This easy Sausage and Cabbage is a delicious one pot meal that’s ready for the table in about 30 minutes! Smoked sausage is tossed with fried cabbage for a simple and hearty dinner that’s full of flavor.
It’s amazing how delicious a basic recipe can be! Since I adore fried cabbage as a side dish, I figured it was time to take the same idea and turn it into a main dish. Sausage and cabbage are a match made in heaven, so a hefty dose of smoked kielbasa seemed like the perfect addition.
How to make Sausage and Cabbage:
This simple dinner only requires a handful of inexpensive staples. Let’s get started!
Ingredients:
- Olive oil and butter
- Smoked sausage
- Onion
- Cabbage
- Chicken broth
- Salt, pepper and garlic powder
What kind of meat goes in cabbage?
I like turkey kielbasa sausage (or “Polska Kielbasa”) in this dish, but you can really use any smoked sausage that you prefer. Ground sausage (browned and drained) or even Italian sausage would work. Just pick your favorite!
How do I cook sausage on the stove?
The kielbasa is already fully cooked, so we’re just browning it for color on the stovetop. To cook the sausage, heat olive oil in a pot (or in a large, deep skillet) over medium-high heat. Add the sausage rounds and cook, stirring occasionally, until browned on both sides. This will take about 5-7 minutes.
Once the sausage is browned, use a slotted spoon to remove it to a plate. Next, cook the onion until tender, melt the butter in the pot, and add the sliced cabbage.
How long does it take to cook the cabbage?
Once the cabbage is tossed with the melted butter, stir in the broth, salt, garlic powder and pepper. Cover with a lid and cook over low heat for about 10-15 minutes, stirring halfway through.
Once the cabbage is tender, add the sausage back to the pot. Cook for about 1 more minute, garnish with fresh parsley (if you like) and serve!
What goes with Sausage and Cabbage?
Since this dish is a relatively low-carb, low-calorie entree, I like to serve the sausage and cabbage with carbohydrates for more staying power. Try any of these easy options on the side:
- Irish Soda Bread
- Rice or pasta
- Crusty French baguette or dinner rolls
Cook’s Tips and Recipe Variations:
- Swap out the turkey kielbasa and use your favorite smoked sausage instead. Ground sausage or Italian sausage will also work.
- Prep ahead: This dish can be made in advance and then reheated throughout the week for easy lunches or quick dinners.
- The sausage and cabbage will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing the cooked dish, since the cabbage will have a weird watery, mushy texture when thawed.
- Cooking for a smaller family? Cut all of the ingredients in half. The rest of the cooking instructions remain the same.
- Play around with the ratio of ingredients. If you like more cabbage, you can use a large head of cabbage and decrease the sausage to just one pound (or less).
More easy cabbage recipes that you might enjoy:
- One Skillet “Egg Roll in a Bowl”
- Stuffed Cabbage Roll in a Bowl
- 5-Ingredient Cabbage Casserole
- Stuffed Cabbage Rolls
- Dump-and-Bake Sausage and Cabbage Dinner
- Slow Cooker Cabbage Soup
- Ground Beef Cabbage Recipe
- Ramen Noodle Coleslaw
- Sheet Pan Cabbage Potatoes and Sausage
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sausage and Cabbage
Equipment
Ingredients
- 1 tablespoon olive oil
- 24 ounces smoked sausage, sliced into rounds (kielbasa or turkey kielbasa work great)
- 1 small onion, thinly sliced
- 3 tablespoons salted butter
- 1 medium head green cabbage, cored and sliced
- ½ cup chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage rounds and cook, stirring occasionally, until browned on both sides (about 5-7 minutes). Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pan.
- Add the sliced onion to the pan and cook until softened and translucent, about 5-7 minutes.
- Add butter to the pan with the onions. When the butter melts, stir in the sliced cabbage and toss with the butter and onions to coat.
- Stir in broth, salt, garlic powder, and pepper. Reduce heat to low, cover with a lid, and cook for about 15 minutes, stirring halfway through.
- When the cabbage is tender, add the browned sausage back to the pan. Cook and stir until warmed through, about 1 more minute. Garnish with fresh parsley just before serving.
Notes
- Sausage options: Use any smoked sausage, kielbasa, turkey kielbasa, or Italian sausage. If using raw or ground sausage, cook it through completely and drain excess grease first.
- For more flavor: Add a pinch of smoked paprika or red pepper flakes with the garlic powder, or stir in a small splash of apple cider vinegar just before serving for brightness.
- Bacon grease swap: For extra smoky depth, use a tablespoon of bacon grease in place of the butter.
- Add potatoes: Toss diced, bite-sized potatoes into the pan after browning the sausage. Cook with the onion for a few extra minutes, then add the cabbage and increase total covered cooking time to about 20 minutes.
- Add diced apples: A handful of diced or grated apple (like Honeycrisp) added with the cabbage brings a hint of sweetness that pairs beautifully with smoked sausage.
- Don’t overcook the cabbage. Start checking at 10 minutes. It should be tender but still hold its shape.
- Storage: Leftovers keep in the fridge for 3-4 days. Reheat in a skillet over low heat or microwave for about 1 minute.
- Freezing not recommended. The cabbage becomes watery and mushy when thawed.
- Make ahead: Prepare the full dish and reheat throughout the week for easy lunches or quick dinners.
- Cooking for a smaller family? Cut the ingredients in half. Cooking instructions stay the same.
- Adjust the ratio: If you prefer more cabbage, use a large head of cabbage and decrease the sausage to 1 pound.
Added brown sugar as well; delish
Sounds perfect! Thanks, Berry!
Receipts are great . Love the cabbag dishes. Thanks again Blair
Thanks, Ernie!
So good! I used 2 whole garlic sliced. Definitely a keeper. Thanks for the recipe.
Thanks, Nicole. I’m so glad that you enjoyed it, and I appreciate you coming back here to let me know!
Knew I nailed it when my husband asked if his long-dead grandmother had been cooking! Added carrots (which I used the Ziploc Steamer bag to cook) and Air Fryer Nibbles potatoes by Tasteful Selections to keep the cooking time short. I do like my cabbage soft so I increased the simmer time by 40 minutes.
Wonderful! I’m so glad that your husband approved too, Cori! 🙂 Thanks for your note.
I add diced apples when cooking the sausage. Easy and tasty! My cowboys love it!
Sounds perfect, Tonda. Thank you!
Very tasty. My caregiver made some mistakes while cooking it, but apparently this recipe is very forgiving. We used sweet Italian sausage and it was a winner. She added too much oil, fried the onions to death, and doubled the chicken broth. Still was delicious. Will make this again.
We’re so glad it turned out well! Thank you for trying it out and taking the time to leave feedback.