One-Skillet Sausage, Cabbage, and Potatoes
Smoky sausage, tender potatoes, and lightly caramelized cabbage all come together in one skillet for a no-fuss weeknight dinner.
The smell alone will bring everyone to the kitchen before you even call them. And the best part? One pan means five minutes of cleanup, not twenty.
Why This Skillet Dinner Works
The sausage gives off its savory, smoky fat as it browns, and that fat is what flavors everything else. The cabbage softens and gets little crispy edges, while the potatoes soak up all those juices and turn velvety inside.
It hits that sweet spot between hearty and unfussy, and it tastes even better the next day, which makes weekday lunches an easy win.
Ingredients
- 1 lb smoked sausage (like kielbasa): sliced into 1/2-inch rounds
- 3 tbsp olive oil, divided: you’ll use it in stages
- 1 medium yellow onion: halved and thinly sliced
- 3 cloves garlic: minced
- 1 small green cabbage (about 1 1/2 lbs): cored and thinly sliced
- 1 lb baby potatoes: halved, or larger potatoes cut into 1-inch chunks
- 1/2 tsp caraway seeds (optional): adds that familiar deli-counter note
- 1/4 cup low-sodium chicken broth: helps the potatoes steam
- 1 tbsp apple cider vinegar: a bright finish
- Salt and black pepper: to taste
Variations / Substitutions
- Swap the sausage: andouille brings heat, chicken sausage keeps it lighter, or go fully plant-based.
- Add some spice: a pinch of red pepper flakes with the garlic gives a gentle warmth.
- Use bacon instead: cook 4 strips diced bacon first, then use the rendered fat in place of some oil.
- Skip the caraway: a pinch of fennel seeds or smoked paprika works beautifully.
- Red cabbage: adds a pop of color and a slightly sweeter flavor.
If you like skillet meals, try our Skillet Chicken Thighs with Peppers and Onions.
How to Make One-Skillet Sausage, Cabbage, and Potatoes
Step 1: Brown the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 4 to 5 minutes, turning once, until nicely browned on both sides. Transfer the sausage to a plate and set aside.
You’re looking for deep brown edges. That color means the sausage has released some of its fat into the pan, which will flavor the whole dish.
Step 2: Sauté the Onion and Garlic
Add another tablespoon of olive oil to the skillet. Toss in the sliced onion with a pinch of salt and cook for 3 to 4 minutes, stirring now and then, until it starts to soften and turn golden at the edges. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
The onion should look translucent with little brown bits around the edges. If it’s taking on color too fast, lower the heat a touch.
Step 3: Simmer the Potatoes and Cabbage
Pour the last tablespoon of olive oil into the skillet, then add the potatoes, sliced cabbage, caraway seeds (if using), and the 1/4 cup chicken broth. Season with 1/2 teaspoon salt and a few grinds of black pepper. Give everything a good stir, cover the skillet, and reduce the heat to medium. Cook for 12 to 15 minutes, stirring once halfway through, until the potatoes are fork-tender and the cabbage has wilted down.
The steam from the broth softens the cabbage and cooks the potatoes through. If the skillet looks dry before the potatoes are done, add a splash more broth.
Step 4: Toss with Vinegar and Serve
Remove the lid, return the browned sausage to the skillet, and drizzle with the 1 tablespoon apple cider vinegar. Toss everything together and cook uncovered for another 2 minutes to let the vinegar mingle and crisp up any stray edges. Taste and adjust salt and pepper.
That little hit of vinegar cuts the richness and brightens the whole dish. Serve it straight from the skillet while it’s hot.
A Few Quick Tips
- Pick a sausage with some fat: lean turkey sausage can dry out. Kielbasa, smoked bratwurst, or andouille all work well.
- Slice everything similar-size: even pieces mean the potatoes and cabbage finish at the same time.
- Don’t stir too often if you like crispy bits: letting the potatoes sit for a couple of minutes before scraping them up helps them develop a golden crust.
- No caraway handy?: a small pinch of fennel seed or a shake of smoked paprika will give a similar savory depth.
Keeping Leftovers Fresh
- Refrigerate: store in an airtight container for up to 4 days.
- Reheating: warm it up in a skillet over medium heat with a splash of chicken broth or water to loosen things up again.
What to Serve with This Skillet Meal
A simple green salad with a mustardy vinaigrette cuts through the richness nicely. A piece of warm crusty bread is great for sopping up the juices, and a spoonful of grainy mustard on the side sharpens every bite.
Frequently Asked Questions
Can I use red cabbage instead of green?
Yes, it’s a fine swap. The dish will be slightly sweeter and the color will pop.
What if I don’t have caraway seeds?
A small pinch of fennel seeds or smoked paprika will get you a similar savory warmth.
Can I make this vegetarian?
Absolutely. Use your favorite plant-based sausage and swap the chicken broth for vegetable broth.
My potatoes are still hard after 15 minutes. What should I do?
Add another splash of broth, cover, and cook for 3 to 4 more minutes. Next time, cutting them a bit smaller will help them cook faster.
One-Skillet Sausage, Cabbage, and Potatoes Recipe
Ingredients
Method
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown sausage for 4-5 minutes, turning once. Transfer to a plate.
- Add 1 tbsp olive oil, onion, and a pinch of salt. Cook 3-4 minutes until soft and golden, then add garlic and cook 30 seconds.
- Add remaining 1 tbsp oil, potatoes, cabbage, caraway seeds (if using), broth, 1/2 tsp salt, and pepper. Stir, cover, and cook on medium for 12-15 minutes until potatoes are tender, stirring once.
- Return sausage to the skillet, drizzle with vinegar, and toss. Cook uncovered 2 minutes. Adjust seasoning and serve hot.
