Smothered Potatoes, Cabbage, and Andouille

You Can Smother Just About Anything and I’ll Eat It

This hearty Southern-style one-pot wonder combines tender cabbage, creamy potatoes, and smoky andouille sausage—all slow-simmered in rich beef stock until perfectly smothered, steamy, and satisfying.

Look, you could smother a tire in broth and seasoning and I’d probably give it a go. There’s just something magical about smothered food—it’s cozy, savory, and always feels like someone cooked it for you out of love… or at least pity and a whole lot of butter.

This dish? Smothered Potatoes, Cabbage, and Andouille Sausage is next level. The cabbage gets meltingly tender. The potatoes soak up every bit of smoky sausage flavor and beefy stock. And the andouille? Spicy, rich, and basically carrying the whole dish like it’s in a culinary Olympic relay.

I’m already a big cabbage fan, but throw potatoes in the mix and suddenly I’m making excuses to eat this three days in a row. It’s simple, rustic, and deeply satisfying—the kind of meal that makes you unbutton your jeans and smile through it.

Why this Recipe Works

• One-pot magic – Less cleanup, more comfort. This dish builds layers of flavor all in a single pot.

• Smoky sausage goodness – Andouille brings heat, spice, and depth. Use your favorite smoked sausage if you want to customize.

• Cabbage that melts in your mouth – Once it smothers down with the seasoning and stock, cabbage becomes a buttery dream.

• Potatoes = built-in starch thickener – As they break down, the dish naturally thickens without needing flour or cream.

• Flavor bombs in every bite – The seasoning, sausage, and slow simmer ensure every spoonful tastes like it took hours (spoiler: it didn’t).

Tips for Making Smothered Potatoes, Cabbage, and Andouille

• Let the sausage sear – Don’t rush this step. The browned bits are gold and add major flavor.

• Cut potatoes evenly – Big, rough chunks help them hold their shape while still releasing just enough starch.

• Scrape the pot often – Toward the end, things will stick (and thicken). Stir and scrape to avoid burning.

• Use beef stock, not broth – It’s richer and gives this dish backbone.

• Serve with cornbread – Because why wouldn’t you?

🌱 A Bite of Sustainability

This recipe is a great way to stretch a small amount of meat across several servings by relying on hearty vegetables like cabbage and potatoes—both of which store well and are budget-friendly. Choosing local, seasonal produce and smoked sausage from your butcher or farmers market makes this dish a win for your wallet and the environment.

How To Make Smothered Potatoes, Cabbage, and Andouille

This smothered potatoes, cabbage, and andouille sausage recipe is a one-pot Southern-style dish packed with smoky, tender, and comforting flavor.

You will need:

• 2 tablespoons vegetable oil

• 1 lb andouille sausage (or your favorite smoked sausage), medium-diced

• 2 lbs potatoes, large-diced

• 6 cups cabbage, large-diced

• 2 cups beef stock (divided into ½ cup increments)

Seasoning Mix

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper

• ½ teaspoon dried thyme

• ½ teaspoon salt (adjust to taste)

Make the Seasoning Mix

In a small bowl, combine all the seasoning ingredients and set aside.

Sear the Sausage

• In a 4-quart pot, heat vegetable oil over high heat until just smoking—about 4 minutes.

• Add sausage and cook, stirring frequently, for 5 minutes until browned and fragrant.

Smother Round 1

• Add half the potatoes, all of the cabbage, and 3 tablespoons of seasoning mix.

• Stir until well coated, cover, and cook for 4 minutes, stirring occasionally.

Add Stock in Stages

• Add ½ cup beef stock and cook for 5 minutes.

• Add remaining potatoes and another ½ cup stock, cook for 10 minutes.

• Add another ½ cup stock, cook another 10 minutes, stirring often.

Final Simmer

• Reduce heat to medium. Add the remaining ½ cup stock and continue to cook until the potatoes are fully tender, about 5 more minutes.

• Stir and scrape the bottom often—the dish will naturally thicken.

Smother Me Baby

This dish doesn’t ask for much—just a pot, some basic ingredients, and a little time. But the payoff? Huge. It’s smoky, savory, and unapologetically comforting. Whether you’re eating it straight from the pot or spooning it over rice with hot sauce on the side, it hits every cozy craving in one steamy bowl.

Now go smother yourself (figuratively) in this cabbage-potato goodness.