Sausage Sweet Potato and Cabbage Skillet
From our kitchen · November 2, 2026
A cabbage can occupy the refrigerator for a remarkably long time while I keep making plans for it. This skillet is how I finally get on with dinner.
The sweet potatoes go in first, with a little broth and a lid to help them soften. Then the lid comes off so the edges can brown. Smoked sausage brings plenty of flavor without needing a separate sauce, and the cabbage cooks down around everything.
Cut the potatoes fairly small. I have learned that an inch is larger than I think when I'm hungry and watching a skillet. Half-inch pieces give us dinner sooner.
I finish with a small spoonful of cider vinegar and mustard. You shouldn't taste a sharp vinegary sauce; you should notice that the sweet potatoes and sausage suddenly taste better together. We eat this in shallow bowls, usually with mustard on the table. It is also good warmed for lunch, assuming I remember to put a portion away before everyone decides the skillet needs tidying.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
1 tablespoon olive oil
12 ounces fully cooked smoked sausage, sliced ½ inch thick
1 pound sweet potatoes, peeled and cut into ½-inch cubes
½ cup low-sodium chicken broth
1 small onion, sliced
4 cups thinly sliced green cabbage
½ teaspoon dried thyme
¼ teaspoon black pepper
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
Kosher salt, to taste
Directions
- 1
Heat oil in a large deep skillet over medium-high heat. Brown sausage 3–4 minutes; move to a plate.
- 2
Add sweet potatoes and broth. Cover and simmer over medium heat 8–10 minutes, until nearly tender.
- 3
Uncover and cook 2–3 minutes, until liquid mostly evaporates. Add onion and cook 3 minutes, stirring.
- 4
Add cabbage, thyme, and pepper in batches as needed. Cook 6–8 minutes, stirring, until cabbage is tender and sweet potatoes are cooked through.
- 5
Return sausage and heat through, following its package reheating directions. Stir in vinegar and mustard. Taste before adding salt.
One family tip
If the potatoes start sticking before they're tender, add broth a tablespoon at a time.
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