Sausage and Cabbage Skillet (25 Minutes!)
We love easy one pan meals, and this cabbage and sausage skillet is one of the staple recipes that I often make for dinner. The cabbage is cooked until softened yet still crunchy, along with flavorful sausage and seasonings. This hearty meal comes together in one skillet and is ready in 25 minutes. It's perfect for meal prep and easy to make in the slow cooker.
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
Calories: 320kcalCarbohydrates: 6gProtein: 12gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 62mgSodium: 517mgPotassium: 329mgFiber: 2gSugar: 4gVitamin A: 220IUVitamin C: 30mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!