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Braised Cabbage With Potatoes And Smoked Sausages

Braised Cabbage With Potatoes And Smoked Sausages

Course Side Dish
Cuisine American
Keyword baised-cabbage-with-potatoes-and-smoked-sausages
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Melissa Sperka


  • 3 slices thick cut bacon cut into 1" pieces
  • 3 Tbsp olive oil
  • 12 oz fully cooked smoked turkey or kielbasa sausage sliced
  • 1 cup green onions thinly sliced
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 tsp seasoned salt [more or less to your taste]
  • ¼ tsp fennel seed
  • 2 cups 1" cubed Yukon gold/red potatoes
  • 1 3 lb head cabbage cut into 1" pieces
  • cup chicken stock
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp chopped parsley or cilantro


  • In a large skillet or Dutch oven, cook the bacon until crisp, then 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, pepper flakes, seasoned salt and fennel seed. Cook for around 1-2 minutes just until fragrant.
  • Top 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.