Easy and healthy one pan cabbage and potato skillet made with chicken sausage, sauteed potatoes, and pan fried cabbage. A healthy weeknight meal for busy families, and a great healthy Saint Patrick’s Day option, too!
One Pan Cabbage and Potato Skillet is a hearty dish perfect for busy week night dinners. This healthy Irish dish is made in one skillet, lightened up with chicken sausage instead of kielbasa, and filled with roasted potatoes.
With St. Patrick’s Day coming right around the corner, my mind started turning thinking about how I could put a twist on my beloved corned beef and cabbage meal that my mom serves every single St. Patrick’s Day for as long as I can remember.
With a name like Erin, and a brother’s name like Patrick, you can only guess how strong the Irish blood is in our house!
My mom always made sure that we celebrated the holiday with the classic St. Patrick’s Day dish, but this year I wanted to lighten it up, so started to get creative with how to do so.
I also was sure make it easy, because I always remember the amount of effort that my mom would put into planning to get the corned beef, having to trim it up and then let it cook in a slow cooker all day, along with chopping big potatoes and cabbage and figuring out the right timing for each of them.
Enter, the one pan cabbage and potato skillet meal!
I ran into Sprouts to grab what I needed to make my rendition of a cabbage and potatoes meals, and was able to grab everything in one swoop, which is key because no one has time to run to three different grocery stores trying to get the right ingredients.
I grabbed a head of cabbage, baby Yukon potatoes, chicken sausage, and an onion to get me started because I had the other items at home in my pantry.
When I got home, I chopped up my potatoes, cabbage, sausage, onion, and garlic and started to cook!
How to make one pan cabbage and potato skillet
The dish starts by frying up some potatoes in olive oil with a little bit of onion, after they have began to soften you add in the chicken sausage and garlic and try not to swoon at the heavenly smells coming from your pan.
The chopped cabbage gets added next, along with the red wine vinegar and a little bit more olive oil to keep things moving. Cover it up and continue to stir every so often, and within about 10 minutes, the cabbage will have started to soften.
Spices up next! Add in the paprika, salt, and pepper and turn off the heat. The dish will continue to soften as it sits, so don’t let it get too soft before turning off heat. Add jalapeno slices for an extra kick!
Serve immediately! It also stores well for meal prep.
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- 2 tbsp olive oil
- ½ diced white onion
- 2 tsp minced garlic
- 1 lb baby Yukon potatoes, chopped into ½ inch size
- 3 links chicken sausage, about 9 oz., sliced.
- 1 small head green cabbage, chopped
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- 1 jalapeno sliced for topping (optional)
- Heat a large pan with 2 Tbsp olive oil.
- Add 1 chopped onion and let fry for one minute.
- Add in 1 lb chopped potatoes and cook over medium heat, covered, for 10 minutes, stirring every so often.
- Add in 2 tsp. garlic and 3 links of sliced chicken sausage.
- Let brown in pan, stirring constantly for 5 minutes.
- Add in chopped head of cabbage, 2 Tbsp. red wine vinegar, and 1 tbsp olive oil to pan and stir.
- Cover pan with lid, stirring every 2 minutes for about 10 minutes or until cabbage has started to soften.
- Add in 2 tsp paprika, 1 tsp salt, and ½ tsp pepper and stir.
- Turn off heat after cabbage has softened and everything is combined.
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