{"id":213759,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cabbage-sausage-supper\/"},"modified":"2024-04-17T14:36:32","modified_gmt":"2024-04-17T19:36:32","slug":"cabbage-sausage-supper","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cabbage-sausage-supper\/","title":{"rendered":"Sausage, Potatoes and Cabbage"},"content":{"rendered":"<p>I love a meal where everything is thrown in one pot or pan and cooks together. All the flavors meld and caramelize perfectly, and at the end of the meal you won&#8217;t have a sink full of dishes to clean! Of the many delicious <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-quick-one-pan-dinner-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-quick-one-pan-dinner-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">one-pan dinner recipes<\/a> you could make, our cabbage, potatoes and sausage is one of my favorites.<\/p>\n<p>The ingredients for this one-pot wonder are front and center: chopped fresh cabbage and potatoes, both of which are easy to find, hearty and economical. Add some smoked sausage, an onion and carrots, and you&#8217;ve got yourself a well-rounded meal.<\/p>\n<p>Cabbage, potatoes and sausage is a substantial comfort-food classic in the cooler months, and it can really be enjoyed anytime throughout the year. We can get behind <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-dish-sausage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/one-dish-sausage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">one-dish sausage recipes<\/a> like this any day!<\/p>\n<h2>Ingredients for Cabbage, Potatoes and Sausage<\/h2>\n<ul>\n<li><strong>Sausage:<\/strong> Any smoked sausage works here: smoky kielbasa (a type of Polish sausage), andouille, chicken sausage or any other cured, smoked sausage. You can even pick a vegetarian option if you&#8217;re looking for a plant-based version of this hearty dish.<\/li>\n<li><strong>Potatoes:<\/strong> The best <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of potatoes<\/a> to use for a recipe like this are waxy potatoes like red potatoes or Yukon Golds. Russets, aka Idaho potatoes, are too fluffy and will disintegrate in this skillet dish.<\/li>\n<li><strong>Cabbage:<\/strong> I always have a head of green or red cabbage on hand in my fridge for whenever I might need it. It&#8217;s a versatile vegetable that can be enjoyed cooked or raw, and a little goes a long way, so it&#8217;s affordable. Use green cabbage for this recipe, which can be chopped or shredded (here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-name=\"www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to shred cabbage<\/a>), or use bagged cabbage in a pinch. We&#8217;ve got more tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-do-you-cook-cabbage\/\" data-name=\"www.tasteofhome.com\/article\/how-do-you-cook-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cook cabbage<\/a> for any recipe.<\/li>\n<li><strong>Onions:<\/strong> Yellow onions are a nice, mild choice for this dish. Cut your onion in half, then quarter each half for smaller chunks of onion.<\/li>\n<li><strong>Carrots:<\/strong> Carrots add a sweet component to this dish and a nice contrast to soft cabbage. No need to peel your carrots unless they&#8217;re very dirty, since the peel adds nutrients. It also helps them stay fresh longer when you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-carrots\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-carrots\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store carrots<\/a> in the crisper.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the sausage and onion<\/h3>\n<p>In a large <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-dutch-oven\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-dutch-oven\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Dutch oven<\/a> or soup kettle, cook the sausage and onion over medium heat until the sausage is lightly browned and the onion is tender. Drain.<\/p>\n<h3>Step 2: Add the cabbage<\/h3>\n<p>Add the cabbage and water to the Dutch oven. Cover and cook on low for 10 minutes.<\/p>\n<h3>Step 3: Add the carrots and potatoes<\/h3>\n<p>Add the carrots and potatoes. Mix well, cover the pot, and continue to cook for 25 to 30 minutes or until the vegetables are tender.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976574\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Sausage-Cabbage-and-Potatoes_FT24_22111_ST_0308_1.jpg?fit=700%2C1024\" alt=\"Sausage, Cabbage And Potatoes in Pot with wooden spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try it with a different type of sausage:<\/strong> If smoked sausage isn&#8217;t your preference, you can definitely try a different type of sausage. There are many different types, so the sky&#8217;s the limit. If the links are raw, however, you&#8217;ll need to cook them first before slicing and adding to the pot.<\/li>\n<li><strong>Make it vegetarian:<\/strong> Of course, you can also use any vegetarian or vegan, plant-based sausage for this recipe.<\/li>\n<li><strong>Root for more root vegetables:<\/strong> Thinking about swapping in other root vegetables for the potatoes. From sweet potatoes to celery root (aka <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-celeriac\/\" data-name=\"www.tasteofhome.com\/article\/what-is-celeriac\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">celeriac<\/a>) to parsnips, any hearty root vegetable will stand up well to the cooking and will add its own flavor.<\/li>\n<li><strong>Use purple cabbage instead:<\/strong> For most <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-cabbage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-cabbage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cabbage recipes<\/a>, you can use purple cabbage instead of green. While it&#8217;s just a touch heartier than green cabbage, it cooks down just like it but adds a lovely splash of color.<\/li>\n<\/ul>\n<h2>How to Store Cabbage, Potatoes and Sausage<\/h2>\n<p>Store this dish in an airtight container in the fridge for up to five days. You can also freeze leftovers in airtight containers or in freezer bags for 10 to 12 months. Let thaw in the refrigerator before reheating.<\/p>\n<h2>Cabbage, Sausage and Potatoes Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976578\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Sausage-Cabbage-and-Potatoes_FT24_22111_ST_0308_3.jpg?fit=700%2C1024\" alt=\"Sausage, Cabbage And Potatoes served on plate with fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How should you store cabbage before making this recipe?<\/h3>\n<p>You should store your cabbage in the refrigerator until you&#8217;re ready to use it. Trim the stem and remove any loose or discolored leaves. Wrap a damp paper towel around the cabbage, and place it in a perforated bag in the crisper drawer. If you have any extra cut cabbage, you keep that in the fridge in a sealable bag as well.<\/p>\n<h3>What can you serve with cabbage, potatoes and sausage?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-corned-beef\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-corned-beef\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spicy corned beef<\/a>, and wash it down with your favorite beer.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This cabbage, potatoes and sausage skillet is classic comfort food that won&#8217;t take all of your time to prepare.<\/p>\n","protected":false},"author":7061,"featured_media":1972956,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307645,304328,304993,304998,304292,304007,304338,304515,303966,304988,304368,303887,306848,304268,307307,304558,324623,304005,303883,307614],"categories-v2":[310628,308984,308481,308940,308945,308305,308554,308992,308880,308495,308935,308745,308478,309603,259483,310342,308910,309177,308549,308476,310591],"coauthors":[340582],"recommended_recipes":[{"post_title":"Bratwurst Supper","post_link":"\/recipes\/bratwurst-supper\/","post_image":"\/wp-content\/uploads\/2025\/03\/Bratwurst-Supper_EXPS_FT25_20509_EC_0307_1.jpg"},{"post_title":"Cabbage Soup with Sausage","post_link":"\/recipes\/kielbasa-cabbage-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Kielbasa-Cabbage-Stew_EXPS_SSMZ21_17254_E10_16_5b.jpg"},{"post_title":"Savory Beef & Cabbage Supper","post_link":"\/recipes\/saucy-beef-cabbage-supper\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps191530_TH163622B04_13_4b.jpg"},{"post_title":"Cabbage Casserole","post_link":"\/recipes\/cabbage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cabbage-Casserole_EXPS_FT22_99_ST_12_13_1.jpg"},{"post_title":"Cabbage Steaks","post_link":"\/recipes\/cabbage-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/Cabbage-Steaks_EXPS_FT24_277076_EC_070224_4.jpg"},{"post_title":"Sausage Potato Supper","post_link":"\/recipes\/sausage-potato-supper\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_-35592_DanielleMoore_6.jpg"},{"post_title":"Cabbage Salad","post_link":"\/recipes\/favorite-cabbage-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/Cabbage-Salad_EXPS_FT24_9035_JR_0828_5.jpg"},{"post_title":"Sausage-Spinach Pasta Supper","post_link":"\/recipes\/sausage-spinach-pasta-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24545_DHC1145894D165.jpg"},{"post_title":"Cabbage Kielbasa Supper","post_link":"\/recipes\/cabbage-kielbasa-supper\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sausage Skillet Dinner","post_link":"\/recipes\/sausage-skillet-dinner\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sausage-Skillet-Dinner_exps40742_ZIP2357908A04_14_3bC_RMS.jpg"},{"post_title":"Bavarian Sausage Supper","post_link":"\/recipes\/bavarian-sausage-supper\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sausage Rice Dinner","post_link":"\/recipes\/sausage-rice-dinner\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sausage Sauerkraut Supper","post_link":"\/recipes\/sausage-sauerkraut-supper\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps9077_SSC1450922D41D_RMS.jpg"},{"post_title":"Hearty Cabbage-Sausage Soup","post_link":"\/recipes\/hearty-cabbage-sausage-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18806_QC10252D45C.jpg"},{"post_title":"Kielbasa Cabbage Dinner","post_link":"\/recipes\/kielbasa-cabbage-dinner\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Brat Sauerkraut Supper","post_link":"\/recipes\/brat-sauerkraut-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24153_RDSC1178124D59A.jpg"},{"post_title":"Cabbage Chicken Salad","post_link":"\/recipes\/cabbage-chicken-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cabbage-sausage-supper\/","name":"Sausage, Potatoes and Cabbage","datePublished":"2018-01-01","dateModified":"2024-04-17","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This cabbage, potatoes and sausage skillet is classic comfort food that won't take all of your time to prepare.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the sausage and onion","text":"In a large Dutch oven or soup kettle, cook the sausage and onion over medium heat until the sausage is lightly browned and the onion is tender. Drain."},{"@type":"HowToStep","name":"Add the cabbage","text":"Add the cabbage and water to the Dutch oven. Cover and cook on low for 10 minutes."},{"@type":"HowToStep","name":"Add the carrots and potatoes","text":"Add the carrots and potatoes. Mix well, cover the pot, and continue to cook for 25 to 30 minutes or until the vegetables are tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Sausage-Cabbage-and-Potatoes_FT24_22111_ST_0308_1.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 490 calories","fatContent":"31g fat (13g saturated fat)","cholesterolContent":"76mg cholesterol","sodiumContent":"1345mg sodium","carbohydrateContent":"35g carbohydrate (11g sugars","fiberContent":"6g fiber)","proteinContent":"20g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6885247,"reviewCount":61,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Cabbage Sausage Supper","description":"Check out this video for how to make Cabbage Sausage Supper!","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/jOkfCAdI\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/jOkfCAdI-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nursenjm"},"reviewBody":"<p>This is a variation of Haluski, a Slovak cabbage and noodle dish. We add polish sausage to make it a complete meal. For those who want spicier, don't downgrade the recipe because of the spice level. It is not intended to be a spicy dish, just full of earthy flavors. Cabbage, sausage, carrots all scream comfort food. Very tasty!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stcyrbl53"},"reviewBody":"<p>This is so good! \u00a0My husband substituted chicken broth for the water. \u00a0He also cut the recipe in half. \u00a0He used kielbasa \u00a0This recipe is very flavorful. \u00a0I have shared it with two others, so far.\u00a0<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dglong"},"reviewBody":"Quick, easy and very tasty.  Only thing I changed was to add some salt and pepper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gordon274"},"reviewBody":"Made it twice. Everyone loves it. I was surprised given the simplicity and lack of spices. My wife doesn't usually like sausages but loved this dish made with 1.5#s of smoked polish kielbasa. We added a little pepper on some individual bowls. I used baby carrots cut into thirds. I doubled the water and gave the carrots and potatoes time to partially soften before adding the cabbage last so it wouldn't overcook and fall apart. It took longer to cook but was amazing. I threw out my other sausage\/cabbage recipes. This can't be beat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane5720"},"reviewBody":"I made a half recipe of this except for the water. I used the 1\/2 cup hot water with a packet of GOYA Ham Concentrate dissolved in it. Also used Eckrich Skinless Kielbasa (both pieces). For the potatoes I used the tiny ones, unpeeled, cut in half. Then I seasoned with garlic pepper and celery salt. I made this in the afternoon and let it sit covered in the Dutch oven until dinner time. I think this allowed all the vegetables to soak up the flavors. Wow, was it good! Everyone loved it. Thank you so much for this recipe. A winter's delight","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barbara6963"},"reviewBody":"<p>Made twice first with sausage and second time with spicey kielbasa.  Needed seasoning both times.  Added salt and pepper and was better.  Friend added red wine vinegar and said it was much better.  Will try that with garlic next time.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leah810"},"reviewBody":"<p>I hesitate to review a dish I haven\u2019t made, but I\u2019m not a fan of boiled carrots and have been making a similar one-pot dish for years. I cover well-salted potatoes (leave skin on babies halved or peel and quarter gold potatoes) w water and \/or broth in a Dutch oven and bring to a boil. While the liquid comes to a boil, prep and add thin sliced onion, rough-chopped cabbage, and fresh snapped green beans. Boil until potatoes are tender, about 15 min. Add beef kielbasa, 1\/2 inch slices diagonally across, and simmer for 5 minutes. The kielbasa flavors the broth and vegetables. We serve w whole grain mustard and sour cream and reserve broth to make soup another day. Start to finish in less than 30 minutes, easy meal after a day at work. I\u2019m sure the dish here as made is great for carrot lovers.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Draxon"},"reviewBody":"<p>Its better as a 'Milk Tin supper', cooked slower with also parsnips and beer (instead of water).<\/p><p>We call it 'Coybow Sausages' here, been a favourite for long time.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bill694"},"reviewBody":"<p>Not entirely sure that putting the cabbage in so early is a good idea, as it will cook down to a soggy state.  I suggest putting potatoes and carrots in first (unless you have parboiled them) and adding the cabbage after they've had a time to cook partially.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmack1955"},"reviewBody":"<p>I made this recipe for the first time. A great easy recipe for after church on Sunday. One dish meal. I don't claim to be a cook but Thank you TOH for this one. I will make it again<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Martha Hogan","givenName":"Martha","familyName":"Hogan"},"reviewBody":"I really wasn't sure about this one because I don't like smoked sausage and am just so-so about cabbage. However, because it had excellent reviews, I decided to make it for my husband. Unbelievably, I REALLY, REALLY  liked it! My husband loved it, and it made enough for left-overs.  I used small unpeeled Red Bliss potatoes, and followed the advice of other reviewers and increased the amount of liquid to 1 cup water plus 1\/4 cup of beer.  I added a dash of caraway seeds, a little salt, and 1\/4 tsp pepper and cooked it for an hour.  I'll definitely be making this again-easy and tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oreo95"},"reviewBody":"Made this last night. Easy recipe, with just a few ingredients and easy to cut in half and still plenty of leftovers! Only change I made was I subbed low sodium chicken broth for the water and precooked the potatoes and carrots in the microwave for about 5 minutes.. Tasty!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mechavez"},"reviewBody":"I didn't have a problem with the cooking time. It took the cooking time that was projected but I did need more water than what was recommended. I think my cabbage was medium sized but I didn't think a half cup sufficed. Overall it was a delicious dinner and my husband and I plan on eating this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrkcook"},"reviewBody":"I REALLY liked this dish!  I did not add anything.  Used Eckrich sausage and red skin potatoes with the skins on. Had great flavor without any added seasonings, sodium or processed ingredients (except the sausage!).  I cooked mine for about an hour to reach the desired doneness of the vegetables.  Wonderful entr?e!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"So easy nutritious, economical and delicious! I will be making this often!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Arlene"},"reviewBody":"Very good . I used vegan sausage and added a little veggie broth and garlic salt n pepper . serve with slice tomato and corn bread.  Super goid.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ebowersox427"},"reviewBody":"I haven't made it yet but it sounds yummy and simple. Two of my favorite things about recipes. Why am I giving it a 5 star review before I even make it? Because it has the nutritional facts and a diabetic review. As a diabetic I have to control my carbs and I'm in love with the fact that you give that info, (plus the \"2 startches, one meat\" overview) it's extremely appreciated","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pammy Kaye","givenName":"Pammy","familyName":"Kaye"},"reviewBody":"I make this same recipe only with green beans instead of carrots.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tekla92"},"reviewBody":"I use egg noodles instead of potatoes. It's a good substitute. Love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PaulaGoza"},"reviewBody":"Loved by all. Will make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Cabbage Sausage Supper","description":"Check out this video for how to make Cabbage Sausage Supper!","url":"http:\/\/content.jwplatform.com\/videos\/jOkfCAdI-3rTW9UQq.mp4","duration":"1m29s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/0rvq6hc80s7c50x428554piiupg5pebc.jpg","advertising":"","jw_id":"jOkfCAdI","jw_url":"http:\/\/content.jwplatform.com\/videos\/jOkfCAdI-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/jOkfCAdI\/poster.jpg?width=720","jw_publish_date":"2021-06-10T00:00:00"},"rms_legacy_id":"22111","romance_copy_dek":"This cabbage, potatoes and sausage skillet is classic comfort food that won't take all of your time to prepare.","enhanced_recipe_title":"Sausage, Potatoes and Cabbage","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds smoked sausage, halved and cut into 3\/4-inch slices","IngredientText":"2 pounds smoked sausage, halved and cut into 3\/4-inch slices"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, cut into eighths","IngredientText":"1 large onion, cut into eighths"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium head cabbage, chopped","IngredientText":"1 medium head cabbage, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup water","IngredientText":"1\/2 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound carrots, cut into 1\/2-inch slices","IngredientText":"1 pound carrots, cut into 1\/2-inch slices"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 medium potatoes, peeled and cut into 3\/4-inch cubes","IngredientText":"5 medium potatoes, peeled and cut into 3\/4-inch cubes"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","RecipeId":22111,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cabbage Sausage Supper Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"42295\" ol-id=\"T073WH2\"]","RecipeAttachmentFileName":"Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","ContributorId":null,"Firstname":"Ruby","Lastname":"Williams","City":"Bogalusa","StateDescription":"Louisiana","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Cook: 40 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Cabbage Sausage Supper","SubmittedTitle":"Cabbage Sausage Supper","RecipeTypeId":1,"AverageRating":4.69,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CIWMZ19_22111_B09_05_5b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":40,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cabbage Sausage Supper","OriginalSourceProject":"Cabbage Sausage Supper","ContestPlacement":"","Trailer":"<h2>Cabbage Sausage Supper Tips<\/h2> \r\n\r\n<h3>Where should you store cabbage?<\/h3> \r\nYou should store cabbage in the refrigerator. 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.  \r\n\r\n<h3>Is slightly pink sausage OK to eat?<\/h3> \r\nSausages 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. \r\n\r\n<h3>What can you use instead of potatoes?<\/h3> \r\nInstead 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! Check out other recipes <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-cabbage-recipes\/\">calling for cabbage<\/a>, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/egg-roll-noodle-bowl\/\">noodle bowls<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pineapple-papaya-slaw\/\">coleslaw<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pork-shepherd-s-pie\/\">shepherd\u2019s pie<\/a>. \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"This cabbage and sausage supper is hearty and filling on its own, but feel free to serve it with corned beef to round out the meal! ","DigitalHeadnotes":"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. \u2014Ruby Williams, Bogalusa, Louisiana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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 cabbage and water. Cover and cook on low for 10 minutes. Stir in carrots and potatoes. Cover and cook for 25-30 minutes or until vegetables are tender.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Sausage Dinner Recipes","ID":94810}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Cabbage","ID":101993},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Dinner Recipes","ID":107421},{"Name":"Simple Recipes","ID":107261},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Gear","ID":303966},{"Name":"Dutch Oven","ID":304007},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Gluten-Free","ID":305003},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Cabbage","ID":307645},{"Name":"Meat & Poultry","ID":307307},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"1-1\/2 cups: 490 calories, 31g fat (13g saturated fat), 76mg cholesterol, 1345mg sodium, 35g carbohydrate (11g sugars, 6g fiber), 20g protein.","NoOfRatings":61,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Cabbage Sausage Supper Tips","TipText":"<h3>How should you store cabbage before making this recipe?<\/h3>You should store cabbage in the refrigerator before you prep this 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-shred-cabbage\/\">how to shred cabbage<\/a> before you get started. <h3>What can you use instead of potatoes?<\/h3>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 a rutabaga. Experiment with substituting butternut or acorn squash, or even cauliflower! <h3>Is slightly pink sausage OK to eat?<\/h3>Sausages such as smoked sausage or kielbasa are precooked 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. <h3>What can you serve with cabbage and sausage?<\/h3>This hearty recipe can easily be served on its own as a full meal! But if you're looking to serve up a whole feast, try pairing this dish with our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-corned-beef\/\">spicy corned beef<\/a> and wash it down with your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/beer-brands\/\">beer<\/a>.<h3>How long will leftover cabbage and sausage last?<\/h3>You can refrigerate any cabbage sausage supper leftovers in airtight containers and eat within 3-5 days. You can also freeze leftovers in airtight containers or freezer bags for up to 10-12 months. If you liked this recipe, check out other <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-cabbage-recipes\/\">cabbage recipes<\/a>, like coleslaw and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pork-shepherd-s-pie\/\">shepherd\u2019s pie<\/a>.<br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant,<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Sausage, Potatoes and Cabbage"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sausage, Cabbage and Potatoes Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/cabbage-sausage-supper\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium 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