I make this cabbage and sausage skillet all year round because it's one of those dinners that somehow turns a few inexpensive ingredients into something really satisfying. It's quick, filling, and only uses one pan, which is always a win on busy nights.
I love serving it on its own for a low-carb dinner, but it's just as good with mashed potatoes, rice, or a big slice of crusty bread to soak up all the buttery cabbage.
Key Ingredient Tips
- Extra vegetables – If I have an onion or bell pepper that needs using up, I toss it into the skillet. Mushrooms are another family favorite.
- Cabbage – I almost always use green cabbage because it becomes tender while still keeping a little bite. Red cabbage works too, but keep in mind it will turn the whole dish purple as it cooks.
- Smoked sausage – Use your favorite fully cooked smoked sausage, kielbasa, bratwurst, or andouille. This recipe is a great excuse to clean out the fridge if you have leftover sausage to use up.
- Brown sugar – Just a small amount balances the savory sausage and brings out the cabbage's natural sweetness. Don't worry—the finished dish doesn't taste sweet.
- Broth – Chicken or beef broth adds more flavor than water, but either works well. I've even used a splash of white wine when I had an open bottle in the fridge.
- Butter – Don't skip it. Stirring in butter right at the end makes the cabbage silky and gives the whole skillet a richer flavor.
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.
👨🍳 Rita's Equipment
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Rita's Best Tips
- Don't overcook the cabbage – I like it when it's tender but still has a little crunch. That's what gives this skillet its best texture.
- Brown the sausage first – Those browned bits left behind add so much flavor to the cabbage.
- Season at the end – Sausages vary a lot in saltiness, so I always taste before adding extra salt.
- Finish with butter – I've made it both ways, and the butter really brings everything together.
- Add more vegetables – Bell peppers, onions, mushrooms, or carrots all work well if you want to stretch the meal.
- Make it spicy – A pinch of red pepper flakes or your favorite hot sauce adds a nice kick.
- Great for leftovers – I actually think this tastes even better the next day once the flavors have had time to mingle.
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.
How I Like To Serve It
This skillet is hearty enough on its own, especially for lunch, but I usually serve it with one simple side for dinner.
Some of our favorites are:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed rice
- Crusty bread
- A crisp cucumber salad
- Roasted asparagus or green beans
If we're really hungry, I even add roasted potatoes on the side. Nothing goes to waste in our house!
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!)
Equipment
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
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!
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!
Marie
I always read all your notes and tips when making your recipes. Thank you so much for those. They are always so helpful! I would like to try making this sausage and cabbage recipe using the slow cooker, and also using your suggestions for the additional veggies that are suggested in the skillet method. In the slow cooker method, you say to add all ingredients (except the parsley) and stir through. Will that also mean no pre-cooking anything, including the sausage and even the extra veggies, or is the slow cooker method for using only the original ingredient list? I especially wanted to have the onions, bell peppers, and garlic in the slow cooker mix.
Marie
I want to thank you for the way you write out your instructions. I am fascinated by the way you always put the "amounts of the ingredients" included at the end of each numbered instruction. It's so nice not to have to look back and forth between the ingredient list and the instructions to make sure I'm adding the correct amount as I go along making the dish. It especially helps if the ingredients in the ingredient list have the word "divided" after them. I just wanted you to know that your helpfulness has not gone unnotest. So, thank you for all your added notes and very helpful tips as well.