Smoked Sausage with Cabbage and Potatoes
- 45 mintotal time
- $1.94£1.19a serving
- 554567calories
- 1718 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.
Golden potatoes, smoked sausage and soft cabbage cooked in one pan with a tangy mustard finish.
Ingredients
Serves 4.
- 14 oz smoked sausage (kielbasa), sliced
- 1.5 lb russet potatoes, cut into small cubes
- 11 oz green cabbage, shredded
- 1 yellow onion, sliced
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: mustard, sulfites. Check the label: wheat (gluten), milk, egg, soy, celery. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large pan with a lid on medium heat. Add the potatoes and a pinch of salt, cover and cook for 12–15 minutes, stirring now and then, until nearly tender.
- Uncover, add the smoked sausage and yellow onion, and cook for 6–8 minutes until browned.
- Stir in the green cabbage, smoked paprika and 3 tablespoons of water. Cover and cook for 6–8 minutes until the cabbage is soft and the potatoes are tender.
- Mix the Dijon mustard and apple cider vinegar, stir through, and season with black pepper.
Leftovers: Fridge 3 days; reheat until piping hot.
Ingredients
Serves 4.
- 400 g smoked pork sausage, sliced
- 700 g white potatoes, cut into small cubes
- 300 g white cabbage, shredded
- 1 onion, sliced
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tbsp cider or white wine vinegar
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: mustard, sulphites. Check the label: gluten, milk, egg, soya, celery. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large pan with a lid on medium heat. Add the potatoes and a pinch of salt, cover and cook for 12–15 minutes, stirring now and then, until nearly tender.
- Uncover, add the smoked sausage and onion, and cook for 6–8 minutes until browned.
- Stir in the white cabbage, smoked paprika and 3 tablespoons of water. Cover and cook for 6–8 minutes until the cabbage is soft and the potatoes are tender.
- Mix the Dijon mustard and cider or white wine vinegar, stir through, and season with black pepper.
Leftovers: Fridge 3 days; reheat until piping hot.
Nutrition per serving
| Calories | 554 |
|---|---|
| Protein | 17 g |
| Carbohydrate | 41 g |
| Fat | 36 g |
| Fiber | 7 g |
| Sodium | 978 mg |
| Calories | 567 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 44 g |
| Fat | 36 g |
| Fibre | 8 g |
| Sodium | 1032 mg |
Worked out from the ingredients, 402 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 $1.94 a serving in the US (range $1.48–$2.57) and £1.19 in the UK (range £0.91–£1.57). 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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