Smoked Sausage Cabbage Potatoes: A Delicious One-Pot Recipe

Smoked sausage cabbage potatoes: a hearty, one-pot wonder that’s about to become your new weeknight staple! Imagine tender chunks of smoked sausage mingling with sweet, caramelized cabbage and creamy potatoes, all infused with smoky, savory flavors. This isn’t just a meal; it’s a comforting hug in a bowl, perfect for chilly evenings or when you simply crave something satisfying and easy to make.

This humble dish has roots in various culinary traditions, particularly Eastern European and Southern American cuisines, where resourcefulness and flavorful ingredients reign supreme. Cabbage, potatoes, and sausage were often staples, readily available and easily combined to create nourishing and delicious meals for families. It’s a testament to how simple ingredients, when prepared with care, can create something truly special.

What makes smoked sausage cabbage potatoes so irresistible? It’s the symphony of textures and tastes. The slight sweetness of the cabbage beautifully complements the smoky richness of the sausage, while the potatoes provide a creamy, comforting base. Plus, it’s incredibly convenient! Everything cooks together in one pot, minimizing cleanup and maximizing flavor. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. So, grab your ingredients, and let’s get cooking!

Ingredients:

• 1 pound smoked sausage, sliced into 1/2-inch thick rounds
• 1 medium head of cabbage, cored and shredded
• 2 pounds Yukon Gold potatoes, peeled and cubed into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons apple cider vinegar (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Preparing the Ingredients:

1. First, let’s get all our vegetables prepped. Wash and peel your potatoes. I prefer Yukon Golds because they hold their shape well during cooking and have a creamy texture, but Russets will also work if that’s what you have on hand. Cut them into roughly 1-inch cubes. Try to keep the pieces relatively uniform in size so they cook evenly.
2. Next, tackle the onion. Peel it and chop it into a medium dice. Don’t worry about being too precise here; it’s going to cook down quite a bit.
3. Mince the garlic. Fresh garlic is always best for flavor, but if you’re in a pinch, you can use about 1 teaspoon of garlic powder instead. However, I highly recommend using fresh!
4. Now for the cabbage. Remove any outer leaves that look wilted or damaged. Cut the cabbage in half through the core, then cut each half into quarters. Remove the core from each quarter. Shred the cabbage using a sharp knife or a mandoline slicer. If you’re using a knife, aim for shreds that are about 1/4-inch thick.
5. Finally, slice the smoked sausage into 1/2-inch thick rounds. I like to use a fully cooked smoked sausage, like kielbasa or andouille, but any type of smoked sausage will work. If you’re using andouille, be aware that it can add a significant amount of heat to the dish.

Sautéing and Simmering:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure your pot is large enough to hold all the ingredients comfortably. A 6-quart Dutch oven works perfectly.
2. Add the sliced smoked sausage to the pot and cook, stirring occasionally, until it’s browned on both sides. This usually takes about 5-7 minutes. Browning the sausage adds a lot of flavor to the dish, so don’t skip this step!
3. Remove the sausage from the pot and set it aside. Leave the rendered fat in the pot – this is where a lot of the flavor is!
4. Add the chopped onion to the pot and cook, stirring occasionally, until it’s softened and translucent. This should take about 5-7 minutes. If the onion starts to brown too quickly, reduce the heat slightly.
5. Add the minced garlic to the pot and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Add the shredded cabbage to the pot and cook, stirring occasionally, until it starts to wilt and soften. This will take about 5-7 minutes. The cabbage will release some of its moisture as it cooks.
7. Add the cubed potatoes, chicken broth, smoked paprika, dried thyme, and red pepper flakes (if using) to the pot. Stir well to combine all the ingredients.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes are tender. Check the potatoes with a fork to see if they’re done. They should be easily pierced.
9. Return the browned smoked sausage to the pot. Stir gently to combine.
10. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
11. Taste and season with salt and freshly ground black pepper to taste. Remember that the smoked sausage is already salty, so you may not need to add much salt.
12. If desired, stir in the apple cider vinegar for a touch of brightness. This is optional, but I find that it really balances out the richness of the dish.

Serving:

1. Ladle the smoked sausage, cabbage, and potatoes into bowls.
2. Garnish with fresh chopped parsley.
3. Serve hot and enjoy! This dish is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Spice it up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the pot along with the red pepper flakes.
• Add other vegetables: Feel free to add other vegetables to this dish, such as carrots, celery, or bell peppers. Add them along with the onion.
• Use different types of sausage: You can use any type of smoked sausage you like, such as kielbasa, andouille, or even chorizo.
• Make it vegetarian: To make this dish vegetarian, omit the smoked sausage and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give it a smoky flavor. Consider adding some smoked tofu for a protein boost.
• Slow Cooker Version: This recipe can easily be adapted for the slow cooker. Simply combine all the ingredients in a slow cooker, except for the apple cider vinegar and parsley. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Stir in the apple cider vinegar before serving and garnish with parsley.
• Instant Pot Version: For a quicker meal, use an Instant Pot. Add all ingredients except the apple cider vinegar and parsley to the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the apple cider vinegar and garnish with parsley before serving.
• Make it creamy: For a creamier dish, stir in a dollop of sour cream or Greek yogurt before serving.
• Add some greens: Stir in some chopped kale or spinach during the last few minutes of cooking for added nutrients.
• Serve with bread: This dish is delicious served with a crusty loaf of bread for soaking up the flavorful broth.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions:

This dish can also be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

Well, there you have it! This smoked sausage, cabbage, and potatoes recipe is truly a must-try for so many reasons. First and foremost, it’s incredibly easy to make. We’re talking minimal prep time and a one-pot wonder, which means fewer dishes to wash – always a win in my book! But ease isn’t the only thing this dish has going for it. The combination of smoky sausage, tender cabbage, and perfectly cooked potatoes creates a flavor explosion that’s both comforting and satisfying. The smoky richness of the sausage infuses the entire dish, while the cabbage adds a touch of sweetness and the potatoes provide a hearty base. It’s a complete meal in itself, packed with flavor and nutrients.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different types of smoked sausage. Kielbasa is a classic choice, but andouille sausage will add a spicy kick, and even a chicken or turkey sausage will work beautifully for a lighter option. You can also customize the vegetables to your liking. Add some carrots, onions, or bell peppers for extra flavor and color. A sprinkle of red pepper flakes will add a touch of heat, or a dollop of sour cream or Greek yogurt will add a creamy tang.

For serving suggestions, this dish is fantastic on its own, but it also pairs well with a side of crusty bread for soaking up all those delicious juices. A simple green salad would also be a refreshing complement. And if you’re feeling adventurous, try topping it with a fried egg for an extra layer of richness.

Variations are endless! If you’re watching your carb intake, you can substitute cauliflower florets for some of the potatoes. Or, if you’re a fan of spice, add a pinch of cayenne pepper or a dash of hot sauce. You could even throw in some chopped apples for a sweet and savory twist. The possibilities are truly endless, so don’t be afraid to get creative and make it your own.

I truly believe that this smoked sausage, cabbage, and potatoes recipe will become a staple in your kitchen. It’s the perfect weeknight meal, a crowd-pleasing dish for potlucks, or a comforting treat on a chilly evening. It’s simple, flavorful, and endlessly adaptable.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to hear from you! Don’t forget to rate the recipe after you’ve tried it!

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