Sausage and Cabbage

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Sausage and Cabbage One Dish Meal


Sausage and Cabbage


SERVES 2 generously


  • 1 link sausage (I used Andouille but beef or Italian sausage works)
  • 1 large red potato
  • 1 head green cabbage
  • 2 tablespoon olive oil
  • ½ can Rotel or other diced tomatoes
  • ½ can chicken broth
  • optional:
  • whole kernel corn
  • small ears corn on the cob
  • green peas or lima beans
  • small carrots



Slice sausage into ¼ inch pieces. Wash and slice potato in half lengthwise then cut into ¼ inch slices. Chop cabbage into chunks.

Spray large skillet with oil and heat over medium heat. Add olive oil to skillet. When hot, add sausage then potatoes and lightly brown all, gently stirring frequently (you don’t want the potatoes to break apart). Add cabbage and continue to stir and brown. When cabbage begins to brown, add tomatoes and broth, cover, turn heat to low and simmer for about 10 minutes or until potatoes and cabbage are just tender. Season to taste. Serve with hot crusty bread if you have it on hand.

It was delicious just like that but you can improvise further and add additional sausage and/or vegetables as indicated if you want to stretch the dish further. If using more vegetables add the remainder of the tomatoes and broth.

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