Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One PanSausages, potatoes and cabbage are a popular winter combination and a comforting and economic family meal. Here this already easy meal goes from easy to super easy and is cooked all in one pan which minimises cooking vessels and clean up. Got to love that!

Sausages, Potatoes & Cabbage in One Pan

As with many of my recipes, the quantities are flexible and the addition of one or two more potatoes and another couple of sausages and you will have enough for six. If adding more potatoes you will probably need to add a little more stock or water.

Serves 4

olive oil
500g pork sausages
1 onion, thinly sliced
500g potatoes, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp fennel seeds
1 cup chicken or beef stock broth
½ medium cabbage, sliced
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook for 4-5 minutes each side or browned and cooked through. Remove
sausages from pan and set aside. When cool enough to handle, cut into 2.5cm pieces.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add potatoes, garlic and fennel seeds and toss to combine. Pour in stock, cover, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until potatoes are just tender.

3              Add cabbage and cook, stirring occasionally, for 10-15 minutes longer or until cabbage is tender. Return sausages to pan and cook for 3-4 minutes longer or until sausages are heated through.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, potatoes, cabbage: Krismaw Gardens – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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