Pennsylvania Dutch Skillet Supper
This one-pan Pennsylvania Dutch Skillet Supper recipe is often considered, Irish, German or just plain ole American. My family has this one-dish-dinner on a monthly basis for as long as I can remember and our ancestors are French and Irish…go figure.
The beauty of this skillet supper is that it’s quite filling and cost efficient. This recipe used 1/2 link sausage, one large Yukon gold potato, 1/2 small head of cabbage and 1/2 a large onion which provided four hearty bowls full of Pennsylvania Dutch Skillet Supper!
How Do I Make Pennsylvania Dutch Skillet Supper?
- Saute onions
- Add in cabbage, potatoes and sausage
- Pour in a little beef or vegetable stock
- Allow to simmer until the potatoes are tender (about 20 minutes).
What Kind of Sausage Should I Use for Pennsylvania Dutch Skillet Supper?
You can use beef, turkey or Keilbosa sausage for this recipe. Kielbasa is a Polish pork sausage; in the United States, we often refer to it as smoked sausage.
Can I Substitute Russet Potatoes for the Yukon Gold Potatoes?
Yes, but keep in mind that this dish will simmer a little while and russet potatoes are less waxy and more fluffy than Yukon gold potatoes. When cooking potatoes in a dish like this (or a soup/stew), use a waxy Yukon gold or Red potato -they will not disintegrate under heat. Russets have a tendency to disintegrate, creating a thicker, potato-based broth.
Do I Need to Cook the Sausage First?
Generally speaking, smoked sausages and Kielbasa are already smoked and sealed in their packaging. In this case, simply add the sliced smoked sausage to the skillet and allow it to warm up while the potatoes cook!
Pennsylvania Dutch Skillet Supper
Ingredients
- 1 package smoked sausage, or Keilbosa sliced
- 1/2 large yellow onion sliced
- 1/2 medium head of cabbage sliced
- 1-2 large Yukon gold potatoes diced
- 1 tablespoon oil
- 1 tablespoon caraway seed
- 2 cups beef broth
Instructions
- In a cast-iron skillet, add oil; bring to medium heat and add onions and caraway seeds
- Add cabbage, potatoes and smoked sausage; combine well
- Add beef broth; cover and allow to cook until potatoes are tender
- Season with salt and pepper to taste
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