I love to eat, but don’t like to spend too much time or money in the kitchen. Always looking for shortcuts!
Quick, Easy, Cheap, and Delicious!
Some of the greatest foods to prepare and eat in the fall are cabbage and potatoes. They’re also some of the cheapest! If you’re on a tight budget, or looking for an idea to cook the fall produce you got from the farmers market this week, this is one of my favorites. It is so simple, but so delicious—and it's a favorite in our home. Especially in the cold months, since it‘s very hearty and filling. It’s also a one-pot dinner, so it's easy cleanup, too.
If you’re looking for the short version of the recipe, scroll on down to the bottom of the page for this cheap dinner idea that’s just over five dollars!
Here is the price breakdown based on local grocery stores and sale prices. Such an affordable and filling option for dinner!
- Cabbage: $1.25
- Potatoes: $0.87
- Sausage: $2.50
- Yellow onion: $0.50
- Total cost: $5.12
This doesn’t include things like butter, oil, and seasonings you may already have in your pantry.
Yield: 2 to 4 servings
- 1 pack smoked or andouille sausage
- 3 potatoes of choice, peeled and chopped into 1-inch pieces
- 1/2 head of cabbage, peeled and chopped into 1-inch pieces
- 1/2 yellow onion, diced
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- Salt and pepper, to taste
- 1 Tablespoon brown or regular mustard (optional)
- Heat oil in pan over medium heat. Add onions and sauté until slightly tender.
- Add chopped potatoes, and cook until tender and crispy, about 10 minutes. Add more oil if needed, and season with salt and pepper.
- Once potatoes are cooked through, add sliced, smoked sausage to the pan. Stir together and let sausage cook through, about 5 minutes.
- Add chopped cabbage right on top in the pan. Add 1 tablespoon of butter on the cabbage, as well as more salt and pepper.
- Cover skillet with a lid and let cabbage steam for 5 minutes.
- Mix all together, and cook for another 5 to 10 minutes to let the cabbage cook through and get tender.
- Finish by mixing in 1 tablespoon of brown mustard (optional).
Serve while hot, with a side of cornbread.
The quick-and-dirty directions are above, but now I'll walk you through the steps in a bit more detail. I hope it's helpful!
Step 1: Prepare Your Skillet
Get your skillet going on medium heat, with 2 Tablespoons of oil of your choice. Sautée the onions until they are soft, then add the potatoes. Cook them until tender (about 10 minutes), stirring often so they get nice and golden and crispy on all sides, but don’t burn. Season with some salt and pepper. You may have to add a little more oil to prevent burning. You can also put a lid on and let the potatoes steam for a few minutes to help speed up cooking time.
Step 2: Add Sausage
For the sausage, I usually use a smoked or andouille sausage, depending on what’s on sale. Remove from package, and slice into 1/2“ to 1” slices. Then add to the skillet with the potatoes. Cook on low to medium heat to let the meat cook through, and the potatoes to soak up the juices. Stir often so the meat doesn’t stick to the pan or burn.
Step 3: Add Cabbage
Finally, scoop up all your chopped cabbage and place it right on top of all the sausage and potatoes already in the skillet. Get 1 tablespoon of butter, and place it on top of the cabbage. Season with salt and pepper, and then put a lid on the skillet. This will steam the cabbage to get it nice and tender. Steam for 5 minutes, then stir everything together, and cook for another 5-10 minutes to finish cooking the cabbage.
For an extra boost of flavor, stir in 1 tablespoon of brown spicy mustard or just regular mustard. This gives it a little needed kick, but it is just as good without it. It gives it kind of a German spin. We also sometimes add a little hot sauce for even more flavor.
To make this meal complete, prepare a $0.50 box mix of Jiffy cornbread to go on the side. It is delicious and makes this meal even more filling!
Amy on October 13, 2020:
Hi Ashley! This sounds yummy and simple to make. Thanks for sharing your recipe.