Vegan Sausage Cabbage and Potato Skillet
45 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 30 min | 45 min |
Introduction
This cozy vegan sausage, cabbage, and potato skillet is hearty, smoky, and comforting, all made in just one pan.
It’s perfect for busy weeknights or a simple Sunday dinner when you want classic comfort food without any meat or dairy.
Ingredients (4 servings)
Ingredients
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How to Make Vegan Sausage Cabbage and Potato Skillet
-
Prep all the vegetables and sausage
Peel the potatoes and cut them into 1-inch chunks so they cook evenly in the skillet.
Slice the vegan sausage into rounds, chop the cabbage, and thinly slice the onion so everything cooks at the same rate.
Keep garlic minced and seasonings measured out in small bowls to make cooking smoother and less stressful.
-
Brown the vegan sausage
Heat a large heavy skillet over medium heat and add 1 tablespoon olive oil.
Add the sliced vegan sausage in a single layer and cook until golden on both sides, about 4 to 5 minutes.
Transfer the browned sausage to a plate and keep it nearby; you will add it back at the end.
-
Pan-cook the potatoes
Return the skillet to medium heat and add 2 tablespoons olive oil.
Add the potato chunks in an even layer and season lightly with a pinch of salt.
Cook, stirring every few minutes, until the potatoes are golden and fork-tender, about 12 to 15 minutes.
-
Sauté the aromatics and cabbage
Push the potatoes to one side of the skillet to create space, or remove half if the pan feels crowded.
Add the sliced onion to the open space and cook until it softens and starts to turn golden, about 4 minutes.
Stir in the minced garlic, smoked paprika, dried thyme, remaining salt, and black pepper, and cook for 30 seconds.
Add the chopped cabbage on top and toss everything together until the vegetables are coated in the fragrant oil and spices.
-
Deglaze and finish the skillet
Pour the vegetable broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom.
Return the browned vegan sausage to the pan and toss everything together, cooking another 3 to 5 minutes to heat through.
Taste and adjust the seasoning with a little more salt or pepper if needed before serving hot straight from the skillet.
Substitutions
- Swap vegan sausage with marinated tempeh cubes
- Use firm tempeh, cut into small cubes, and marinate in soy sauce, smoked paprika, and a little maple syrup. Pan-sear the marinated tempeh until deeply browned; it gives a smoky, chewy bite very similar to hearty sausage.
- Use red potatoes instead of Yukon golds
- Red potatoes hold their shape well and give slightly firmer bites with creamy centers. They also bring a pretty color contrast against the green cabbage without changing the flavor much.
- Replace olive oil with avocado oil
- Avocado oil handles higher heat better, so the potatoes and sausage brown beautifully without smoking. The flavor stays very neutral and lets the smoky spices and cabbage shine.
Tips
- Use the right skillet
- Choose a 12-inch cast-iron or heavy stainless skillet so the potatoes and cabbage can brown instead of steam. Crowding the pan too much gives you pale vegetables and softer texture.
- Brown in stages
- Cooking the sausage first builds a flavorful base of browned bits that season the potatoes and cabbage later. If the pan looks dry at any point, add a small splash of oil before the next ingredient.
- Cut vegetables evenly
- Keep the potatoes close to 1-inch chunks and cabbage pieces bite-size so everything cooks through in about the same time.
- Finish with a touch of acidity
- A tiny splash of apple cider vinegar or lemon juice at the end brightens the dish and balances the richness.
- Make it meal-prep friendly
- Cook the potatoes a few minutes shy of tender if you plan to reheat, so they do not fall apart later.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 10 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the potatoes from sticking to the skillet?
- Make sure the skillet and oil are fully hot before adding the potatoes, and avoid moving them constantly. Let each side sit undisturbed to form a crust, then use a thin spatula to release and turn them.
- What if my cabbage is still crunchy when the potatoes are done?
- Stir the cabbage into the center of the skillet, add an extra splash of broth, and cover the pan. Let it steam for a few more minutes until the cabbage softens to your liking.
- Can I make this recipe ahead of time?
- Yes, cook the skillet as written, let it cool, then store in an airtight container in the refrigerator for three days. Reheat in a covered skillet over medium heat with a splash of broth or water to loosen any dry spots.
- Can I add other vegetables to this skillet?
- Absolutely, thinly sliced carrots, bell peppers, or kale work nicely and cook in about the same time as the cabbage. Add firmer vegetables with the potatoes and delicate greens near the end so nothing overcooks.
Serving Suggestions
This hearty vegan sausage, cabbage, and potato skillet makes a comforting main dish for easy weeknights or casual weekend dinners.
For extra flavor, sprinkle chopped fresh parsley on top and serve with crusty bread or a simple green salad.
Leftovers taste great alongside scrambled tofu for a cozy, diner-style vegan breakfast.
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