Creamy, crunchy, and packed with flavor- this one pot cheesy sausage potatoes and cabbage recipe is sure to delight even your pickiest eaters! We love this take on colcannon!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Cheesy Sausage Skillet

We love simple, good one pot meals that are comforting, warm, and full of flavor.

When we think Irish food, we immediately think of comfort – while Ireland gets a bad rap for food, everytime we have been to Ireland we've only ever had amazingly good food that is bursting with comforting flavors and fresh, beautiful ingredients.

While Irish food is often simple and unfussy, it is good – and great for large, comforting dinners that the whole family can eat.

One of our favorite comfort dishes is creamy, buttery colcannon.

If you've never had colcannon (one of our favorite Irish dishes, hands down), you are missing out!

It is good, rich, and comforting- and so easy to make. We're kicking this One Pot Cheesy Sausage Potatoes and Cabbage colcannon recipe one up a bit with some sausage (we used german sausage, but you can use bratwurst, polska kielbasa, whatever you'd like) and lots of cheese.

This meal is so comforting and good, it can turn any day around.

It's easy to prepare and only takes one pot- so there's no messy cleanup after. It's solid to make and enjoy all snuggled up on a cool night, and let you troubles fade away!

How to Make Cheesy Cabbage sAusage and Potatoes

First assemble the following ingredients:

4 german sausage links diced into 1/2″ slices
½ head of green cabbage diced into small strips
2 cups chicken broth
5 large russet potatoes diced into 1/2″ cubes
2 tbsp butter
1 cup cheddar cheese
½ cup fresh shredded parmesan cheese
green onions to garnish

Use this Method

Saute. On medium high heat, add sausage into pan with diced cabbage. Brown, stirring occasionally to prevent burning.

Simmer. When cabbage and sausage are browned, add chicken stock and potatoes. Cover with a lid and cook until stock is absorbed and potatoes are soft and tender. Reduce heat to low.

Combine. Mash potatoes in pot with a fork or the back of a wooden spoon (they will be a bit lumpy, that is fine!) Add in cheese and butter, stir well to combine. When cheese and butter are melted, remove from heat and taste. Add more salt and pepper to taste and serve.

Kitchen notes

Use leftovers. This recipe is a great way to use leftover mashed potatoes or leftover mashed potatoes.

Add-ins. For additional flavor try adding a few cloves of garlic, black pepper, mustard, sauteed yellow onion, red pepper flakes, or bacon!

Potato Choice. Its best to use yukon gold potatoes for this recipe but you can opt for other types if you need to.

A few answers

Can we use turkey sausage?

Yes! For a healthier alternative to regular pork sausage you can opt for turkey sausage, beef, or smoked sausage. Prepare the same way.

Can we use olive oil instead of butter?

Yes, the flavor will be slightly different if you opt for an equal amount of olive oil.

How do we store leftovers?

Leftovers can be kept in an airtight container for 3-4 days in the refrigerator.

Serve it with

Crusty Bread. Suited to soaking up any savory juices from the skillet, adding a satisfying texture contrast.

Garden Salad. A fresh, crisp salad provides a light, refreshing balance to the hearty, savory skillet.

Pickles. The acidity and crunch of pickles add a tangy contrast that complements the rich flavors of the sausage and cabbage.

Roasted Carrots. Sweet and slightly caramelized, roasted carrots offer a complementary sweetness to the savory skillet.

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Ingredients

4 german sausage links, diced into 1/2″ slices
½ head of green cabbage, diced into small strips
2 cups chicken stock
5 large russet potatoes, diced into 1/2″ cubes
2 tbsp butter
1 cup cheddar cheese
½ cup fresh shredded parmesan cheese
green onions, to garnish

Method

On medium high heat, add sausage into pan with diced cabbage.
Brown, stirring occasionally to prevent burning.
When cabbage and sausage are browned, add chicken stock and potatoes.
Cover with a lid and cook until stock is absorbed and potatoes are soft.
Reduce heat to low.
Mash potatoes in pot with a fork or the back of a wooden spoon (they will be a bit lumpy, that is fine!)
Add in cheese and butter, stir well to combine.
When cheese and butter are melted, remove from heat and serve!