This sausage, cabbage and potatoes recipe combines thinly sliced Savoy cabbage, juicy sausage and perfectly cooked baby potatoes. Using simple ingredients, it’s hearty and totally comforting, great for supper any day of the week.
Cabbage is one of those veggies that I feel is a little underrated, ya know? And I’m not quite sure why because it’s super hearty, tasty, pretty inexpensive and quite versatile.
For instance, you can use it to make cabbage rolls, cabbage soup and this sausage, cabbage and potatoes recipe.
Cabbage grows well here in Newfoundland. As much as I enjoying going to our local farmers market, there’s nothing more satisfying than pulling up veggies from your own garden that you’ve grown yourself.
This Savoy cabbage recipe is just the kinda stick-to-ya-ribs comfort food I tend to crave. Serve it with a big hunk of bread and you’re set for one scrumptious meal, friends!
Ingredients
- Olive oil
- Sausage: Since this recipe serves four, I like to use four sausage (one per person), which equates to about one pound of sausage. You can use more if you like.
- Vegetables: Includes potatoes, onion, garlic and cabbage.
- Broth: You could use store-bought veggie or chicken broth, whatever you prefer. Or, you could use homemade broth.
- Seasoning: Seasoning is kept quite simple with just salt, black pepper and crushed red pepper flakes (optional).
- Sauerkraut: Adds a bit of a tangy, salty and savoury flavour to the dish.
- Red wine vinegar: The acidity in the vinegar brightens everything.
How to Make This Sausage, Cabbage and Potatoes Recipe
Here is an overview of how to make this recipe for sausage, cabbage and potatoes (full details are in the recipe card below):
- Start by cooking some baby potatoes, then set those aside.
- Meanwhile, heat some olive oil in a sautĂ© pan and cook your sausage until they’re fully cooked through. Once they’re done, remove them from the pan for use later.
- Cook some diced onion until tender.
- Stir in some minced garlic (things are starting to smell awesome!).
- Next, add thinly sliced cabbage, veggie broth, salt, black pepper and crushed red pepper flakes (optional). Cover with the pan lid and cook until the cabbage is nice and tender.
- Stir in sauerkraut and red wine vinegar. Then, place your cooked potatoes and cooked sausage over top of the cabbage, cover with the pan lid and warm through for another couple of minutes.
Tips and Variations
- Potatoes: I used baby potatoes but regular potatoes will work just fine. Just cut them into bite-sized chunks.
- Sausage: You can use whatever variety of sausage you prefer: pork, beef or veggie. Just ensure that you cook them through.
- Cabbage: For this recipe, I used Savoy cabbage, but other great options are green cabbage or Napa cabbage.
- Slicing the cabbage: Remove the tough centre core in each cabbage leaf and discard. Then, slice the leaves into thin strips (they cook up quickly if they’re on the thinner side of things).
- Add more protein: As mentioned above, I used four sausage in this recipe (one sausage per person). If you’re feeling extra hungry and want more protein, you can certainly cook more sausage.
What To Serve With It
- Sauerkraut (even though there is some in the recipe, I also like to serve more on the side)
- Dijon or whole grain mustard
- Mustard pickles
- Thick slice of homemade bread (I especially love it with butter and a drizzle of molasses)
More Comfort Food Recipes
If you make this sausage, cabbage and potatoes recipe, be sure to leave a comment below!
Sausage, Cabbage and Potatoes Recipe
Ingredients
- 1 pound baby potatoes, scrubbed clean and halved (about 20 to 22 baby potatoes)
- 2 tablespoons olive oil, divided
- 4 sausage, about 1 pound (use pork sausage, beef sausage or veggie sausage, whatever you prefer)
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 12 cups thinly sliced Savoy cabbage, about 12 ounces or Âľ of a pound (one small to medium head of cabbage). See Note 1 below.
- â…“ cup vegetable broth, or chicken broth
- Âľ teaspoon salt, plus more to taste if you like
- Âľ teaspoon freshly ground black pepper, plus more to taste if you like
- pinch crushed red pepper flakes, optional
- ÂĽ cup sauerkraut, no need to drain
- 2 tablespoons red wine vinegar
Instructions
- Place your baby potatoes in a steamer basket (or boil in a pot of water) and cook until tender, about 10 minutes. Remove and set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a 12-inch sauté pan over medium heat. Add the sausage to the pan and cook them for 5 minutes. Flip the sausage and continue to cook them for another 5 minutes or until they're fully cooked through. Transfer the cooked sausage to a plate and set aside. If there is quite a bit of grease in the pan from the sausage, you can drain that if desired.Note: Use a sauté pan that comes with a lid since you'll need that for this recipe.
- Heat the remaining 1 tablespoon of olive oil in the sauté pan. Add the onion and cook, stirring often, until softened, about 5 minutes. If necessary, scrape up any brown bits with a wooden spoon that may have accumulated in the pan from when you cooked the sausage. Stir in the garlic and cook until fragrant, about 30 seconds.
- To the pan, add the sliced cabbage, vegetable broth (or chicken broth), salt, black pepper and crushed red pepper flakes (if using). Cover with the pan lid and cook, stirring occasionally, until the cabbage has wilted/softened, about 10 to 15 minutes.Note: Stir the cabbage partway through cooking just to make sure nothing is sticking.
- Once the cabbage is tender to your liking, stir in the sauerkraut and red wine vinegar. Add more salt and black pepper to taste, if you wish.
- Add the cooked potatoes and the cooked sausage back to the pan. Cover with the pan lid and heat everything through together for a couple of minutes.Note: If you prefer, before adding the sausage to the pan, you can cut them into bite-sized pieces.
- Serve and enjoy!
Notes
- Slicing the cabbage: Remove the tough centre core in each cabbage leaf and discard. Then, slice the leaves into thin strips (they cook up quickly if they’re on the thinner side of things).
- Potatoes: I used baby potatoes but regular potatoes will work just fine. Just cut them into bite-sized chunks.
- Cabbage: For this recipe, I used Savoy cabbage, but other great options are green cabbage or Napa cabbage.
- Add more protein: As mentioned above, I used four sausage in this recipe (one sausage per person). If you’re feeling extra hungry and want more protein, you can certainly add cook more sausage.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
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