Cabbage Potatoes Sausage Tomato-Basil
A hearty one-pan meal featuring tender cabbage, savory sausage, and fluffy potatoes simmered in a flavorful tomato-basil sauce, perfect for easy and comforting weeknight dinners.
Equipment
- 1 large skillet or Dutch oven
Ingredients
- 1 lb sausage kielbasa, smoked, or favorite, sliced
- 1 small head cabbage coarsely chopped
- 3 –4 medium potatoes peeled and diced
- 1 small onion sliced
- 2 –3 garlic cloves minced
- 2 tablespoons olive oil
- 1 14 oz can crushed tomatoes
- 1 14 oz can diced tomatoes (optional)
- 1 tablespoon tomato paste optional
- 1 teaspoon dried basil or 2 tablespoons fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- ½ cup chicken or vegetable broth as needed
- Fresh basil or parsley chopped (optional garnish)
- Grated Parmesan cheese optional garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add sliced sausage and cook for 4 to 5 minutes until browned, then remove and set aside.
- In the same pan, cook sliced onion for 3 to 4 minutes until softened.
- Add minced garlic and cook for 30 to 60 seconds until fragrant.
- Add chopped cabbage and diced potatoes, cooking for 5 to 7 minutes while stirring occasionally.
- Stir in crushed tomatoes, diced tomatoes (if using), tomato paste, basil, oregano, salt, pepper, and paprika.
- Pour in broth as needed to loosen the sauce and help vegetables cook.
- Return the browned sausage to the pan, bring to a gentle simmer, cover, and cook for 15 to 20 minutes until potatoes are tender and cabbage is soft.
- Stir occasionally and add more broth if sauce becomes too thick.
- Serve hot with chopped fresh basil or parsley and grated Parmesan cheese if desired.
Notes
- Add red pepper flakes or hot sauce to boost spice level.
- Include bell peppers, carrots, or zucchini for more veggies.
- Try smoked turkey or kielbasa for a different meat option.
- Refrigerate leftovers for up to 4 days and reheat gently.