Skillet Smoked Sausage and Cabbage
This one pot wonder consists of a buttery blend of fried cabbage, smoked sausage, carrots, potatoes and onions. Skillet Smoked Sausage and Cabbage is a quick meal that your entire family will enjoy.
- 1/2 cup butter
- 1 small onion, diced
- 1 cup carrots, diced
- 3 cups potato, diced
- 4 cups cabbage, shredded or diced
- 14 ounces smoked sausage or kielbasa
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 14.5 ounces low sodium chicken broth or water
Dice onions, carrots, cabbage, potatoes and smoked sausage.
In a large skillet, heat butter over medium heat until sizzling (be sure not to turn your back and burn the butter). Add all the veggies and smoked sausage.
Cook, stirring occasionally until the vegetables are partially cooked and start to get a nice brown color, approximately 10 minutes.
Add salt, pepper, seasoned salt and chicken broth.
Cover with a lid, and simmer for approximately 10 more minutes or until the vegetables are fork tender. If you want less liquid in your cabbage pot, you can simmer with the lid removed.
Serve with crusty bread.
- The amounts of vegetables are fairly flexible. For example, if you have more cabbage and less carrots, it's not a big deal. Don't like potatoes? Add extra cabbage instead. You get the picture.
- I actually made this before church on Saturday afternoon. Then I turned off the burner and covered with a lid. When I get home about an hour later, I heated it back up. It was perfect!
- We love cabbage recipes at These Old CookBooks. Try Cheesy Cabbage Casserole, Sweet and Sour Coleslaw, Low Calorie Cabbage Soup, and Instant Pot Boiled Kielbasa Dinner.
- Be sure to watch your butter in the first step. If you have the burner turned up too high, your butter could burn and start to form brown chunks. Yuck!
- This recipe is easy to customize. For one, you could swap out chunks of leftover ham for the smoked sausage. Or, you could also swap out the chicken broth for vegetable broth or even water.
- If you do use some type of broth; be sure to use low sodium. This allows you to control the salt content. Vegetables require quite a bit of salt. Taste at the end and season appropriately.
Calories: 452kcal | Carbohydrates: 26g | Protein: 13g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 1134mg | Potassium: 791mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4082IU | Vitamin C: 40mg | Calcium: 53mg | Iron: 2mg