One Pot Sausage, Cabbage & Potato Dinner

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Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

You may serve this satisfying, all-in-one meal with some crusty bread for mopping up the flavorful juices – or simply enjoy them with a spoon!

 

 

 

Simple yet sublime:

Smoky sausage, creamy potatoes, sweet cabbage and colorful carrots are simmered in a simply seasoned broth for a one-pot meal that is deliciously easy and wholesomely satisfying. This meal always strikes me as so much more than the sum of its very basic parts.

Leading into St. Patrick’s Day, I think of this meal as a lighter, vegetable-rich twist on bangers and mash, although my family is happy to dig into any time of year!

By the time the cabbage is added, your pot will be brimming with an assortment of hearty yet nutritious vegetables. The seared slices of sausage add just the right amount of meaty decadence and infuse the broth with extra flavor, making this meal a family-friendly winner.

There are several ways to customize the recipe, which I’ve mentioned in the recipe notes along with some helpful hints.

One such way is by varying the use of sausage. My original recipe called for kielbasa, although these days I typically opt for half kielbasa and half Italian chicken or turkey sausage for a slightly healthier profile with no loss of flavor.

I haven’t tried one of the many vegan sausage alternatives that are becoming increasingly popular, but it would be worth trying. In that case, I’d replace the chicken broth with vegetable broth and use vegan butter or a good olive oil for the finishing touch.

(On the vegan butter subject for those who use it: Earth Balance tends to be the most well-known brand, but I recently tested Miyoko’s vegan butter and thought it was excellent-even in baked goods and icing. Miyoko’s is cashew and coconut oil-based, soy-free, and has an admirable ingredient list.)

Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

But back to the recipe…which happens to make a generous amount. Everyone in my house relishes the leftovers for another dinner and maybe lunch if someone gets lucky. The recipe could easily be halved if you prefer a smaller batch-but because it can easily be packaged and travels and reheats well, you could consider making the full batch and sharing with a friend.

Along those lines, so many of us struggle to find the “perfect” meal to take to a sick friend, family member or new parent. This recipe offers welcome balance to the pasta dishes we often lean on, and when paired with a French baguette and perhaps something simple as applesauce, makes a well-rounded meal that I venture to say would be much appreciated.

Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

Briefly sautéing the sausage and vegetables before the broth is poured in adds caramelized flavor and starts the softening process.

Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

My pot is always quite full after I add the cabbage-and this time the head I used was slightly larger than I recommend in the recipe, making it more challenging to stir in! But the cabbage will soften and take up less space as it simmers in the flavorful broth.

Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

Also, though I usually serve this dish with some sort of crusty bread to soak up the flavorful juices, those juices are equally delicious by the spoonful, no bread needed. I happened to make this meal shortly after Thanksgiving last year, when I had some leftover Slow Cooker Stuffing on hand. I placed a scoop to the side of each bowl but on top of the stew, so it soaked up a little of the broth without getting saturated, and everyone adored the combination.

One Pot Sausage, Cabbage & Potato Dinner
Yield: 6-8 servings
You may serve this satisfying, all-in-one meal with some crusty bread for mopping up the flavorful juices – or simply enjoy them with a spoon!
Ingredients
  • 2 tablespoons (30ml) olive oil
  • 24 ounces (1½ pounds) fully cooked smoked sausage, sliced into ½- to 1-inch pieces*
  • 1 cup (150g) chopped red onion
  • 24 ounces (1½ pounds) baby red or baby Yukon Gold potatoes, halved**
  • 3 medium-large carrots, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt and ½ teaspoon fresh black pepper
  • ½ teaspoon paprika (I often use a scant ½ teaspoon of smoked paprika)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium head (~2 pounds) green cabbage, cored and chopped
  • 2 tablespoons (28g) butter, cut into thin pats
Instructions

Add the olive oil to a large Dutch oven or heavy-bottomed soup pot with a tight-fitting lid, and place over medium heat. Add the sausage and onion and cook for 5 minutes, stirring occasionally, or until the sausage is lightly browned and the onion is tender. Add the potatoes, carrots, garlic, salt, pepper and paprika, and cook for another 2-3 minutes, stirring regularly. Add the broth, bring to a boil, and then cover, reduce heat, and simmer on low for 20 minutes or until the vegetables are just barely tender when pierced with the tip of a sharp knife.

Add the cabbage and stir to incorporate (the pot will be full, but the cabbage will cook down), cover again and cook for another 10 minutes, or until the vegetables are perfectly fork tender. Remove from the heat, stir in the butter and cover for 1-2 minutes to melt. Give the pot one more stir, and then ladle into bowls and enjoy.

 

Notes

*For a little extra health appeal, I often use one 12-ounce package of Italian chicken sausage and 12 ounces of traditional pork kielbasa. Feel free to use all of one or a mix.
**Grocery stores frequently sell 24-ounce bags of baby potatoes, often a mix of red and gold.

A few more things:
If I have parsley on hand, I add a sprinkle to the finished dish for an extra hint of fresh flavor and color.
Instead of or in addition to the paprika, you may add ½ teaspoon of dried Italian seasoning.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

Smoky sausage, creamy potatoes, sweet cabbage and carrots are simmered in a simply seasoned broth for a one-pot meal that’s deliciously easy and wholesomely satisfying.

I return to this all-in-one meal again and again, and it’s always a hit. My family recipe is very similar to that of Valerie Brunmeier, who included her time-tested recipe in her recent cookbook, The Foolproof Family Slow Cooker and Other One-Pot Solutions. The collection of tried-and-true recipes would make an ideal gift for someone who cooks for a family and may enjoy some fresh weeknight inspiration.

 

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Comments

  1. Gail

    Hi Ann, Just came back from grocery shopping and saw today’s post. I had picked up a head of cabbage. Giant has it on sale this week for .49 cents a pound. I was going to make your unstuffed cabbage rolls, but this looks good also. I think I will make your homemade sausage patties to go with this

    I had also had picked up Valerie’s cookbook that you mentioned a few weeks ago after trying both of the recipes you featured from her book. I marked many recipes to make from her cookbook. So far all the ones I tried are excellent.

    Reply
    1. Ann Post author

      Hi Gail, So many good ways to enjoy cabbage – and how nice to find it on sale! I think you will really enjoy the new recipe, and the homemade sausage, too. Also delighted you sought out Valerie’s book and have been pleased!

      Reply
  2. Virginia Nash

    Oh my gosh, I make cabbage soup often & we love it, however, just a few of your tweaks made it double delish.

    Reply
  3. LAURA

    Since cabbage is not my usual go to vegetable, I was initially a little hesitant to make this one pot dinner, but now I am so glad I did! As you suggested, cooking the vegetables for 2-3 minutes before adding the broth helped to caramelize all the flavors. I used some turkey breakfast sausage instead of the smoked sausage, and it still had plenty of flavor. I used paprika, and I added lots of chopped fresh parsley. As you instructed, adding the cabbage after the other vegetables were almost done helped to keep it from getting mushy. What an easy meal and a lovely combination of flavors. Will make this one again!

    Reply
    1. Ann Post author

      Laura, I’m delighted you went out on a limb and tried this, even though you were a bit hesitant - and that it’s a keeper! Thank you for taking the time to provide such thoughtful feedback. It’s always appreciated!

      Reply
  4. Jean Husson

    I made a variation of this tonight and love it. Look forward to how much better it will taste tomorrow. I substituted two leeks for the onion since they were starting to look a little sad in the fridge. Cut the meat in half (I am cutting back a lot) and amped up the vegetables and garlic. Used homemade stock. Great combination for my rotation. Thanks for the post.

    Reply
    1. Ann Post author

      Jean, All your adjustments sound perfect and I appreciate your taking the time to mention them – and I’m delighted this will be added to the rotation!

      Reply