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Per serving
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- 1
Brown the sausage and onion
Halve the smoked sausage lengthwise and cut it into 3/4-inch slices. Cut a large onion into eighths. 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 off the fat. This is where most of your flavor comes from, so don't rush it — let the sausage get some color.
- 2
Wilt down the cabbage
Chop one medium head of cabbage. Add it to the pot with 1/2 cup water, cover, and cook on low for 10 minutes. It looks like way too much cabbage at first, then it cooks down to almost nothing — that's normal, so don't panic and grab a second pot.
- 3
Add the carrots and potatoes
Peel 5 medium potatoes and cut them into 3/4-inch cubes. Slice 1 pound of carrots into 1/2-inch pieces. Stir them into the pot, cover, and cook for 25 to 30 minutes, until the potatoes and carrots are fork-tender. Use waxy potatoes like red or Yukon Gold — russets fall apart on you.
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One-Pot Smoked Sausage, Cabbage and Potatoes
Created by: OnePotWonders
Ingredients
- 2 lb smoked sausage
- 1 onion
- 1 cabbage
- 1/2 cup water
- 1 lb carrots
- 5 potatoes
Instructions
- Brown the sausage and onionHalve the smoked sausage lengthwise and cut it into 3/4-inch slices. Cut a large onion into eighths. 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 off the fat. This is where most of your flavor comes from, so don't rush it — let the sausage get some color.
- Wilt down the cabbageChop one medium head of cabbage. Add it to the pot with 1/2 cup water, cover, and cook on low for 10 minutes. It looks like way too much cabbage at first, then it cooks down to almost nothing — that's normal, so don't panic and grab a second pot.
- Add the carrots and potatoesPeel 5 medium potatoes and cut them into 3/4-inch cubes. Slice 1 pound of carrots into 1/2-inch pieces. Stir them into the pot, cover, and cook for 25 to 30 minutes, until the potatoes and carrots are fork-tender. Use waxy potatoes like red or Yukon Gold — russets fall apart on you.