One Pot Cabbage, Potatoes, and Sausage
Enjoy an easy and delicious dinner with this One Pot Cabbage, Potatoes, and Sausage—it’s simple, healthy, and bursting with fantastic flavors!
Servings: 6 servings
Cost: $13.98
Equipment
Ingredients
- 2 tablespoons olive oil optional
- 1 pound smoked sausage coined
- 5 slices center-cut bacon
- 1 shallot diced
- 2 cloves garlic minced
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups chicken stock divided, see note 1
- 1 medium green cabbage chopped
- 1-3/4 cups halved baby carrots
- 1-1/2 pounds baby red potatoes quartered
- 1/4 cup finely chopped flat-leaf parsley finely chopped
Optional Dijonnaise
- 1/3 cup whole grain Dijon-style mustard
- 3 tablespoons mayo
- 1 tablespoon lemon juice
Instructions
- Start by cutting sausage into coins and placing them in a large heavy-bottomed pot. If using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium-high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper-towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble or coarsely chop it.
- In a small bowl, toss together dried basil, dried oregano, garlic powder, onion powder, thyme, red pepper flakes, salt, and pepper.
- Place the pot over medium heat and add the shallot. Cook for 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in half the seasoning mix. Add in 1/2 cup stock. Scrape any browned bits from the bottom of the pot and add in chopped cabbage and remaining 1 cup stock. Stir and cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8–10 minutes. At this point, the cabbage should be pretty tender.
- Remove the lid and directly on top of the cabbage, add the quartered red potatoes and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot, still on medium-high heat, and let cook for 18–23 minutes or until potatoes are fork tender. Check occasionally, and if all the liquid has evaporated, add up to 1/2 cup additional stock.
- Once potatoes and carrots are fork tender and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste. Add crumbled bacon and fresh parsley to individual plates.
- If desired, serve with Dijonnaise. To make the Dijonnaise, whisk all the ingredients together and season with salt and pepper to taste. Serve on the side.
Notes
Note 1: You may need up to 1/2 cup additional stock.
Storage: Store in the fridge for up to 4 days in an airtight container or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Add a splash of water or chicken stock to prevent it from drying out.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 33.7g | Protein: 18.3g | Fat: 28.2g | Cholesterol: 57.3mg | Sodium: 947.1mg | Fiber: 5.6g | Sugar: 9.6g