This hearty, rustic and easy one pan recipe is so satisfying and delicious! The caramelized onions and cabbage, golden brown potatoes with paprika Hungarian kolbasz has you going back for seconds!
Sometimes, all we want is to make an no fussy, easy dinner during a busy work week. This one pan recipe is that and more with the earthy flavours of potatoes and cabbage and the slight spicy kolbasz flavoured with Hungarian paprika and lots of garlic.
This dish takes me back to the time when the peasants would make this simple recipe with the ingredients they had on hand. It was inexpensive and very satisfying. The farmers with large families would serve a similar dish to keep the cost down and in most cases they would feed the workers and this dish was a healthy and hearty meal choice.
INGREDIENTS AND SUGGESTIONS
Sausage: my preference is to use Hungarian kolbasz in many of my recipes that call for sausage. It’s a slightly spicy sausage with lots of garlic and paprika. You can easily substitute with another Europeon Polish or German sausage or even chorizo for this recipe.
Olive oil: I recommend using a good quality extra virgin olive oil for best results.
Onion and garlic: are used to start the base of the recipe, and I like to slice the onions rather then diced them to get a sweet caramelized flavour.
Potatoes: I used Yukon Gold potatoes for this recipe, as it offers a lovely golden colour with a natural buttery flavour and they are a perfect potato to use for pan-frying.
Cabbage: is often added to many Hungarian dishes; this earthy vegetable sweetens as it cooks adding so much flavour.
Tomato: this recipe only needs one medium-large tomato and often I like to use organic; by adding tomato to this recipe it added a sweet flavour and colour
Paprika: my go to paprika is Hungarian sweet for this recipe and you can replace it by using cayenne pepper, but use 1/2 the amount or a smoked Spanish paprika.
Seasonings: salt and pepper
Vegetable or chicken broth: when I don’t have homemade broth, I will use the organic bouillon cubes
Parsley: is often used in Hungarian dishes and by adding it to this recipe, it offers a fresh and fragant flavour and colour to this dish
This recipe takes just over 30 minutes from start to finish and it makes a perfect weekday meal when we run out of ideas what to make for dinner. It is a great dish to use up those vegetables that keep staring at you each time you open the refrigerator door. I do love the tasty cabbage and potato combination and when you caramelize the onions, it adds such a wonderful sweetness to the dish.
The homemade Hungarian sausage is a family favourite and since Dad is no longer with us, who in my opinion made the best kolbasz, I purchase mine at a local Hungarian butcher and it is very good! I hope to one day to make my own but I would have to go by memory as Dad didn’t have a recipe, as most Europeans who made the best dishes didn’t follow a recipe.
HOW TO MAKE THIS HEARTY RECIPE
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sausage and cook for 8-10 minutes turning over halfway through. Remove the sausage and transfer to a plate, cover to keep warm. Add the remaining olive oil to the pan and onion. Sauté the onion for about 3 minutes, then add garlic and cook for about 30 seconds.
Add potatoes and cover with a lid or foil. Cook the potatoes until golden brown about 10 minutes, stirring every few minutes. Add the cabbage and continue cooking until the cabbage it softens, about 5 minutes. Add and stir in the paprika, salt and pepper.
Return the sausage back into the pan with the potatoes and cabbage. Add the tomato and vegetable/chicken broth. Simmer until the potatoes and tomato are tender, for another 10 minutes. Remove the lid halfway through for the liquid to evaporate.
Taste and adjust the seasonings if needed. Serve and garnish with parsley.
LEFTOVERS AND STORING
I don’t know about you, but I looovvvee leftovers for a few reasons. You don’t have to think about what to make your next dinner. How easy is it when you fill your place and pot it in the microwave or heat it in a skillet. Let’s not forget, food often tastes better after it sits when the flavours had a chance to come together and meld. Thanks to science, refrigeration helps to enhance the flavours! So with that said, this dish can be warmed up for leftovers 3 days after.
FAQ
Can I use another type of sausage for this recipe? Yes you can, and the reason why I like to use Hungarian kolbasz in my recipes is the rich garlic and paprika flavours and it is a sausage I grew up with and so thoroughly enjoy. My suggestion would be to select a spicy sausage that doesn’t have a lot of heat such as chorizo would be an option or an European Polish or German sausage.
Can I cut the sausage in slices in this recipe? Yes you can and since I was using a homemade sausage, it tends to be not as dense as what you would purchase in a grocery store. So just keep that in mind when you purchase your sausage.
One-Pan Cabbage, Potato and Kolbasz Dinner
Equipment
- large skillet or cast iron pan
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb mild kolbasz sausage, cut into 3-4 inch links (option to cut into 1 inch slices)
- 1 onion, sliced
- 1 garlic, minced
- 3-4 Yukon gold potatoes, cut 1/2 inch cubes
- ½ small cabbage, roughly chopped (approx. 3 cups)
- 1 tsp Hungarian paprika
- 1 tsp salt
- ½ tsp pepper
- 1 medium tomato, diced
- ½ cup vegetable/chicken broth
- parsley, garnishing
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sausage and cook for 8-10 minutes turning over halfway through. Remove the sausage and transfer to a plate, cover to keep warm.
- Add the remaining olive oil to the pan and onion. Sauté the onion for about 3 minutes, then add garlic and cook for about 30 seconds.
- Add potatoes and cover with a lid or foil. Cook the potatoes until golden brown about 10 minutes, stirring every few minutes.
- Add the cabbage and continue cooking until the cabbage it softens, about 5 minutes. Add and stir in the paprika, salt and pepper.
- Return the sausage back into the pan with the potatoes and cabbage. Add the tomato and vegetable/chicken broth. Simmer until the potatoes are tender for another 10 minutes. Remove the lid halfway through for the liquid to evaporate.
- Taste and adjust the seasonings if needed. Serve and garnish with parsley.
Nutrition
