Braised Cabbage with Potatoes and Smoked Sausages
This Braised Cabbage with Potatoes and Smoked Sausages is a classic Southern-style skillet dinner that’s hearty, budget-friendly, and full of comforting flavor. Sweet green cabbage is slowly braised on the stovetop in smoky bacon drippings, then simmered with savory smoked sausage and tender Yukon Gold potatoes until everything is perfectly cooked and infused with rich, homestyle goodness. It’s an easy one-pan meal made with simple ingredients, perfect for busy weeknights or laid-back Sunday suppers. This isn’t fancy food, it’s stick-to-your-ribs, just-plain-good eating the whole family will love.
Easy Braised Cabbage with Potatoes and Smoked Sausages Recipe
Oh, this right here is the kind of down-home comfort I grew up on, and it never gets old. A big pot of this braised cabbage and sausage goodness simmering away on the stove just feels like home. It’s the sort of easy dinner dish that sticks to your ribs and fills up the whole kitchen with the best kind of smells.
Serve it up alongside a hot pan of cornbread and a bowl of pinto beans and you’ve got yourself a meal that’ll make anybody happy. Or go ahead and have both, we’re not here to judge. It’s hearty, filling, and easy on the grocery bill, which makes it just as perfect for busy weeknights as it is for Sunday supper. Simple ingredients, big flavor, and plenty to go around, that’s my kind of cooking.
Key ingredients you’ll need to make Braised Cabbage with Potatoes and Smoked Sausages: (Scroll down for the full printable recipe card.)
- Cabbage – Green cabbage forms the base of the dish. Skip the Napa cabbage for this recipe.
- Sausages – Smoked sausage adds protein and turns this into a one pot meal.
- Onions – Green onions for a mild onion flavor and color.
- Bacon – Thick cut bacon gives the cabbage a smoky flavor. You could use classic
- Potatoes – Yukon gold potatoes are tender and absorb the flavor of the bacon and onions.
- Liquid – Chicken stock or chicken broth plus apple cider vinegar for an acid to balance the rich flavor.
- Olive Oil – Adds a rich flavor and balances the bacon.
- Garlic– Minced garlic complements the onion.
How to Make the BEST Braised Cabbage with Potatoes and Smoked Sausages Recipe
Cabbage is often overlooked when it comes to a great option for a main course meal. It’s inexpensive and filling, a terrific combination.
- Fry Bacon – Cook the bacon until crisp, then remove from the pan and reserve the drippings.
- Brown Kielbasa – Add the oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat to brown.
- Add Onion and Seasonings – Add chopped green onions, minced garlic, pepper flakes, seasoned salt and fennel seed.
- Add Cabbage and Potatoes – To the pan add the sausage, cubed potatoes and cabbage.
- Braising Liquid – Pour chicken stock and apple cider vinegar over the cabbage. Season with black pepper to your taste.
- Simmer – Cover and cook over medium-heat per the recipe until the potatoes are fork tender and the cabbage is cooked through, stir occasionally.
- Reduce the Cooking Liquid – Uncover, and increase the heat to medium-high, cooking until the cabbage is beginning to brown, about 10 minutes.
- Serve – Garnish with fresh parsley and crumbled bacon.
Kitchen Equipment to Make Braised Cabbage Potatoes and Sausage Recipe
- Large 12-inch skillet or dutch oven.
- Knife and cutting board.
- Measuring cups and measuring spoons.
- Garlic press and vegetable peeler.
- Slotted spoon.
Recipe Variations, Tips and Substitutions
- Onion – You can use a diced medium onion in place of green onions. Use a Vidalia onion or a yellow onion for a stronger onion flavor.
- Red Cabbage – You may enjoy adding chopped braised red cabbage to the mix. I recommend around 1 cup chopped the same size as the green cabbage.
- Bacon Drippings – You can leave out the bacon drippings and use butter, instead.
- Sausages – You can use pork sausage, turkey sausage, chicken sausage or beef sausages.
- Potatoes – You can use another variety of potatoes in this dish. Russet potatoes, red potatoes or white potatoes. Please note, they all have different starch content and therefore will cook differently. Adjust the cooking time depending on the variety you choose to use.
- Seasonings – Crushed red pepper flakes add a little heat to the skillet overall. You can adjust the amount or omit them altogether. You may also choose to serve hot sauce on the side.
- Vegetables – You may enjoy this braised cabbage with shredded carrots or sliced baby carrots in place of potatoes.
- Servings – When serving this braised cabbage with bacon the amount of servings can vary depending on the appetites of those you’re serving. As a rule of thumb, as a side dish you may yield 6 servings and as a main dish 3-4.
- Serving Ideas – Serve braised cabbage with cornbread and pinto beans for a downhome meal.
- Oven Technique – See how to make Braised Cabbage in the oven here.
Storage and Leftovers
- Leftovers – Store cooked simple Braised Cabbage with Potatoes and Smoked Sausages in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating – Reheat on the stovetop over medium heat in a non stick skillet or in single servings in the microwave.
- Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat in a skillet over medium heat.
More Cabbage Recipes to Make
- Low Carb Oven Roasted Cabbage Steaks.
- Unstuffed Cabbage Rolls take the fuss out of rolling classic cabbage rolls.
- Southern Style Cole Slaw is a must make!
- Hearty Braised Pork Chops with Cabbage and Apples.
- Turn green cabbage into this Cheesy Cabbage Casserole.
- Homemade Southern Chow Chow a delicious condiment for pinto beans, hot dogs and more.
- Simple Southern Fried Cabbage.
- Light and flavor packed Cabbage Soup.
- Pickled Cabbage from Eating Well.
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Helpful Kitchen Items:
Braised Cabbage With Potatoes And Smoked Sausages
Servings: 4 servings
Calories: 623kcal
Ingredients
- 3 slices thick cut bacon cut into 1″ pieces
- 3 Tbsp olive oil
- 12 oz fully cooked smoked turkey sausage or kielbasa sausage sliced
- 1 cup green onions thinly sliced
- 4 cloves garlic minced
- 1/2-1 tsp red pepper flakes adjust to taste
- 1 tsp seasoned salt adjust to your taste
- 1/4 tsp fennel seed
- 2 cups 1" cubed Yukon gold potatoes or red potatoes
- 1 3 lb head cabbage cored and sliced into 1" thin strips
- 2/3 cup chicken stock
- 2 Tbsp apple cider vinegar
- 2 Tbsp chopped parsley
Instructions
- In a large skillet or Dutch oven, cook the bacon until crisp over medium-high heat. Remove from the pan using a slotted spoon. Reserve 4 Tbsp drippings in pan.
- Add oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2-3 minutes until the sausage slices are beginning to brown.
- Add chopped green onions, minced garlic, red pepper flakes, seasoned salt and fennel seed. Cook for around 1-2 minutes just until fragrant.
- Top the sausage mixture with potatoes and cabbage. Pour chicken stock and cider vinegar over cabbage. Season with black pepper to your taste.
- Cover and cook over medium heat for 30 minutes or until the potatoes are fork tender and the cabbage is cooked through, stir occasionally.
- Uncover, and increase the heat to medium-high. Cook uncovered until the pan juices have evaporated and the cabbage is beginning to brown, about 10 minutes.
- Stir well, taste and adjust salt and black pepper to your taste.
- Serve with a sprinkle of parsley or cilantro and top with crumbled bacon.
Notes
- Onion – You can use a diced medium onion in place of green onions. Use a Vidalia onion or a yellow onion for a stronger onion flavor.
- Red Cabbage – You may enjoy adding chopped braised red cabbage to the mix. I recommend around 1 cup chopped the same size as the green cabbage.
- Bacon Drippings – You can leave out the bacon drippings and use butter, instead.
- Sausages – You can use pork sausage, turkey sausage, chicken sausage or beef sausages.
- Potatoes – You can use another variety of potatoes in this dish. Russet potatoes, red potatoes or white potatoes. Please note, they all have different starch content and therefore will cook differently. Adjust the cooking time depending on the variety you choose to use.
- Seasonings – Crushed red pepper flakes add a little heat to the skillet overall. You can adjust the amount or omit them altogether. You may also choose to serve hot sauce on the side.
- Vegetables – You may enjoy this braised cabbage with shredded carrots or sliced baby carrots in place of potatoes.
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 32g | Protein: 20g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1591mg | Potassium: 854mg | Fiber: 6g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Excellent! Wasn’t expecting to taste it sooo damn good!
Thanks so much!
I never leave reviews. Just made this for lunch. It’s so good. I went back for seconds!
Hi Jill, I’m so happy you loved this, thank you!
I was SURE the potatoes would become mush but I was surprised at how well they were perfectly cooked! I’d definitely make this again but I think I’ll omit the bacon. Sometimes I don’t like the smoky taste being in the entire dish.
Just completed the recipe. My husband likes it. I tasted a small amount after cooking and it tastes good. I will eat tomorrow for lunch as I drink a meal replacement shake for my dinner everyday. Thanks for the yummy recipe.😊
Do you need to cook the potatoes at all before?
No, the potatoes have ample time to cook with the cabbage.
Grew up eating this dish. A great way to introduce the kids to cabbage in a easy one pot dish.
Can this be put together and finished in the oven?
Great question, I haven’t tested it but, you can braise cabbage in the oven. If you give it a whirl, let us know how it goes.
This is so tasty. I can make enough for 1 or a bunch, I sometimes add fresh mushrooms.
My family loooved it. Thank you
Oh great, thanks so much!
I made the braised cabbage with potatoes and smoked sausage this week. It was delicious! Thank you Melissa.
Thanks so much!
Hi Melissa,
Thank you for sharing this recipe! Do you think it could be made in the Instant Pot? If yes, what would be your recommendations for it? I usually have to prepare meals the night before so every minute matters 🙂
Thank you!!
Hi Adrienn, I haven’t tested it but, I’m sure you could. If you try it let us know how it goes.
Sure, I will! 🙂
For how long would you cook it in the Instant Pot? I’m a bit confused with the cooking times (still a bit new to this 😊).
Thanks for your help!
I haven’t tested it, sorry, so I can’t say with certainty.
This dish is awesome! Lots of flavors…. The fennel seed is a must have. I crushed mine. I used one cup chopped yellow onion then topped with lots of sliced green onion.
I pinned this recipe a long time ago and forget it. I found it yesterday and made it today It is wonderful! I added some bell pepper and I used yellow onion instead of green. I added a little bit of butter at the end. The only thing I thought about was adding some parm cheese. Maybe next time! I will be making it often. Thank you so much for posting it.
I’m glad you enjoyed it, thanks so much!
do you think i could make this with peeled russet potatoes? i don’t have yukon gold or red.
Sure, no problem at all!
making this tonight – any recommendations for freezing?
I haven’t frozen particular skillet meal but, you likely could. Cool completely before packaging.
Made this because it’s a perfect “stuck inside during a pandemic” meal. No green onions, and no apple cider vinegar. I’m not going on a 2 hour grocery run for that so I used regular onion and white wine vinegar instead. I bet it would be even better if I made it as written, but it was amazing as modified too. Thanks for the awesome recipe!!
Cooking is all about improvising from time to time, and even more so now. Great job, thank you!
This is SO SO good!! Will definitely be repeating this meal. I highly recommend!!
Thanks so much!
Made this tonight. Was very good. I will make again. I think next time I may add some shrimp or chicken. Thank you for the recipe.
So happy you enjoyed, thanks!
At first wasn’t sure what this recipe Braised Cabbage w/potatoes and Sausage would be like. It looked so good that I had to try it. Well….it is simply delicious. I would highly recommend it to my family and friends. Thanks so much for sharing this recipe.
I’m so happy you enjoyed it, thank you!
Not sure if I missed it somewhere, but how many servings are in this recipe?
When serving this braised cabbage, the amount of servings can vary depending on the appetites of those you’re serving. As a rule of thumb, as a side dish you may yield 6 servings and as a main dish 3-4.
Made this
WOW. This recipe was amazing. I followed it exactly (a first for me) and it turned out so good. My entire family loved it and went back for seconds. I plan to make this again. Thank you for sharing.
That makes me happy, thank so much for taking the time to let me know.
I’ve made a variation of this for many years but I’m going to use your recipe next time. This just speaks to my Irish roots which makes me a happy girl. Thank you for sharing 🍀
We love it, hope you do, too!