Sausage and Potato Bowls with Cabbage and Gravy
- 32 mintotal time
- $2.21£1.12a serving
- 734646calories
- 2120 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Browned pork sausages on crushed potatoes and cabbage, with a quick mustardy onion gravy.
Ingredients
Serves 4.
- 1.5 lb russet potatoes, cut into small chunks
- 11 oz green cabbage, shredded
- 1 lb pork sausages (links), 8 sausages
- 2 yellow onions, thinly sliced
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- 1 vegetable bouillon cube
- 1 tbsp cornstarch
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), mustard, celery, sulfites. Check the label: milk, egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a saucepan, cover with boiling water from the kettle, add a pinch of salt and simmer for 12–15 minutes until tender, adding the green cabbage for the last 4 minutes. Drain well.
- Meanwhile, heat the vegetable oil in a large frying pan on medium heat. Add the sausages, wash your hands and fry for 12–14 minutes, turning often, until browned all over and cooked through with no pink inside (160°F). After 3 minutes, add the yellow onion and dried thyme around the sausages and cook, stirring now and then, until soft and golden.
- Lift the sausages onto a plate. Crumble the bouillon cube into 1¼ cups (300 ml) of boiling water, mix the cornstarch with 2 tablespoons of cold water and stir both into the onions with the Dijon mustard. Bubble for 2 minutes, stirring, until thickened into a glossy gravy.
- Roughly crush the potatoes with a fork, the olive oil and a pinch of salt and black pepper, and fold the cabbage through.
- Divide the potatoes and cabbage between bowls, top with the sausages and pour over the onion gravy.
Leftovers: Keeps in the fridge for 2 days; reheat the sausages and gravy until piping hot.
Ingredients
Serves 4.
- 700 g white potatoes, cut into small chunks
- 300 g white cabbage, shredded
- 450 g pork sausages, 8 sausages
- 2 onions, thinly sliced
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- 1 vegetable stock cube
- 1 tbsp cornflour
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, mustard, celery, sulphites. Check the label: milk, egg, soya. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a saucepan, cover with boiling water from the kettle, add a pinch of salt and simmer for 12–15 minutes until tender, adding the white cabbage for the last 4 minutes. Drain well.
- Meanwhile, heat the vegetable oil in a large frying pan on medium heat. Add the sausages, wash your hands and fry for 12–14 minutes, turning often, until browned all over and cooked through with no pink inside (71°C). After 3 minutes, add the onion and dried thyme around the sausages and cook, stirring now and then, until soft and golden.
- Lift the sausages onto a plate. Crumble the stock cube into 300 ml of boiling water, mix the cornflour with 2 tablespoons of cold water and stir both into the onions with the Dijon mustard. Bubble for 2 minutes, stirring, until thickened into a glossy gravy.
- Roughly crush the potatoes with a fork, the olive oil and a pinch of salt and black pepper, and fold the cabbage through.
- Divide the potatoes and cabbage between bowls, top with the sausages and pour over the onion gravy.
Leftovers: Keeps in the fridge for 2 days; reheat the sausages and gravy until piping hot.
Nutrition per serving
| Calories | 734 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 48 g |
| Fat | 52 g |
| Fiber | 7 g |
| Sodium | 1700 mg |
| Calories | 646 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 57 g |
| Fat | 39 g |
| Fibre | 12 g |
| Sodium | 1034 mg |
Worked out from the ingredients, 455 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.21 a serving in the US (range $1.69–$2.93) and £1.12 in the UK (range £0.86–£1.48). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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