Description
This hearty and flavorful dish combines tender cabbage, starchy potatoes, and smoky sausage in a comforting one-pot meal. With a blend of savory spices and a rich chicken broth base, it’s a perfect dish for a satisfying family dinner that is easy to prepare and packed with delicious, warming flavors.
Ingredients
Scale
Sausage
- 1 lb smoked sausage, sliced into 1/2-inch rounds
Vegetables
- 1 medium head of cabbage, chopped
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- 2 tbsp olive oil
- 4 cups chicken broth
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook for 4-5 minutes, or until browned on both sides. Remove the sausage and set it aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Seasonings: Add the diced potatoes, chopped cabbage, smoked paprika, thyme, salt, and pepper to the pot. Stir well to combine.
- Add Broth and Simmer: Pour in the chicken broth, ensuring the vegetables and sausage are covered. Bring to a boil, then reduce the heat to low and cover the pot.
- Cook Until Tender: Simmer for 20-25 minutes, or until the potatoes are tender and the cabbage has softened. Stir occasionally to ensure even cooking.
- Reintroduce Sausage: Once the potatoes and cabbage are cooked, return the smoked sausage to the pot and stir to combine. Simmer for another 5 minutes to heat the sausage through.
- Serve: Serve the dish hot, garnished with fresh parsley if desired.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.
- You can substitute smoked sausage with kielbasa or andouille sausage for different flavor profiles.
- Use low-sodium chicken broth to control the saltiness of the dish.
- This recipe is easy to double for larger gatherings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.