Rustic Cabbage, Potatoes & Sausage Skillet Recipe

This rustic cabbage, potatoes, and sausage skillet is one of those humble meals that quietly becomes a regular in your kitchen. I started making it on nights when I wanted something filling and comforting without pulling out multiple pots or following a complicated recipe.

The beauty of this dish is how simple ingredients turn into something deeply satisfying when cooked the right way. I’ve burned the potatoes before, under-seasoned the cabbage once or twice, and learned that timing really matters here. After enough tweaks, this version hits that perfect balance of crispy potatoes, tender cabbage, and savory sausage in every bite.

It’s hearty, budget-friendly, and the kind of food that feels like home.

Why You’ll Love This Skillet Recipe

• One-pan meal with minimal cleanup
• Hearty and filling without being heavy
• Simple, affordable ingredients
• Easy to customize with spices and vegetables
• Naturally gluten-free and pork-free

Ingredients

For the Skillet

• 12 oz beef or chicken sausage, sliced (pork-free)
• 1 small head of green cabbage, chopped into bite-sized pieces
• 1½ pounds potatoes, sliced into ½-inch pieces
• 2 tablespoons olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme or oregano
• ¼ teaspoon red chili flakes (optional)
• ¼ cup chicken or vegetable broth

Optional Add-Ins

• 1 bell pepper, sliced
• 1 teaspoon mustard or Dijon
• Fresh parsley for garnish

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: About 50 minutes
• Servings: 4

Choosing the Right Sausage

Since pork is not an option here, beef or chicken sausage works beautifully. Look for fully cooked sausage with good seasoning, such as garlic herb, smoked beef sausage, or spicy chicken sausage. The sausage adds depth and saltiness, so choose one with flavors you enjoy.

Instructions

Step 1: Brown the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the sliced sausage and cook for 4–5 minutes until nicely browned on both sides. Remove the sausage from the skillet and set it aside. This step builds flavor and keeps the sausage from overcooking later.

Step 2: Cook the Potatoes

Add the remaining olive oil to the same skillet.

Add the potatoes in an even layer. Sprinkle with a pinch of salt and pepper. Cook for 10–12 minutes, stirring occasionally, until the potatoes begin to soften and develop golden edges.

Be patient here. Rushing this step is how I ended up with potatoes that were cooked but not flavorful.

Step 3: Add Onion and Garlic

Stir in the sliced onion and cook for 2–3 minutes until softened.

Add the garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic too much.

Step 4: Add the Cabbage

Add the chopped cabbage to the skillet. It will look like a lot at first, but it cooks down quickly.

Season with salt, black pepper, smoked paprika, thyme, and chili flakes if using.

Stir well to coat everything evenly with seasoning.

Step 5: Steam and Soften

Pour in the broth and cover the skillet with a lid.

Reduce the heat to medium-low and cook for 8–10 minutes, stirring once or twice, until the cabbage is tender and the potatoes are fully cooked.

Step 6: Finish with Sausage

Return the sausage to the skillet.

Stir everything together and cook uncovered for another 5 minutes, allowing excess moisture to evaporate and flavors to concentrate.

Taste and adjust seasoning as needed.

Step 7: Serve

Remove from heat and garnish with fresh parsley if desired. Serve hot straight from the skillet.

Tips I’ve Learned the Hard Way

• Cut potatoes evenly so they cook at the same rate
• Don’t overcrowd the skillet, or the potatoes won’t brown
• Season in layers for better flavor
• Let the cabbage soften gently instead of frying it aggressively
• Use broth instead of water for a deeper taste

Flavor Variations

Spicy Skillet

Use spicy beef or chicken sausage and add extra chili flakes or cayenne.

Garlic Butter Version

Finish with a tablespoon of butter and extra garlic for richness.

Herb-Forward

Add fresh thyme or rosemary near the end of cooking.

Extra Veggie

Add carrots or bell peppers along with the onions for more color and sweetness.

What to Serve with This Dish

This skillet is filling enough on its own, but it pairs well with simple sides.

• Crusty bread or flatbread
• Simple cucumber or tomato salad
• Yogurt-based garlic sauce
• Steamed green beans

Storage and Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat or in the microwave. Add a splash of broth if it looks dry.

FAQs

Can I make this recipe ahead of time?

Yes, it reheats very well and actually tastes better the next day.

What potatoes work best?

Yukon gold or red potatoes hold their shape best, but russets also work if cut slightly thicker.

Can I make this without sausage?

Yes, you can skip the sausage and add chickpeas or mushrooms for a vegetarian version.

Is this recipe halal-friendly?

Yes, as long as you use beef or chicken sausage with halal ingredients.

Can I use purple or savoy cabbage?

Absolutely. Both work well and add a slightly different texture and color.

How do I keep the cabbage from getting mushy?

Don’t overcook it and keep the heat at medium-low once it’s added.

This rustic cabbage, potatoes, and sausage skillet is the kind of meal that doesn’t try to impress with fancy techniques, yet always delivers. It’s comforting, reliable, and full of flavor, making it perfect for busy nights when you want real food that feels satisfying and familiar. Once you make it a couple of times, it becomes one of those recipes you can cook almost by heart.