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.)
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.
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
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
**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.
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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