Craving a cozy, flavorful meal that’s easy to make and even easier to clean up? This one-pot recipe for chicken sausages with braised red cabbage and potatoes checks all the boxes.
With rich, comforting flavors and a quick prep time, it’s the perfect dish for busy evenings or laid-back dinners. Here’s what makes this recipe a must-try.
Why This Recipe Is a Winner
This one-pot recipe shines because it’s simple yet packed with flavor. The combination of savory chicken sausages, tangy red cabbage, and tender potatoes creates a well-balanced meal that feels both nourishing and satisfying.
- One-pot convenience: Fewer dishes mean more time to relax after dinner.
- Versatile ingredients: Use chicken, turkey, or even plant-based sausages to suit your taste.
- Quick braising technique: Brings out rich flavors in less time than traditional methods.
By using a Dutch oven, the dish retains all the wonderful juices and aromas, giving it that slow-cooked taste without the long wait.
Tips for Perfect Braising
Braising is the key technique here, blending the cabbage, apple cider, and aromatics into a deeply flavorful base. Follow these tips for the best results:
- Layer the flavors: Brown the chicken sausage first to create a caramelized foundation for the rest of the ingredients.
- Don’t rush the cabbage: Allow it to cook until soft and infused with the tangy cider and spices.
- Use the right pot: A Dutch oven distributes heat evenly, ensuring your ingredients cook to perfection without burning.
Diet-Friendly Substitutions
This one-pot recipe is easily adaptable for various diets, making it a hit with different preferences or restrictions. Here’s how you can tweak it:
- Gluten-free: Most chicken sausages are naturally gluten-free, but double-check the label to ensure compliance.
- Low-carb: Replace potatoes with cauliflower florets or chunks of turnips for a lower-carb alternative.
- Vegetarian: Swap chicken sausage with plant-based sausage and adjust seasonings for a flavorful vegetarian option.
How to Serve & Pair
This recipe is a complete meal on its own, but there are ways to enhance it for gatherings or special occasions:
- Add a fresh element: Serve with a simple green salad dressed in a light vinaigrette for added crunch.
- Crusty bread: A slice of warm, crusty bread is perfect for soaking up the juices.
- Wine pairing: Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir to complement the dish’s flavors.
Make It Your Own
One-pot recipes are meant to be flexible, and this dish is no exception. Experiment with these ideas to make it uniquely yours:
- Spice it up: Add a pinch of crushed red pepper for a kick of heat.
- Switch the veggies: Include carrots or parsnips alongside the potatoes for added sweetness.
- Herb swaps: Use rosemary or sage instead of thyme for a different flavor profile.
By customizing the ingredients, you can create a dish that perfectly matches your cravings or seasonal produce.
Whether you’re cooking for a busy weeknight or a relaxed family dinner, this one-pot recipe delivers delicious comfort with minimal effort.
Best Chicken Sausages with Braised Red Cabbage & Potatoes One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 1½ pounds small red potatoes unpeeled, halved
- ¼ cup vegetable oil divided
- ¾ teaspoon table salt divided
- ¼ teaspoon pepper
- 1½ pounds raw chicken sausage
- 1 onion halved and sliced thin
- 1 head red cabbage 2 pounds, cored and shredded
- 1½ cups apple cider
- 1 Granny Smith apple peeled and grated
- 2 bay leaves
- 1½ teaspoons minced fresh thyme or ½ teaspoon dried
- 2 tablespoons cider vinegar
- 2 tablespoons minced fresh chives
Instructions
- Toss potatoes with 1 tablespoon oil, ¼ teaspoon salt, and pepper in a bowl. Cover and microwave, stirring occasionally, until tender (about 5 minutes). Drain well.
- Heat 1 tablespoon oil in a Dutch oven over medium heat until shimmering. Brown sausage on all sides (about 5 minutes) and transfer to a plate.
- Add onion and remaining ½ teaspoon salt to the Dutch oven, cooking over medium heat until softened (about 5 minutes). Stir in cabbage, cider, grated apple, bay leaves, and thyme. Nestle the sausages into the mixture, cover, and cook until cabbage is tender and sausages reach 160°F (about 20–25 minutes).
- Uncover the Dutch oven and simmer until most liquid evaporates (about 2–3 minutes). Transfer sausages to a platter and discard bay leaves. Stir vinegar into vegetables, season to taste, and transfer alongside the sausages. Cover with aluminum foil to keep warm.
- Wipe the Dutch oven clean with paper towels. Heat remaining 2 tablespoons oil over medium heat. Add potatoes, cut side down, and cook until browned (2–5 minutes). Transfer potatoes to the platter with sausage and cabbage, garnish with chives, and serve.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.