Stovetop Skillet Italian Chicken Sausage with Sweet Cabbage & Potatoes
A fast, cozy skillet dinner with big flavor: juicy Italian chicken sausage, jammy caramelized cabbage, and tender potatoes all cooked together with a splash of broth. It’s the kind of one-pan meal that tastes like it took longer than it did.
Back to full listIngredients
- Simple Truth® Mild Italian Chicken Sausage 12 oz (about 3 links), sliced into 1/2-inch coins $5.00 (sale) per 1 lb
- Organic Green Cabbage 1 lb, thinly sliced $2.49 per 1 lb
- Organic Red Potatoes 1 lb, cut into 3/4-inch chunks $2.29 per 1 lb
- Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), thinly sliced $1.29 (sale) per 1 lb
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.99 (sale) per 32 oz
- Organic Garlic (or Garlic 1 ct) 2 cloves, minced $6.99 per 1 lb (or $1.50 each)
- Olive oil 1 1/2 tbsp
- Apple cider vinegar (or lemon juice) 1 tsp (optional, to brighten at the end)
- Salt to taste
- Black pepper to taste
- Optional: caraway seeds or smoked paprika 1/2 tsp
Instructions
- Prep: slice 12 oz chicken sausage into 1/2-inch coins. Thinly slice 1 lb cabbage. Cut 1 lb red potatoes into 3/4-inch chunks. Thinly slice 1/2 lb yellow onion. Mince 2 garlic cloves.
- Heat a large skillet (12-inch) over medium-high. Add 1 tbsp olive oil and the sliced sausage. Brown sausage coins 3–4 minutes, stirring once or twice. Transfer sausage to a plate (leave fat in the pan).
- In the same skillet, add the sliced onion plus 1/2 tbsp olive oil if the pan looks dry. Cook 3 minutes, stirring, until starting to soften.
- Add minced garlic (2 cloves) and optional 1/2 tsp caraway or smoked paprika; cook 30 seconds until fragrant.
- Add sliced cabbage (1 lb) and 1/2 tsp salt + 1/4 tsp black pepper. Toss and cook 5–7 minutes, stirring occasionally, until cabbage wilts and starts to brown at the edges.
- Add potato chunks (1 lb) and pour in 1 cup low-sodium chicken broth. Bring to a lively simmer, then cover and reduce to medium-low. Cook 12–15 minutes, stirring once halfway, until potatoes are tender (add a splash more broth/water if needed).
- Uncover, return sausage to the skillet, and cook 3–5 minutes to reduce any excess liquid and re-warm sausage. Taste and adjust salt/pepper.
- Finish with 1 tsp apple cider vinegar (or lemon juice) for brightness. Serve hot—straight from the skillet.
Cook time: 35 minutes
Estimated cost: $14–20
Health notes: Approx. 650–800 calories per serving. Good protein; cabbage adds fiber and vitamin K. To reduce sodium, choose lower-sodium sausage if available and use an unsalted broth; to lighten, use 10 oz potatoes instead of 1 lb.
Drink pairing: Cabbage + sausage loves acidity and a touch of fruit to balance the savory spice. Best bets: - Grüner Veltliner (peppery snap, great with brassicas) - Dry Rosé (crisp, food-friendly, handles sausage like a champ) - Beaujolais (Gamay) (light red with brightness; chill 15 minutes)