Pennsylvania Dutch Skillet Supper
Pennsylvania Dutch Skillet Supper is a one-pan cabbage-sausage recipe that comes together in no time at all! Bite size morsels of sausage, potatoes and cabbage nestled in a savory broth! Serve with a warm loaf of bread and call it dinner!
This one-pan supper recipe is often considered, Irish, German or just plain ole American. My family has had this easy meal on a monthly basis for as long as I can remember and our ancestors are French and Irish…go figure.
Why this recipe works
Pennsylvania Dutch Skillet supper is a quick and easy way to get vitamins and nutrients on the weeknight dinner table fast!
- One-pan clean up – who doesn’t love that? No messy kitchen or a lot of pots and pans to fool with – just one cast iron skillet does the trick!
- Cost efficient – the onions, potatoes and cabbage are pretty inexpensive
- Feeds a large group – You can easily feed six hearty meals with one large link of cooked sausage
Ingredients for cast iron skillet supper
The ingredients for this easy cabbage-sausage-potato recipe are pretty simple
- Green cabbage – depending upon how many people you’re feeding, a 2-3 pound head of cabbage is usually enough to feed 4
- Butter – just about two tablespoons (or a little vegetable oil or canola oil) to saute the onions and potatoes
- Onions – I used sliced sweet yellow onions, but you can use plain yellow onions or white- your call
- Link sausage -I like to use about a pound of smoked sausage or Keilbasa; you can use whatever type of link sausage you like for this Pennsylvania Dutch cabbage recipe
- Potatoes – I prefer a waxy potato, like a Yukon gold or a red creamer; these hold up better in the hot skillet than the brown russet or Idaho potatoes
- Chicken broth – you’ll need just a little chicken broth or chicken stock to steam the green cabbage and potatoes
- Garlic powder – just a pinch
- Caraway seeds – these really give a nice flavor to the cabbage and sausage mixture
- Salt and ground black pepper to taste
If you want a spicier version, feel free to garnish individual servings with a little Louisiana Hot Sauce or Tabasco sauce.
The beauty of this cast iron skillet supper is that it’s quite filling and cost efficient. Ingredients include: 1/2 link sausage, one large Yukon gold potato, 1/2 small head of cabbage and 1/2 a large onion which provides four hearty bowls full of Pennsylvania Dutch Skillet Supper!
Instructions
This is an overview. For exact ingredients and measurements, please see the recipe card below.
Meal prep: Core and cut the cabbage into bit size pieces and set aside. Then dice the potatoes and slice the onions. Slice the sausage into 1/4″ inch bite size pieces. Set all this aside
- In a large cast iron skillet on medium heat, melt butter; saute onions and potatoes for a few minutes
- Add cut cabbage and sausage; season mixture with garlic powder and sprinkle caraway seeds over the mixture
- Pour in a little chicken broth and cover
- Allow to simmer 8-20 minutes or until the potatoes are tender
Add in the diced potatoes and sliced sausage
Pour a little chicken broth over the mixture; add a little garlic powder and caraway seeds; cover and simmer until potatoes are tender.
Recipe FAQ
You can use beef, turkey or Kielbasa sausage for this recipe. Kielbasa is a Polish pork sausage; in the United States, we often refer to it as smoked sausage.
Yes, but keep in mind that this dish will simmer a little while and the fluffy russet potatoes will disintegrate somewhat. (Russets are less waxy than Yukon gold potatoes.) When cooking potatoes in a dish like this (or a soup/stew), a waxy Yukon gold or Red potato holds up best.
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!
I think you’ll find this cabbage-sausage skillet recipe a well-balanced and delicious weeknight dinner!
Serve this quick and easy cabbage recipe with a side of homemade cornbread and call it dinner!
Related recipes
- Cajun Braised Cabbage Wedges
- Stuffed Cabbage Rolls with Tomato Sauce
- Restaurant-Quality Fried Catfish
- Easy Potato Cakes
- Fried Okra
- Southern Skillet Cornbread
Pennsylvania Dutch Skillet Supper
Ingredients
- 1 head green cabbage , about 2-3 pounds; rough cut into 1"inch pieces
- 2 tablespoons butter (unsalted)
- ¾ cup chopped yellow onion ¼" inch slices
- 1-2 cups diced Yukon gold potatoes 1" inch cubes
- 1 pound smoked sausage, or Keilbosa ¼" inch slices
- 1 teaspoon garlic powder
- 1 tablespoon caraway seed
- ¾ cup chicken stock
Instructions
- In a cast iron skillet, melt butter; saute onions and potatoes in butter for 5 minutes2 tablespoons butter (unsalted), ¾ cup chopped yellow onion, 1-2 cups diced Yukon gold potatoes
- Add chopped cabbage and smoked sausage; combine well1 head green cabbage, 1 pound smoked sausage, or Keilbosa
- Season with garlic powder and add caraway seeds; combine well1 teaspoon garlic powder, 1 tablespoon caraway seed
- Add chicken broth; combine; cover and allow to cook until potatoes are tender¾ cup chicken stock
- Season to taste with salt and ground black pepper
