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!


  • 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


  1. 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.



*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.

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