Sausage, Potato and Cabbage Skillet

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Sausage, Potato and Cabbage Skillet

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 2 tbsp olive oil - divided
  • 2 tbsp butter - divided
  • 2 to 3 partially cooked large to medium potatoes - diced into cubes
  • Salt and pepper
  • 1 pound Johnsonville Kielbasa sausage - cut into 1/2-inch pieces
  • 1/2 cup diced or sliced onion
  • 4 to 6 cups chopped cabbage
  • 1 tsp caraway seeds - optional
  • 1/2 cup chicken stock
  • 2 to 3 tbsp chopped Italian parsley - optional
  • Whole-grain or German mustard - optional


  • In a large skillet heat 2 tablespoons of the oil and 1 tablespoon of butter on medium heat.
  • Add the diced potatoes. Season the potatoes with some salt and pepper and fry them until golden for about 5 minutes.
  • Remove the potatoes from the skillet to a plate and add the sausage and onion to the skillet and cook about 4 minutes or until sausage gets browned a bit and onions soften.
  • Add butter to skillet and cabbage and cook on medium-high heat, for a few minutes.
  • Add chicken stock and cook another couple minutes until cabbage starts to get tender.
  • Stir in caraway seeds if using and the potatoes and heat a minute or two to warm.
  • Garnish with parsley if you like.
  • Great as is or served with mustard for dipping the sausage pieces.


My favorite brand of Polish Kielbasa rope sausage is Johnsonville because it’s made with premium pork and no artificial ingredients are added! Plus, it’s fully cooked so your cook time is shorter! Click Johnsonville recipes for more recipes for fully cooked/smoked sausages.


Calories: 320kcal | Carbohydrates: 17g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 545mg | Potassium: 613mg | Fiber: 3g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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