Hey folks!
Looking for a cozy, comforting meal? I’ve got a great recipe you need to try!
Today, I’m sharing my favorite dish: cabbage, potatoes, and sausage.
It’s hearty, satisfying, and packed with flavor.
Plus, it’s so easy to whip up!
Perfect for a weeknight dinner.
Let’s dive in!
Ingredient Substitutions
Chicken sausage can be replaced with plant-based sausage for a vegetarian option, maintaining protein content and similar texture. Adjust cooking time as needed, as plant-based sausages often cook faster. Yukon gold potatoes can be substituted with sweet potatoes or cauliflower for a lower-carb alternative. Sweet potatoes offer additional nutrients, while cauliflower reduces overall carbohydrates. Adjust cooking time slightly, as these alternatives may cook faster than Yukon golds. Cabbage can be swapped with kale or collard greens for a different flavor profile and added nutritional benefits. These leafy greens cook faster than cabbage, so add them later in the cooking process to prevent overcooking. Reduce the amount slightly, as kale and collards are more nutrient-dense than cabbage.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
For the main dish:
- 1 lb Yukon gold potatoes (cut into 1-inch pieces)
- 2 tbsp olive oil (or avocado oil)
- 1 lb cooked chicken sausage (sliced into 1/2-inch rounds)
- 1 small onion (finely chopped)
- 3/4 tsp kosher salt
- 1/2 medium cabbage (shredded)
- 1/4 tsp black pepper (freshly ground, for best flavor)
For the sauce:
- 1 tbsp whole grain mustard (I like Maille Old Style)
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 1 tsp honey
- 1 cup vegetable stock (or chicken stock)
For the garnish:
- 1/4 cup fresh parsley (chopped, for a fresh finish)
Step 1: Cook the Sausage
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add sausage pieces and cook until they’re golden brown on both sides, about 5 minutes.
Once done, transfer the sausage to a plate and set aside.
Step 2: Sauté the Potatoes and Onions
Add the remaining tablespoon of oil to the skillet.
Add the potatoes and onions, then lower the heat to medium.
Cook, stirring every few minutes, until the potatoes are golden brown, about 10 minutes.
If the onions start to brown too quickly, reduce the heat further and continue cooking.
Step 3: Wilt the Cabbage
Add the cabbage to the skillet along with salt and pepper.
Cook, stirring frequently, until the cabbage wilts, which should take about 5 minutes.
Step 4: Prepare the Sauce
In a small bowl or liquid measuring cup, mix together the broth, mustard, vinegar, and honey, if you’re using it.
Set this sauce mixture aside for later.
Step 5: Combine and Simmer
Return the cooked sausage to the skillet with the potatoes and cabbage.
Pour the prepared sauce into the skillet and stir to combine.
Cover the skillet and let it simmer until the potatoes are tender.
Remove the lid and allow the mixture to cook until most of the liquid has evaporated, about 10-12 minutes in total.
Step 6: Final Seasoning and Serve
Taste the dish and add additional salt and pepper if needed.
Sprinkle with freshly chopped parsley before serving.
Enjoy your meal immediately and store any leftovers in the refrigerator.
They are best consumed within two days.
