Cabbage Sausage Supper

Total Time

Prep: 10 min. Cook: 40 min.

Makes

12 servings

Updated: Oct. 02, 2023
Everyone is surprised at how this flavorful cabbage and sausage recipe calls for just a few ingredients. I usually complete my family's favorite meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana

Ingredients

  • 2 pounds smoked sausage, halved and cut into 3/4-inch slices
  • 1 large onion, cut into eighths
  • 1 medium head cabbage, chopped
  • 1/2 cup water
  • 1 pound carrots, cut into 1/2-inch slices
  • 5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions

  1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
Cabbage Sausage Supper Tips

How should you store cabbage before making this recipe?

You should store your cabbage in the refrigerator before you prep your cabbage and sausage supper. Trim the stem and remove any loose or discolored leaves. Wrap a damp paper towel around the cabbage, and place it in a perforated plastic bag in the crisper drawer. Here are more tips on how to shred cabbage before you get started.

What can you use instead of potatoes?

Instead of potatoes, try using sweet potatoes for a colorful alternative. You can also try any other hearty root vegetables such as turnips, parsnips or rutabaga. Experiment with substituting butternut or acorn squash, or even cauliflower!

Is slightly pink sausage OK to eat?

Sausages such as smoked sausage or kielbasa are pre-cooked prior to packaging and are safe to eat with some pink color. Sauteing or cooking the sausage provides browning and flavor. On the other hand, bulk crumbled sausage should always be cooked until no pink remains.

What can you serve with cabbage and sausage?

This hearty recipe can easily be served on its own as a full meal! But if you are looking to serve up a whole feast, try pairing this dish with our spicy corned beef and wash it down with your favorite beer.

How long will leftover cabbage and sausage last?

You can refrigerate your cabbage and sausage supper in airtight containers and eat within 3 to 5 days. You can also freeze leftovers in airtight containers or freezer bags for up to 10 to 12 months. If you liked this recipe, check out other cabbage recipes, like coleslaw and shepherd’s pie.

—Ellie Crowley, Taste of Home Culinary Assistant and Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1-1/4 cups: 190 calories, 4g fat (1g saturated fat), 34mg cholesterol, 675mg sodium, 28g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat.