Cheap & Cozy Cabbage and Sausage Skillet
A budget-friendly one-pan dinner with smoky sausage, tender cabbage, and potatoes all cooked together in a savory, lightly tangy sauce. It’s hearty, flexible, and built for meal prep—make a big batch and you’ve got lunches for days.
This is the kind of no-fuss skillet dinner that turns a few inexpensive staples into something genuinely comforting. Cabbage stretches the meal, sausage brings big flavor, and potatoes make it extra filling. It scales up easily, and leftovers reheat like a dream for quick weeknight wins.
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Servings
4
Ingredients
Skillet
- •1 Tbsp cooking oil (vegetable, canola, or olive oil)
- •14 oz smoked sausage (kielbasa or andouille), sliced into 1/4-inch rounds
- •1 yellow onion, sliced
- •2 cloves garlic, minced
- •1 lb potatoes (russet or Yukon gold), diced into 1/2-inch cubes
- •1/2 cup chicken broth (or water + 1/2 tsp bouillon)
- •1 Tbsp Dijon mustard (optional but recommended)
- •1 Tbsp apple cider vinegar (or white vinegar)
- •1 tsp smoked paprika
- •1/2 tsp dried thyme (or Italian seasoning)
- •1/4 tsp black pepper
- •Pinch of red pepper flakes (optional)
- •6 cups chopped green cabbage (about 1/2 medium head)
- •Salt, to taste (start with 1/4 tsp and adjust at the end)
To Finish (Optional)
- •2 Tbsp chopped parsley (optional)
- •Sour cream or plain yogurt for serving (optional)
Instructions
- 1
Heat the oil in a large skillet (12-inch works best) over medium-high heat. Add the sliced sausage and cook for 3–5 minutes, stirring occasionally, until browned on the edges.
- 2
Add the sliced onion and cook for 2–3 minutes, or until starting to soften. Stir in the garlic and cook for 30 seconds.
- 3
Add the diced potatoes, chicken broth, Dijon mustard, vinegar, smoked paprika, thyme, black pepper, and red pepper flakes (if using). Stir well to coat the potatoes and scrape up any browned bits from the bottom of the skillet.
- 4
Cover the skillet, reduce heat to medium, and cook for 10 minutes, stirring once halfway through. The potatoes should be partially tender and the liquid mostly reduced.
- 5
Add the chopped cabbage and 1/4 tsp salt. Stir (it will look like too much at first), then cover and cook for 8–10 minutes, stirring every few minutes, until the cabbage is wilted and tender and the potatoes are fully cooked.
- 6
Taste and adjust salt and vinegar as needed. If you want more browning, cook uncovered for 2–3 minutes, stirring occasionally, to let excess moisture cook off.
- 7
Serve hot as-is, or finish with parsley and a spoonful of sour cream/yogurt.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.