We love easy one-pot meals, and this cabbage and sausage recipe is one of our staples. Cook the cabbage in a skillet until softened but still crunchy, along with simple ingredients, sausage, and seasonings.
Cabbage and Sausage Skillet
A hearty meal comes together in just 25 minutes.
Enjoy this low-carb cabbage and sausage dish as a flavorful side or savor it as a satisfying complete meal.
My top cabbage recipes I can't get enough of are Cabbage Stir Fry, Cajun Shrimp and Sausage Pasta, and Sausage Soup, Cabbage Pie. You'll love these!
Ingredients in Cabbage and Sausage Recipe
You only need inexpensive ingredients, a good quality sausage, and a head of cabbage.
- Sausage: Regular smoked sausage or medium breakfast sausage - any cased sausage will work. Other options include Bratwurst, Kielbasa sausage (Polish sausage), Andouille sausage, Chorizo, and Italian sausage.
- Sugar: Brown sugar adds subtle sweetness and balances flavors. Light brown sugar works, too.
- Water or beef/chicken broth: After browning the sausages, cook the sliced cabbage in the skillet with filtered water. You can also use white wine or broth to loosen any bits stuck to the skillet. I only recommend green cabbage for this dish as its flavor is milder and blends better with the sausage. Red cabbage is an option, but it will add a purple hue to the whole dish.
- Salt and black pepper: Add to taste. Most of the sausages are high in sodium, so be careful when adding the seasoning.
- Oil: Use regular cooking oil with a neutral flavor so it doesn't clash with the other ingredients. I like to use vegetable oils, avocado oil, or canola oil.
- Butter: If you use salted butter, reduce the salt called for in the recipe.
- More vegetables: Add one large chopped onion and strips of red or green bell peppers. Fry them right after removing the sausage to a side plate.
For the full list of ingredients, please scroll down to the recipe card.
How To Make Cabbage and Sausage Recipe Step By Step
One skillet cabbage and sausage is fantastic for a quick and easy dinner - just throw in some basic ingredients and you're ready to eat in 25 minutes at most.
How to make it:
- With a sharp knife, cut the cabbage into thicker slices or larger cubes. For thick slices, cut the cabbage in half and remove the core.
- Take one half and slice about 1 ½ inches thick slices. If the cabbage is too ''wide'' (like mine), cut each piece in half and then slice. Strips or wider pieces both work well for cabbage stir fry.
- Add some cooking oil to a large skillet over medium heat and add the sausage. Brown the slices and remove them to a side plate. In the same skillet, add a splash of water to deglaze the pan. If there are too many browned bits, carefully remove them with a paper towel first.
- Lower the heat to medium-low, add some oil, chopped cabbage, sugar, salt, and pepper, and cook until the cabbage softens.
- We don't want the cabbage to be too soft; it should be slightly crunchy. Taste for seasoning. If you need more, add seasoned salt, Cajun or Creole seasoning, onion powder, or just add the garlic (instant flavor boost).
- Add butter to the cooked cabbage and stir through until melted. Add the cooked sausage back, cover the pan, and simmer for a couple more minutes.
- Garnish with fresh parsley and serve as a side or main course with a portion of rice, potatoes, or salad. This dish makes about 2 main course portions.
Tips For Making Cabbage and Sausage Recipe
- When browning the sausage, add a little garlic for extra savory flavor. Don't hesitate to use plenty of fresh garlic!
- When choosing cabbage, opt for a heavy, firm head without any blemishes or dark spots.
- To add a bit of heat, add some red pepper flakes or hot sauce, such as Frank's or Valentina's.
- Salt: Start by lightly seasoning this dish and adjust later if needed. Sausage is usually well-seasoned, but some brands are high in sodium. You can also opt for ground meats or sausages with less seasoning.
- Don't skip adding butter; it significantly enhances the flavor of the cabbage.
- Additional ingredients to add: Chopped tomatoes, bell peppers, onions, garlic, snow peas, and green beans complement cabbage well. You can sauté them all together in the same pan along with the cabbage.
- Cabbage and potatoes variation: Add skillet or boiled potatoes towards the end of cooking.
Rita's Tip
Cabbage cooks reasonably fast, around 7-10 minutes (if cut into 2-inch bite-size pieces). Keep an eye on it to prevent overcooking; aim for tender cabbage but not soggy.
Freezing and Storing leftovers
- To store in the fridge. Store cabbage and sausage for 2-3 days. Transfer the cooled smothered cabbage to an airtight container, secure it with a lid, and refrigerate. Use leftover cabbage to make lavash wraps or egg rolls in a bowl for the next meal prep.
- Reheat on the stove. Add some warm water or extra butter or ghee.
- To freeze. You can freeze cabbage and sausages for 2 months, but the cabbage will not be as crisp after thawing.
- To make it ahead. Cook the sausage 1-2 days before and chop the cabbage 3-4 days before.
What To Serve With Cabbage and Sausage?
- Noodles (egg noodles or wheat pasta).
- Main courses include meats such as beef, pork, poultry, and seafood.
- Sandwiches and wraps.
- Side salads or dinner salads.
- Vegetables: crispy potatoes, green beans, and asparagus.
- Roasted potatoes, fries or mashed potatoes.
Sausage Recipes
For years, one of my top go-to easy dinner recipes has been this Italian Sausage Soup. If you're looking for something a bit different, give these Mexican Beef and Potatoes or this Shrimp and Sausage Pasta a try.
Cabbage Soup is a hearty meal that my whole family loves. And if you're craving more veggies, try my Stuffed Butternut Squash.
Favorite Recipes With Cabbage
- Pork Egg Roll In A Bowl
- Pickled "Red" Cabbage
- Fried Cabbage With Bacon, Garlic and Onion
- Ukrainian Lazy Cabbage Rolls
- Shredded Cabbage Pie Casserole
- Bacon Cabbage Stir Fry
- Ukrainian Lazy Cabbage Rolls
For all our recipes, be sure to go through our Recipe Index.
📖Recipe
Sausage and Cabbage Skillet (25 Minutes!)
Ingredients
- ½ pound seasoned sausage
- 3 ½ cups green cabbage
- 1 teaspoon salt, see notes
- ¼ teaspoon black pepper
- 1-2 tablespoons cooking oil
- 1 teaspoon brown sugar
- a splash of water
- 2 teaspoons butter, salted or unsalted
- freshly chopped parsley, for garnish
Instructions
- Start by halving the cabbage and removing the core. Slice one half into pieces about 1 ½ inches thick. If the cabbage pieces are too wide, you can halve the longer strips later.3 ½ cups green cabbage
- Cook the sausage slices in a large frying pan with cooking oil over medium heat. Once browned, set them aside on a separate plate. If there are too many browned bits in the pan, gently remove them with a paper towel.1-2 tablespoons cooking oil, ½ pound seasoned sausage
- In the same pan, add a bit of water to deglaze it. Then, add the cabbage along with a little extra oil if needed, sugar, salt and pepper. Cook the cabbage on medium-low heat until it softens. To speed up the process, you can add a couple of splashes of warm water or broth to the skillet.1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon brown sugar, a splash of water
- We don't want the cabbage too soft; it should be slightly crunchy. Taste and adjust for seasoning as needed. Optional: You can add seasoned salt, a splash of apple cider vinegar, creole or cajun seasoning, caraway seeds, garlic powder, or a small amount of minced garlic.
- Reduce the heat, add the butter to cabbage, and mix until fully dissolved. Add the cooked sausage back, cover the pan and simmer for a couple more minutes. Garnish with freshly chopped parsley and serve on top of noodles, rice, or potatoes.2 teaspoons butter, freshly chopped parsley
Notes
- The recipe yields 2 small entrees or 3 small side dish servings.
- Sausage: I like Kielbasa, breakfast sausage, Bratwurst, andouille sausage, chorizo, and Italian or turkey sausage.
- Avoid slicing the cabbage too thin to prevent it from cooking quickly and becoming too soft. This will help it maintain a nice crunch.
- For better texture, opt for wider cuts when preparing the cabbage.
- Boost the savory flavor of this dish by adding chopped garlic to the sausage. Or, for an extra kick, add red pepper flakes to the seasoning.
- Since sausages are usually well-seasoned, you might not need extra salt at all in this dish. This will depend on the sausage you're using.
- Store Fried cabbage and sausage in the fridge for up to 2-3 days.
- To Reheat on the Stove: You may need to add some warm water or extra butter or ghee when reheating.
- Use leftover cabbage to make egg rolls in a bowl or sauteed cabbage lavash wraps.
- Prefer to make it in a crock pot? Add all ingredients (except parsley) to your slow cooker and stir through. Cover and cook on HIGH for 3-4 hours or LOW for 6 hours.
Nutrition
Frequently Asked Questions
You should always rinse cabbage before cooking and eating since it can contain worms, insects, and grit.
Remove the outer leaves, cut the cabbage, and rinse the cabbage pieces in a colander under running water. The easiest method is to cut the cabbage and rinse the sliced pieces in a colander.
Cabbage has a mild flavor (particularly green cabbage), which makes it easily paired with all kinds of meat, from pork and beef to lamb, chicken, and other poultry, as well as fish and salmon.
Yes, it’s possible to overcook cabbage. If you do, it will become limp and can produce an unpleasant smell caused by the release of sulfur compounds in the cabbage when it’s cooked for too long.
Yes! Cabbage is low in calories - just 33 calories in one cup. It’s also low in fat and high in fiber.
Other health benefits of cabbage include improved skin complexion, rich antioxidants, and Vitamin C.
Rita
Easy and quick side dish or main course meal that requires just a handful of cheap ingredients!
Martha
Delicious!!
Easy to prepare.
Quick to prepare. I added cilantro instead of parsley.
Very taste.
Martha
Max_the_Maven
Absolutely love the simplicity of this recipe! The idea of using only a handful of ingredients and still ending up with such a fulfilling meal is just perfect for my busy schedule. Thanks for sharing, Rita!
JennyBean1975
Looks delish! Wondering if there's a vegetarian sausage that could work well with this? Has anyone tried? Trying to cut down on meat without sacrificing taste.
veggieSavior
Hey JennyBean1975, I've used lentil-based sausages before, and they worked great. Adds a nice texture!
TofuKing
You should totally try soy-based sausages! They've got a nice bite to them and absorb the cabbage flavor nicely.
Davey_C
first time trying to make something other than ramen lol. any tips for picking a good quality sausage? kinda clueless here.
Carol_Smiles
For those looking to maintain a well-balanced diet, incorporating cabbage into your meals is a great choice. It's packed with vitamins and minerals and very low in calories. Pairing it with a lean sausage can make for a nutritious yet savory meal. Just a kind reminder to always aim for balance in your meals!
GrillMaster88
Tried frying up the sausage on the grill before adding it to the cabbage, and wow, what a game-changer! Added that smokey flavor that's just unbeatable. Highly recommend giving it a shot!
SuzieQ
Reminds me of my mother’s cooking. Simple, hearty, and delicious. Thank you for this wonderful recipe, Rita!
spice_lover42
Tip: add some chili flakes to give it an extra kick! Spice things up a bit. 😉
MonoLogue
Appreciate the minimalist approach to ingredients. Less is more.
GourmetGary204
While I find the concept of this dish very appealing for a weeknight dinner, I can't help but think that incorporating a few more spices or a splash of white wine could elevate it without complicating the process. It's all about layering flavors to create a more complex profile.
BudgetMeals_Bob
Love how affordable and simple this dish is. Proves you don’t need fancy ingredients to make a meal that’s both tasty and satisfying. Going to be a regular in my kitchen!
Michele Lopez
Added andouille sausage to the recipe, red and yellow bell peppers and chunks of sweet onion. I served it with a side of copycat Texas Roadhouse Rice . Thank you so much for your recipe.
Rita
thank you for commenting Michele, glad you liked it!