Cabbage Sausage Supper Recipe
Cabbage Sausage Supper Recipe photo by Taste of Home

Cabbage Sausage Supper Recipe

Read Reviews
5 35 37
Publisher Photo
"Everyone is surprised at how this flavorful combination calls for just a few ingredients," comments Ruby Williams from Bogalusa, Louisiana. "I complete the meal with a no-bake fruit dessert."
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 12 servings


  • 2 pounds smoked sausage, halved and cut into 3/4-inch slices
  • 1 large onion, cut into eighths
  • 1 medium head cabbage, chopped
  • 1/2 cup water
  • 1 pound carrots, cut into 1/2-inch slices
  • 5 medium potatoes, peeled and cut into 3/4-inch cubes

Nutritional Facts

1-1/4 cup: 190 calories, 4g fat (1g saturated fat), 34mg cholesterol, 675mg sodium, 28g carbohydrate (0g sugars, 4g fiber), 13g protein Diabetic Exchanges:2 starch, 1 lean mea


  1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
Originally published as Cabbage Sausage Supper in Quick Cooking January/February 2004, p19

Reviews for Cabbage Sausage Supper

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 17, 2016

"I made a few adjustments due to family preferences. Substituted Italian hot chicken sausage and used a can of cannelini instead of potatoes. Also used chicken broth instead of water. It was yummy"

Reviewed Feb. 10, 2016

"This is a fantastic dinner and so easy! I do agree with most reviewers that you need to add another cup of water, add salt and pepper, and up the cooking time to a full hour. I also prefer to use small yellow or red potatoes too for a better flavor."

Reviewed Feb. 1, 2016

"Easy and yummy! I only seasoned with salt and pepper. Would make again for another quick meal."

Reviewed Jan. 27, 2016

"Super yummy and easy. I did not have any trouble getting the veggies to cook with the 1/2 cup water, but I did chop all the vegetables small. (sliced carrots and potatoes with the food processor and diced the onions) I replaced 2 of the potatoes with sweet potatoes only because I like the mix of sweet and regular potatoes. I also cooked on the stovetop with some butter to cook the onions and cabbage first. I cooked the sausage in a different frying pan while cooking the veggies. I added the water and covered the veggies and they were done in just about the 20-25 min."

Reviewed Nov. 17, 2015

"This recipe has a delicious flavor, but unless you like your vegetables half raw at least double all cooking times and add about another 1/2 to 1 cup water. Also, add some salt and pepper to taste. The sausage and onion needs to be browned in a bit of butter or oil. With those few modifications I would then rate this recipe a 5."

Loading Image