Main dish

Sausage, potato, and cabbage skillet fry

Sausage, potato, and cabbage skillet fry | Homesick Texan

When I was growing up, you could count on several suppers happening that week—our weekly visit to the cafeteria, a trip to our favorite Tex-Mex restaurant, a concoction my mom made called bean salad, and a skillet dish made up of fried sausage, potatoes, and cabbage.

Eating out at both the cafeteria and for Tex-Mex were always good fun—you’ll get no complaints from me here. The bean salad, however, was a bit more traumatizing, as it was essentially Frito salad without the Fritos and a whole lot more healthy. I was not a fan. (That said, in my new book I do include an updated Frito salad that does pay homage to my mom’s old favorite.)

Sausage, potato, and cabbage skillet fry | Homesick Texan

But of all our family’s mainstays, I’d say the one I adored the most was the skillet dish of sausage, cabbage and potatoes. It’s so simple and yet comforting, it’s curious that as an adult that I seldom make it for myself.

But of all our family’s mainstays, I’d say the one I adored the most was the skillet dish of sausage, cabbage and potatoes. It’s so simple and yet comforting, it’s curious that as an adult that I seldom make it for myself.

I decided to remedy that recently, after I bought some fresh and smoky kielbasa sausage. When I asked my mom about the recipe, however, she said that she made it with the sausage that you get at the store—nothing fancy. Actually, all three ingredients are pretty humble, yet there’s a bit of magic that occurs in the skillet that makes this dish so enchanting.

First you fry some potatoes. Then you add the sausage to the mix, and let them get juicy and crisp. Lastly, you throw in a whole mess of cabbage, and let it surrender to the pan drippings until it’s soft, salty, and slick.

Sausage, potato, and cabbage skillet fry | Homesick Texan

While there wasn’t much I needed to do to improve on the original sausage, potato, and cabbage skillet fry, I did choose to jazz mine up with some added jalapeños for a bit of heat. I also threw in some caraway seeds, as their anise-like flavor play well with the Eastern-European influenced dish. Lastly, while we didn’t do this growing up, I now serve mine with a bit of mustard, as it’s tanginess cuts some of the richness of the sausage.

Sausage, potato, and cabbage skillet fry | Homesick Texan
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Sausage, potato, and cabbage skillet fry

Servings 4
Author Lisa Fain

Ingredients

  • 2 tablespoons olive oil or bacon grease
  • 2 Russet potatoes, peeled and diced into 1/4-inch cubes
  • 1 teaspoon kosher salt
  • 1 pound smoky kielbasa sausage, cut into 1/4-inch-thick rings
  • 1/2 medium yellow onion, diced
  • 2 jalapeños, seeds and stems removed, finely diced
  • 2 cloves garlic, minced
  • 6 cups shredded cabbage
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon cayenne
  • Black pepper
  • Yellow or whole-grain mustard, for serving

Instructions

  1. In a large deep skillet or wok, heat up the oil on medium-low heat and add the diced potatoes. Season the potatoes with the salt. Cover the skillet, and cook the potatoes for 5 minutes. After this time, take off the cover, stir the potatoes and make sure that none are sticking to the bottom of the pan. Cover the skillet again and continue to cook for 5 more minutes.


  2. Take off the cover and add to the skillet the sausage, onion, and jalapeño, and cook uncovered stirring occasionally for 8-10 more minutes or until the potatoes and sausage are cooked. Stir in the garlic and cook for 1 more minute.


  3. Add the cabbage, caraway seeds, and the cayenne to the skillet, and cook while occasionally stirring for 5 more minutes or until the cabbage is soft and tender. Add salt and black pepper to taste. Serve warm with the mustard on the side.


  1. Matthew Fricke

    "The bean salad, however, was a bit more traumatizing" When I read this I laughed out loud. Thanks for making my day….so many memories came flooding back with that one line…

  2. This looks fantastic. My husband won't eat cabbage. How do you think would Brussels sprouts would be in this?

  3. Matthew–You're welcome! Glad I made you laugh!

  4. Catherine–While I've never tried it with Brussels sprouts, I think it would be good. I would slice them so they'd cook quicker and just throw them in at the end as you do the cabbage.

  5. That's so funny, I remember Wyatts cafeteria, El Fenix, and the sausage/cabbage dish. Our trauma was meatloaf on Wednesdays.

  6. Steve–Too funny! We didn't have meatloaf too often, though I don't mind it so much.

  7. Michelle G

    Thanks for posting this recipe–we made it tonight with the addition of carrots. We had small carrots from the garden so I added them in whole so it could truly be a one pot meal.

    All the plates were clean at the end of the meal so I'm considering it a success.

  8. Michelle–That was fast! I'm so glad y'all liked it. And I will definitely be adding carrots next time–what a great idea!

  9. My favorite food that my Mom made when I was growing up was Fried Potatoes, Carrots, Sausage and Onions. It was the ultimate comfort food. I would love the cabbage addition. Thanks for reminding me.

  10. Your food memories and stories are great and similar to some of mine. I make a similar dish to this that my family calls "Mom's Texas Sausage Skillet." I add carrots, celery, Cajun seasoning, fresh-ground pepper and chicken broth. We serve with jalapeño cornbread and spicy brown mustard.

  11. Fryegal–You're welcome! If you like cabbage I think you'll enjoy the addition.

  12. Shirl–That sounds terrific and you're the third person who's mentioned adding carrots so I can't wait to try that!

  13. I made this with purple cabbage and added an apple for breakfast this week. Last week I baked it into rolls. One of my favorite combos!

  14. Anonymous

    The Brits call this " Bubble and Squeek ! "

  15. How do you eat this dish when it's still nearly 90F in Texas halfway through October?

  16. This looks so cosy and delicious. It's cold, grey and raining in London this evening and by some lucky turn of fate, I have all these ingredients in the kitchen ready to turn into tonight's supper. Love caraway seeds with cabbage so much – and I might add some celery like Shirl too.

  17. I've made something similar for years… but the addition of jalapenos sounds good! This is a real comfort dish.

  18. Penelopetx

    My mother called this "Smothered Cabbage". She browned the bacon and cooked the potatoes, added a Ham Steak instead of sausage, although I'm sure we can add sausage and then "Smothered" it all with the Cabbage….. YUMMO!

  19. Amanda–I'm totally going to make red cabbage with apples and sausage–I love that idea!

  20. Anon–It's similar but bubbles and squeak usually has mashed potatoes.

    Fluffywarthog–It's hot in NYC today, too!

  21. Lickedspoon–This is perfect grey, rainy day food. Hope you enjoy it!

  22. Glenda–The jalapeños add just enough of a bite.

  23. Penelopetx–Love that name! And I bet it would be great with ham and bacon.

  24. Ronny P.

    This sounds like a great new version of one of our favorite cabbage dishes. The ingredients are the same, Cabbage, Sausage, and Potatoes, but living in Baton Rouge, we do this usually in the oven in a roasting pan, and pour a little water mixed with liquid crab boil over the top of all of it,along with salt and pepper, cover it and cook with the lid on until the potatoes are done. It is fantasic, and can be as spicey as you want it.

  25. Ronny–Love the idea of doing it in the oven with crab boil!

  26. This is making me excited for fall! We make a similar version but instead of potatoes we use wide egg noodles as the starch and butter instead of the olive oil. Next time I make it I will definitely add the jalepenos.

  27. Reminds me of Bubble & Squeak….

  28. Made this tonight….it was fabulous!!! Thanks for another great recipe!!

  29. Delicious (!) and so simple. I could use a suggested "large deep pan" in place of my very well loved 5 qt non-stick everyday pan. My potatoes stuck no matter how well tended. The volume of cabbage for this recipe is more than a 5 qt can handle. A 12" cast iron skillet is more than my wrists might like. Should I have pulled out the 7 qt Le Creuset?

  30. Jill–Nothing more comforting than egg noodles with butter!

  31. Robert–Indeed, they are similar!

  32. Rosa–Yay! I'm so glad you enjoyed it!

  33. Hollywood–The Le Creuset should work, I reckon.

  34. Frito salad without the Fritos! Sounds like so much of healthy food….

  35. Chumasmom

    I made this tonight. I didn't have caraway seeds so I substituted 1/4 tsp. of fennel seeds instead and cut the jalapeno down to just one. My husband had three bowls of it — I believe this recipe is a keeper!

  36. Anonymous

    I made this tonight and it is delicious! Thanks!

  37. Anonymous

    Yum! Made this tonight and it was really good. Hubby said he would eat this again…so would I 🙂

  38. I liked how the layers were done in stages so each ingredient got done "just right'.. Caraway is a favorite seasoning and added just the right touch. Good dinner!

  39. Anonymous

    Made this tonight. It was very tasty. I added a couple tablespoons apple vinegar to balance the flavors. My husband could not stop eating it. Thank you.

  40. Thanks so much for sharing something my 90-year old father just loves! My post with my adaptations is attached to my name here. So good, Lisa!

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