Potato one-pot meal with cabbage and smoked sausage

Does this sound familiar? You come home late and you’re starving. There are no leftovers or frozen meals, and instead of ordering pizza or chinese, you want to have a quick, healthy meal. That was me, for the past two days! Glad I know some quick and easy recipes that get dinner on the table in less than 1 hour. This recipe is for a one-pot meal that has your starch, vegetables and meat, all in one! And yes, it’s tasty too!


Cabbage-sausage-potato meal


If you do the food prep the night before, it will take you even less than 30 minutes to have dinner on the table, fresh and yummy! Boil the potatoes, slice and dice the rest the night before, so all you do when you come home is cook (combine) everything in the order listed below. Go try it!

Cabbage-Sausage-Potato dish


Ingredients:1 smoked sausage, sliced4 potatoes, peeled and cooked

1 cabbage, cut thin, wide or in big squares

1 onion, sliced

2 cloves garlic, chopped

1 tomato, chopped

3 bouillion cubes

1 tsp sugar

black pepper

2 tsp oil

1/2 cup water


  1. Heat oil in a wok or pot big enough to hold all ingredients.
  2. Add onion, garlic and stir for a few minutes.
  3. Add tomato, bouillion, sugar and stir for 2 minutes.
  4. Next add smoked sausage, stir, then add cabbage with half of the water, turning over the mixture. Cover the wok or pot and cook for about 5 minutes.
  5. Turn over the mix then cover again, cooking until cabbage softens. If it’s really firm, you can also pre-cook the cabbage for 5-10 minutes in boiling water.
  6. Cut the cooked potatoes in large chunks and add to the cabbage and sausage, stir and cover with mixture for better blending of flavor. Add the rest of the water and cook for a few more minutes until the sauce thickens a bit.

There! Dinner is ready in less than one hour. Wasn’t that easy?

Simple as this meal is, it’s one of my family’s favorite and I hope you’ll like it too.

If you don’t like sausage, you can substitute for any smoked meat. Yes, the smokey gives this dish the special flavor.




Tasty Jamaican Jerk Chicken

Jamaican Jerk Chicken


If you like spicy food, you should try Jamaican Jerk Chicken. It’s a different kind of hot & spicy than Javanese or Curry chicken, because the ‘burn’ is not only coming from the peppers. Although some of the spices used are found in all three recipes, the combination of allspice, cloves and nutmeg, add more heat to this dish. The recipe below serves 4, but  the seasoning can be used as a rub on fish, pork, goat, and vegetables too. Just remember that meat should marinade at least 6 hours or overnight.


Jamaican Jerk Chicken

6 tbsp packed light brown sugar
6 tbsp ground allspice
1/3 cup minced scallions or onions
2 tbsp oil
2 1/2 tbsp ground black pepper
2 tbsp salt
2 tbsp ginger, minced
2 tbsp lime juice
1 tbsp soy sauce
1/2 tbsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
4 cloves garlic, minced
1 habanero chile, minced
3 lb chicken

Mix all ingredients, except chicken, in a bowl to make the jerk seasoning.

Add chicken and toss to coat in the jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.

The meat can be grilled on a charcoal or gas grill, but Jerk chicken can also be made in a cast-iron grill pan over medium-high heat. An alternative way is to bake the chicken on a foil-lined baking sheet at 350° until done.

Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill or pan and continue to cook until the chicken is done, about 40 minutes.

Serve with rice and steamed cabbage.

Bon apetit!


Everything cook and curry man! (Jamaican slang for “everything is fine”)


Photo by Vicky in CT