One-Pan Stovetop Cabbage, Sausage & Potatoes

Why You’ll Love This Recipe

This is the kind of recipe that earns a permanent spot in your dinner rotation. It’s made with simple, affordable ingredients that are easy to find, and it’s a great way to stretch a single package of sausage and a partial head of cabbage into a filling meal.

Everything cooks in one pan on the stovetop, which means less cleanup and no oven time. It’s also very flexible — you can adjust the vegetables, seasoning, and portions based on what you have without worrying about ruining the dish.

This recipe is hearty and satisfying without being complicated, making it perfect for busy weeknights, cooler weather, or anytime you want a comforting meal that doesn’t require a lot of effort or planning.

How to Make One-Pan Stovetop Cabbage, Sausage & Potatoes – Overview

You can find the full recipe details, including ingredient amounts and step-by-step instructions, in the recipe card at the bottom of this post. But first, here’s a quick overview of how to make One-Pan Stovetop Cabbage, Sausage & Potatoes.

This recipe is made entirely on the stovetop using one pan, making it perfect for an easy, low-effort dinner. I made this on a stovetop griddle/flat-top grill plate that spans two burners, but a large skillet or wide frying pan works just as well.

The sausage is cooked first to develop flavor and get some nice browning. Potatoes, carrots, and onion are added next and cooked until they begin to soften. Seasonings and chopped cabbage are stirred in, and the pan is briefly covered to allow the vegetables to steam and become tender.

To finish, the pan is uncovered so everything can brown and caramelize, adding extra flavor. A small splash of vinegar at the end brightens the dish and balances the richness of the sausage and vegetables.

Recipe Variations & Substitutions

This is a very forgiving recipe, so feel free to adjust it based on what you have on hand or your personal preferences.

• Cooking Fat: The butter and olive oil combination adds richness, but you can use all olive oil if preferred.
• Sausage: Smoked sausage or kielbasa work best, but you can also use turkey sausage or chicken sausage. Just keep in mind that leaner sausages may brown faster and have less rendered fat.
• Potatoes: Any variety works well here. Yukon Gold and red potatoes hold their shape nicely, while russet potatoes will be softer and more rustic.
• Vegetables: Carrots and onion add great flavor, but you can easily add or swap in bell peppers, mushrooms, or even a handful of green beans. The amounts are flexible.
• Cabbage: Green cabbage is classic, but savoy cabbage works just as well. If using red cabbage, expect a slightly different color and a touch more sweetness.
• Seasonings: Smoked paprika adds depth, but regular paprika works if that’s what you have. You can also add a pinch of red pepper flakes for a little heat.
• Cooking Fat: The butter and olive oil combination adds richness, but you can use all olive oil if preferred.

Frequently Asked Questions

Can I make this recipe in a skillet instead of a griddle?
Yes! While I made this recipe on a stovetop griddle/flat-top grill plate that spans two burners, a large skillet or wide frying pan works just as well. Just make sure the pan is large enough to allow everything to brown properly.

Do I need to cover the pan while cooking?
Yes, covering the pan for part of the cooking time helps steam the vegetables and soften the potatoes. The pan is uncovered later so excess moisture can cook off and the flavors can concentrate.

Why is browning the sausage and vegetables important?
Most of the browning and caramelization happens at the beginning of the cooking process when the sausage and vegetables first hit the hot pan. This step builds the base flavor for the entire dish, so it’s important not to rush or skip it.