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–+ servings

One Pot Boiled Cabbage, Potatoes, and Sausage

A quick, flavor-packed dinner with tender potatoes, fresh cabbage, and savory kielbasa. Easy, hearty, and ready in no time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 508
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound potatoes any variety, peeled and chopped into 1/-inch pieces
  • 1/2 – 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon refined coconut oil or light olive oil plus more only if needed
  • 1 small onion chopped into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 pound kielbasa sliced thin
  • 1/2 medium head green cabbage sliced into ribbons, about 4 cups worth
  • 2 tablespoons water

Method
 

  1. Peel and chop the potatoes. Rinse them and place in a medium glass bowl. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, then toss by hand. Microwave for 4 minutes, stir, and microwave another 2-4 minutes until fork-tender.
  2. Warm a large skillet over medium-high heat while the potatoes cook. Add the oil. Once the oil shimmers, add the onions. Saute for a few minutes until the onions are just tender and lightly browned. Add the garlic and kielbasa. Cook, stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small extra drizzle of oil only if necessary. Spread the potatoes across the pan and let them cook for 2-3 minutes. Stir and continue cooking until lightly browned.
  3. Add the cabbage and season with one-quarter teaspoon of salt and the remaining one-quarter teaspoon of pepper. Toss to combine. Pour two tablespoons of water into the skillet and reduce the heat to medium-low. Cover with a lid. Cook for approximately two minutes, until the cabbage is bright green and just wilted. Taste and add more salt only if necessary.

Nutrition

Calories: 508kcalCarbohydrates: 26gProtein: 20gFat: 36gSaturated Fat: 14gCholesterol: 79mgSodium: 1027mgFiber: 6gSugar: 4g

Notes

COOK’S NOTE: For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking.