful fat in the pan that seasons the potatoes better than any bottled oil alone.
- Steam smart, then crisp
- Use short splashes of broth with the lid on to finish cooking the potatoes and cabbage, then uncover to drive off moisture and get those coveted crispy edges.
- Season in layers
- Hit the potatoes early with salt and spices so they absorb flavor, then adjust at the end after the vinegar so you do not over-salt before the acid wakes everything up.
- Boost the broth
- If your chicken broth tastes weak, dissolve a scant 1/2 teaspoon bouillon in it to deepen the savoriness without adding more salt blindly.
- Use the right pan heat
- Keep the pan hot enough to sear but not smoking, because a lively sizzle gives you color and texture while preventing greasy sausage and pale potatoes.
Nutrition Facts *
| Energy | 592 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 39 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are still firm after steaming, what now?
- Add a splash more broth, cover, and cook 2 to 3 minutes more, then test again. When close, finish uncovered to crisp without over-softening.
- Why is my skillet watery instead of crisp?
- You either added too much liquid or kept the lid on too long, so cook uncovered over medium-high and stir a bit until the liquid evaporates and the edges sizzle.
- How do I avoid bitter or overcooked cabbage?
- Add the cabbage near the end with a small amount of broth, cook just until tender, and finish with vinegar to keep the flavor bright and the color vibrant.
- Can I use pre-shredded coleslaw mix?
- Yes, use about 4 cups, add after the onions and garlic, and cook 2 to 3 minutes so it wilts without turning soggy.
- How should I reheat leftovers without them turning soft?
- Reheat in a hot skillet with a teaspoon of oil and no lid. The moisture will evaporate and the sausage and potatoes re-crisp in 3 to 5 minutes.
Serving Suggestions
This skillet eats like weeknight comfort with diner-level swagger. It works even better with a swipe of spicy brown mustard or a runny-yolk fried egg on top.
For more punch, toss in a teaspoon of caraway and finish with chopped parsley. Then, serve with crusty bread to swipe up the pan juices.
More pairings:
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