Caraway Cabbage with Sausage and Potatoes
Warm, hearty, and brimming with rustic flavor, this Caraway Cabbage with Sausage and Potatoes is the ultimate one-pot comfort food. Perfectly caramelized onions, fragrant caraway seeds, and tender ribbons of green cabbage create a rich base, while smoky sausage and creamy Yukon Gold potatoes add satisfying heft. A simmer in savory chicken or vegetable broth ties everything together, infusing the dish with depth and warmth. Finished with a sprinkle of fresh parsley, this quick and easy meal is ready in under an hour and ideal for cozy weeknight dinners. Serve it hot with a slice of crusty bread for an irresistible, homestyle experience.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 teaspoon Caraway seeds
- 1 medium head Green cabbage
- 14 ounces Smoked sausage or kielbasa
- 1.5 pounds Yukon Gold potatoes
- 1 cup Chicken or vegetable broth
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Heat a large skillet or Dutch oven over medium heat. Add the butter and olive oil, allowing them to melt together.
Thinly slice the onion and add to the skillet. Cook for 5-7 minutes, stirring frequently, until softened and beginning to brown.
Mince the garlic and add it to the skillet along with the caraway seeds. Cook for 1 minute, stirring to release the aromatic flavors.
Cut the cabbage into quarters, remove the core, and slice into thin ribbons. Stir the cabbage into the skillet and cook for 8-10 minutes, stirring occasionally, until it begins to wilt and caramelize slightly.
Slice the sausage into rounds (about 1/2-inch thick) and add it to the skillet. Stir to combine and cook for 3-4 minutes.
While the sausage is cooking, scrub and dice the Yukon Gold potatoes into 1-inch cubes. Add the potatoes to the skillet.
Pour in the chicken or vegetable broth, and season with salt and ground black pepper. Stir gently to mix all the ingredients.
Cover the skillet or Dutch oven with a lid and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Remove the lid and taste for seasoning, adding more salt or pepper if needed. Sprinkle with freshly chopped parsley before serving.
Serve hot as a complete meal, pairing it with crusty bread if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 27.4 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4638 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
