Easy and Frugal Kransky Sausage, Cabbage, and Potato One-Pan Dinner

A hearty and frugal Kransky sausage, cabbage, and potato one-pan dinner that comes together in one pan. Flavourful, simple, and served in no time.

I always have a few sausages, like Kransky (kielbasa) or Chorizo, in the freezer (purchased at half price) for quick, easy meals full of flavour.

For this dish, I had some cabbage that I wanted to use up, so I paired it with the Kransky and potatoes (not revolutionary – these are common pairings), for an easy one-pan meal that came together in around 20 minutes.

Add a dollop of your favourite mustard for extra flavour.

My father loved Kransky, and we would eat it often for lunch as kids on crispy Vietnamese rolls with a healthy smear of mustard (if you’re looking for other ways to serve it).

He would fry slices of Kransky in butter, which I’m sure isn’t heart-healthy, but it was bloody tasty, that’s for sure.

Ingredients

Kransky Substitutes

I buy Kransky and Chorizo when they’re half-price and freeze each sausage individually to add to a wide variety of meals. Both sausages are full of flavour, which means a little goes a long way.

Alternatives to Kranksy or Chorizo include smoked sausage, or any flavourful sausage like fennel sausages.

As a lot of the flavour in this dish comes from the sausage, it pays to get ones that have a lot of flavour.

For some reason, our local supermarkets have stopped stocking caraway seeds, so if you can’t find them, you can leave them out.

How to Make Sausage and Cabbage Skillet

Step 1: Start by chopping your potatoes and placing them in a pot of cold water. Bring to the boil and cook until they are almost but not quite cooked through — you still want a little give when you poke them with a fork. Drain and set aside.

While the spuds are cooking, dice up the sausage, slice the onion, and shred the cabbage.

Step 2: Heat a little oil or butter in a frying pan over medium-high heat. Add the Kransky and cook until some of the fat has rendered and it’s starting to brown.

Step 3: Add the potatoes and onion and cook, stirring occasionally, until they are starting to get some nice colour and browning.

Step 4: Add the chopped cabbage and caraway seeds and continue cooking until the cabbage has softened to your liking. If you like crispy cabbage, cook it for a little less.

If you like it as my grandmother cooked it (a hair’s breadth away from disintegrating into mush), keep cooking for a little longer.

Season generously with salt and pepper to taste, and serve with a dollop of mustard.

Leftovers, Storage, Reheating

This dish is best enjoyed fresh, but will keep in an airtight container in the fridge for up to 3 days.

The leftovers are almost better than the original – the caraway seed flavour permeates the potato.

To reheat, simply warm it through in a frying pan or in the microwave until piping hot.

This dish is not suitable for freezing.

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