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Home By Meal Lunch and Dinner

One Pan Cabbage and Potato Skillet

★★★★★ 9 Reviews Recipe Print
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By: Erin3/11/19

This post may contain affiliate links. Please read my disclosure policy.

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!

overhead shot cabbage skillet

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 love making one pan dishes, and my Easy One Pan Salmon Dinner is another one I wanted to share.

cabbage and potato skillet on a plate

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!

potato bag with meal in skillet

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.

skillet with jalapeno

This post is in partnership with Sprouts. All opinions are my own! Huge thanks to the amazing brands that I work with that allow me to keep erinliveswhole.com going.

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If you liked this recipe, you’ll want to try these!

  • Thai Turkey Meatballs
  • Three Bean Turkey Chili
overhead shot cabbage skillet
★★★★★ 5 from 9 reviews

One Pan Cabbage and Potato Skillet

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!

Prep: 10Cook: 20Total: 30 minutes
Print Pin it Rate

Ingredients

  • 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)

Instructions

  1. Heat a large pan with 2 Tbsp olive oil.
  2. Add 1 chopped onion and let fry for one minute.
  3. Add in 1 lb chopped potatoes and cook over medium heat, covered, for 10 minutes, stirring every so often.
  4. Add in 2 tsp. garlic and 3 links of sliced chicken sausage.
  5. Let brown in pan, stirring constantly for 5 minutes.
  6. Add in chopped head of cabbage, 2 Tbsp. red wine vinegar, and 1 tbsp olive oil to pan and stir.
  7. Cover pan with lid, stirring every 2 minutes for about 10 minutes or until cabbage has started to soften.
  8. Add in 2 tsp paprika, 1 tsp salt, and ½ tsp pepper and stir.
  9. Turn off heat after cabbage has softened and everything is combined.
Author: Erin MorrisseyCategory: dinner
overhead shot cabbage skillet

Did you make this?

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image for one pan cabbage and potato skillet

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ellen Murphy says

    Posted on 1/22 at 8:55 pm

    Thank you for taking the time to share this recipe. It was great. Followed fairly closely. Only had rice vinegar, yum. Used cumin at the end, not paprika. Ell

    ★★★★★

    Reply
    • Erin says

      Posted on 1/24 at 5:36 pm

      Hi Ellen, so happy you enjoyed it and made it your own!!

      Reply
  2. van says

    Posted on 11/16 at 10:41 am

    Was delicious! I added a bit of diced tomato that i had leftover. Always looking for 1 pot recipes for cabbage. I believe alot of people underestimate the tastiness of cabbage. And so good for you too.

    ★★★★★

    Reply
  3. Katherine says

    Posted on 9/12 at 5:50 pm

    Really yummy! I used homemade pork weiners I had in the freezer.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/13 at 9:03 pm

      Hi Katherine, so glad you loved it and great idea!

      Reply
  4. Molly says

    Posted on 7/8 at 11:00 pm

    I was trying to figure out what to do with some leftover cabbage I had. I came across this recipe and decided to try it. It is absolutely delicious. And I’m not really a cabbage fan. I use half purple and half green cabbage. I also substituted veggie sausage as I don’t eat meat. Great recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/11 at 3:18 pm

      Hi Molly, so happy you loved it and made it your own! 🙂

      Reply
  5. Kellen says

    Posted on 3/18 at 8:56 am

    Made this for St. Patrick’s Day and have a few days of leftovers too! Super easy meal and a yummy way to use up cabbage, and easy to improvise with other seasonings, whatever type of protein, etc.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/19 at 12:04 am

      Hi Kellen, so glad you enjoyed it! Thanks for sharing!

      Reply
  6. Barb Durham says

    Posted on 1/17 at 3:39 pm

    The photo seems to have cilantro in it?

    Reply
    • Erin says

      Posted on 1/19 at 8:26 pm

      Hi Barb, it is just for garnish -optional!

      Reply
  7. Liv says

    Posted on 1/8 at 11:17 am

    Tasted great and was quick to make! A new dinner staple for sure, thank you for sharing!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/9 at 10:35 am

      Hi Liv, so happy you enjoyed it!

      Reply
  8. Amber says

    Posted on 8/21 at 10:22 pm

    Made this tonight and it was delish! Hit the spot comfort food wise. I didn’t have cabbage by itself, I had TJ cruciferous crunch bag on hand but it subbed really well! I want to try just cabbage next time but honestly so yummy. Thanks for sharing!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/22 at 1:20 pm

      Hi Amber, I am so happy you enjoyed it and made it your own! Let me know how it comes out next time with cabbage!

      Reply
  9. Erin says

    Posted on 4/13 at 7:49 pm

    I don’t have red wine vinegar. Can I use something else??

    Reply
    • Erin says

      Posted on 4/14 at 2:41 pm

      apple cider vinegar, white wine vinegar, or just simply omit.

      Reply
  10. Susan says

    Posted on 11/22 at 2:23 pm

    This is a terrific recipe. Thanks for sharing, Erin. I used andouille sausage and subbed Slap Yo’ Mama for the salt. Everything else was according to the recipe. Awesome, savory, easy, delicious. Will definitely be making this again.

    Reply
    • Erin says

      Posted on 11/22 at 5:19 pm

      So glad you liked it. Thanks for sharing Susan!

      ★★★★★

      Reply
  11. Patricia Hammons says

    Posted on 9/23 at 5:30 pm

    Where do you find chicken sausage links? Would love to try this recipe. I’m new to cooking dairy free, gluten free, & sugar free.

    Reply
    • Erin says

      Posted on 9/23 at 8:01 pm

      Any regular grocery store should have them by the meat! I like Whole Foods or Trader Joes!

      Reply
  12. Mary says

    Posted on 3/21 at 7:40 pm

    This was delicious! I used fresh sausage from the market so I boiled it first before slicing. Otherwise I followed as is and it was a great dinner!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/22 at 12:47 pm

      That sounds like a fabulous idea, Mary! So glad you enjoyed it!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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