July 19, 2013

Sausage Steam Pot with Potatoes & Cabbage

You know how I have those conversations with myself and then write out the dialog and y’all get a laugh because I’m just a few strands of clarity this side of a trip to the nut house?

Well, my brain went all over the place with this one.

Me:   If Corned Beef & Cabbage is Southern, why do so many Irish people eat it?

Me:  Who said it was Southern?

Me:  Hank Williams Jr.

Me:  Um. What?

Me:  Don’t you remember that Hank song that went, “You had corned beef and cabbage at your girlfriend’s house last night”?

Me:  No. What’s corned beef and cabbage got to do with anything?

Me:  Because I made that dish that’s similar but with smoked sausage and potatoes and was wondering if that was a Southern thing or an Irish thing. Or a Polish thing? Or German??

Me:  I dunno.

Me:  You’re no help.

Me:  Let’s google Hank songs until we find that song.

Me:  OK!

[17 wasted hours of life later]

Me:  Dude. That song is so not as good as I remembered it.

Me:  Yeah, but some of them were. I’m homesick.

Me:  You ARE home.

Me:  High school was a m a z i n g. That’s what I mean.

Me:  You’re feeling nostalgic. Not homesick.

Me:  Whatever. Play Tuesday’s Gone again and see if you don’t feel like poofing up your hair, going to Saylor Lake and partying like rock stars just one last time.

Me:  Tuesday’s Gone makes everybody feel like that. And Lynyrd Skynyrd sang that.

Me:  So did Hank. Google it!

[17 wasted hours of life later…]

A N Y W A Y... I can’t tell you much about this recipe other than it’s a combo I've been eating all my life. Sometimes with smoked sausage, sometimes with corned beef. I put it out there on the Facebook page and y’all seemed as scattered about it as me! Everyone seems to make a version of it and nobody has a name! Lot's of folks said Boiled Supper (and I think they're right) but since I usually make this in the oven, that kinda doesn't work.

Sausage Steam Pot with Potatoes & Cabbage
2 pounds smoked sausage, cut into 2-inch pieces*
2 1/2 pounds small potatoes (I used Honey Gold)
1 head cabbage
1 14-ounce can chicken broth**
Salt and pepper

Oven Preparation:
Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges and place in the bottom of a large roasting pan. Don’t remove the core as it will keep the wedges together.

Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage – that’s OK.

Cover pan tightly with aluminum foil or tight-fitting lid (we're steaming here so it's got to be good and tight) and bake at 350 degrees for 2 hours.

See below for Stove-Top and Crock Pot preparation.

Stove-Top Preparation:
Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges. Don’t remove the core as it will keep the wedges together.

Layer cabbage wedges, potatoes and sausage pieces into a large pot, season each layer with salt and pepper. Pour chicken broth into pot.

Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1-2 hours or until potatoes are very tender.

Crock Pot Preparation:
Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10-12 wedges. Don’t remove the core as it will keep the wedges together.

Layer cabbage wedges, potatoes and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.

Cook on low for 8-10 hours or high for 4-6 hours or until potatoes are very tender.

*You can use any link sausage in this recipe.  If you're buying something that's already formed into smaller links (vs the long continuous link like smoked sausage and kielbasa), don't cut the links, place them in the pan or pot whole.

**You might be thinking this isn't enough liquid but we're steaming here, not boiling.  Plus the cabbage is going to put out a good bit of moisture itself.


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  1. This so made me laugh. I just made my family recipe for this last week. I have not published it to my blog because I did not know what to call it. My family always called it "Smoke Sausage, Cabbage and Potatoes". Even though it has carrots and onions in it too. It wasn't until I much older that I learned people make it with corned beef and call it a "Boiled Dinner". I love that you do it in the oven. I am going to have to try it. Thanks for sharing your recipe.

    1. I'm glad I'm not the only one who can't come up with a name for it! And I'm glad you got a laugh :o)

  2. I just wanted to let ya know I found this in Pinterest, looking for cabbage recipes, grew cabbage in our garden. The day got away from me, so I resigned myself to not having it tonight. So sad. Then I thought I could make it in my pressure canner. I'm new to using it to can food, then I chickened out.changed my crazy mind again. Ok, I can do this! Cut up the cabbage, peeled tators, sliced the sausage, added baby carrots, sweet corn on the cob, broke in half, an onion, chicken stock, and hubby chopped 2 jalapeno peppers. So ok, here goes nothing. Got the canned up to 15 lbs pressure and cooked for 10 minutes. I was so excited, and a little nervous to see how it came out. And it was Wonderful!!! We loved it!!! Thank you for the recipe!

  3. If using corned beef, do you recommend chunking it or in slices?

    1. You have to cook it whole then slice it once it's done. And, unless you have a gigantic crock pot, you'll have to cook it in the oven. Cook it for an hour, covered (just use water - you won't need chicken broth with meat this flavorful) then add the veggies and follow the recipe.

  4. Try subbing white wine for some of the broth. It makes it yummier.

  5. we add tony cachere's low sodium cajun seasoning and YUM; so much better day 2 and add more ingreds back to the pot!!

  6. My husband does not like cabbage, can anything be substituted?

  7. Bangers, spuds and slaw

  8. My mom made something similar only she sauteed the sausage in her cast iron skillet with some onion, then she took them out and fried sliced potatoes on the skillet, added back the sausage and onions and then added the cabbage, stirring it till the cabbage was done
    She was from Tennessee and called it Bull dogs....

  9. I made it twice in the smoker, first time with kielbasa and then with corned beef, ( takes a little longer with the corned beef), both times using red potatoes and adding carrots. Was so good had no left-overs.

  10. Can chicken or ham be used instead ? what would the cooking time be?

  11. I just love it when folks start tearing a recipe apart..If you change it then it is not the same recipe..This is why I do not like to share mine cause this is what I hear"When I made it it did not taste like yours" So I ask a few questions and find out that they changed a "few" things...Well duh if you do that of course it will be different!!

  12. This sounds so good...I am gonna try this very soon!

  13. I', the only one who will eat this if I cut all in half will cooking time be the same

    1. Yep. 1 potato takes the same time as 10 potato's to get cooked..........

  14. We call it Bubbles and Squeak (because we start with bacon grease). I always add smoked sausage if it is the main dish but leave them out if it is a side.

  15. This sounds delicious!!! Can a countertop roaster oven be used to cook this?

  16. I am making this in the crockpot. I really hope it turns out!!

  17. Have and use a milk can cooker and love it...It is so fast , much like a pressure cooker. Think I will try this in my can cooker.

  18. Just wondering where the "dirty party" is? ... Sorry, couldn't resist such a great temptation. Recipe sounds good!


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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