Sausage and Cabbage

This easy sausage and cabbage is a hearty one pot meal that’s ready for the table in about 30 minutes. Browned smoked sausage is tossed with tender, buttery fried cabbage and simple seasonings for a comforting dinner that’s full of flavor.

If you love fried cabbage as a side dish, this recipe takes the same idea and turns it into a satisfying main course. For a hands-off oven version, try this Dump-and-Bake Sausage and Cabbage Dinner, or check out this Sheet Pan Cabbage, Potatoes, and Sausage for a roasted twist.

Before You Get Started

A few tips to make sure this simple dinner turns out perfectly every time.

• Use fully-cooked smoked sausage for the easiest prep. Kielbasa, turkey kielbasa, or any smoked sausage just needs browning for color and flavor. If you use raw ground sausage or Italian sausage, cook it through completely and drain the excess grease before continuing.
• Slice the cabbage evenly. Thinner slices will cook down faster and become more tender. If you prefer cabbage with a little bite, cut it into slightly thicker pieces.
• Don’t skip the butter. It rounds out the flavor of the cabbage and adds a richness that olive oil alone can’t match. The combination of olive oil (for browning the sausage) and butter (for the cabbage) gives you the best of both worlds.

Choosing Your Sausage

This recipe works with just about any smoked sausage or kielbasa you have on hand, so feel free to use your favorite. Here’s a quick guide:

• Smoked sausage or kielbasa (pork or turkey) is the most common choice. It’s already fully cooked, which means you’re just browning it for color and a little extra flavor. Turkey kielbasa is a lighter option that works great here.
• Italian sausage (sweet or hot) adds a different flavor profile with fennel and herbs. Use fully-cooked links sliced into rounds, or remove raw sausage from its casings and brown the crumbles before adding the cabbage.
• Ground sausage works well, too. Brown and drain it first, then set it aside and continue with the recipe as written.

⇢ Pick what your family likes best. The dish is forgiving and delicious with any variety.

How to Make Sausage and Cabbage

This dinner comes together quickly with just a handful of inexpensive staples. You’ll have everything on the table in about 30 minutes.

Step 1: Brown the Sausage

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage rounds and cook, stirring occasionally, until browned on both sides. This takes about 5-7 minutes. You’re looking for golden, caramelized edges that add great smoky flavor to the finished dish.

Use a slotted spoon to remove the sausage to a plate and set aside, leaving the drippings in the pan.

⇢ Leave the drippings in the pan. That rendered fat is packed with flavor and will help season the cabbage as it cooks.

Step 2: Cook the Onion

Add the sliced onion to the same pan and cook until softened and starting to turn translucent, about 5-7 minutes. 

The onion picks up all of that sausage flavor left in the pan.

Step 3: Add the Cabbage and Broth

Add the butter to the pan with the onions. Once it melts, stir in the sliced cabbage and toss everything together so the cabbage is coated in the butter and onions.

Stir in the chicken broth, salt, garlic powder, and pepper. Reduce the heat to low, cover with a lid, and let the cabbage cook for about 15 minutes, stirring halfway through.

⇢ Check at 10 minutes. The cabbage should be tender but still have a little structure. If you prefer it softer, give it the full 15 minutes. If you like more bite, pull it a few minutes early.

Step 4: Finish and Serve

Once the cabbage is tender, add the browned sausage back to the pot. Stir everything together and cook for about 1 more minute, just until the sausage is warmed through. 

Garnish with fresh parsley if you like, and serve.

What to Serve with Sausage and Cabbage

Since this is a relatively light main dish, it pairs well with something starchy or a good bread on the side for more staying power.

• Garlic Mashed Potatoes
• Homemade Egg Noodles
• Stick of Butter Rice
• Irish Soda Bread
• Cast Iron Cornbread
• Crusty French Baguette

A simple vinegar coleslaw adds a nice tangy contrast if you want something fresh alongside the warm, savory dish.

So good! I used 2 whole garlic sliced. Definitely a keeper. Thanks for the recipe.

– Nicole

Storage and Reheating

To store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

To reheat: Warm the sausage and cabbage in a skillet over low heat until heated through. You can also reheat individual portions in the microwave for about 1 minute.

Freezing is not recommended. The cabbage will have a watery, mushy texture when thawed, so this dish is best enjoyed fresh or reheated from the fridge.

Make ahead: This dish can be prepared in advance and reheated throughout the week for easy lunches or quick dinners. The flavors actually come together even more as it sits.

Frequently Asked Questions

Can I use a different type of sausage?

Absolutely. Smoked sausage, turkey kielbasa, pork kielbasa, or even Italian sausage all work well. If using raw sausage (like ground sausage or fresh Italian links), make sure to cook it through completely and drain any excess grease before continuing with the recipe. One reader even used sweet Italian sausage with great results.

What spices go well with cabbage?

The recipe uses garlic powder, salt, and black pepper, which is all you need for a classic, well-seasoned dish. If you want to kick things up a notch, try adding a pinch of smoked paprika, a sprinkle of red pepper flakes for heat, or a small splash of apple cider vinegar at the end for brightness. These small additions can make a big difference without changing the overall flavor.

How do I keep the cabbage from getting mushy?

The key is watching the cook time. Start checking the cabbage at 10 minutes. It should be tender enough to pierce easily with a fork but still hold its shape. Overcooking past 15-20 minutes (or using too much liquid) will make it soft and watery. Keep the heat on low and resist the urge to stir too often.

Can I add potatoes to sausage and cabbage?

Yes! Diced potatoes are a popular add-in that turns this into an even heartier meal. Cut them into small, bite-sized pieces and add them to the pan after browning the sausage. Cook the potatoes with the onion for a few extra minutes before adding the cabbage and broth. They’ll need about 15-20 minutes total to become tender, so add a few extra minutes to the covered cooking time.

More Easy Cabbage Recipes

• Slow Cooker Cabbage Soup with Hamburger
• Fried Cabbage
• Egg Roll in a Bowl
• Cabbage Roll Casserole
• Stuffed Cabbage