Old World Sausage Skillet
Transport your taste buds to the heart of Europe with this hearty and flavorful Old World Sausage Skillet! Packed with smoky slices of kielbasa or bratwurst, tender baby red potatoes, caramelized green cabbage, and vibrant red bell pepper, this one-pan wonder captures the essence of rustic comfort food. Seasoned with aromatic garlic, earthy paprika, and optional caraway seeds for a traditional touch, this dish is both satisfying and simple to prepare. Ready in under an hour, it’s the perfect choice for a cozy weeknight dinner or a crowd-pleasing weekend meal. Garnish with fresh parsley and serve it hot with crusty bread or a dollop of mustard for an authentic, old-world flourish. Ideal for those searching for quick skillet recipes, hearty cabbage dishes, or European-inspired meals!
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Recipe Information
Ingredients
- 16 ounces smoked sausage (kielbasa or bratwurst)
- 1 pound baby red potatoes
- 1 small head green cabbage
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoon ground caraway seeds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Wash and halve the baby red potatoes. Place them in a pot of salted water and bring to a boil. Cook for 8-10 minutes until fork-tender but not falling apart. Drain the potatoes and set aside.
While the potatoes cook, prepare the other ingredients: slice the smoked sausage into 1/2-inch pieces, core and thinly slice the green cabbage, thinly slice the yellow onion, julienne the red bell pepper, and mince the garlic cloves.
In a large skillet or cast-iron pan, heat the olive oil over medium heat. Add the sausage slices and cook for 3-4 minutes per side until browned. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter. Add the onion and garlic, cooking for 2-3 minutes until softened and aromatic.
Add the red bell pepper and cabbage to the skillet. Sauté for 6-8 minutes until the cabbage is wilted and slightly caramelized.
Return the browned sausage to the skillet, followed by the par-cooked potatoes, paprika, ground caraway seeds (if using), salt, and black pepper. Stir everything together and cook for an additional 5-7 minutes over medium heat to let the flavors meld.
Taste and adjust seasoning as needed. Garnish the dish with freshly chopped parsley before serving.
Serve hot on its own, or alongside a slice of crusty bread or dollop of mustard for an extra European touch.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1135 mg | 24% | |
*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.
