Sausage and Cabbage

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

Sausage and Cabbage

5 from 4 votes

Prep: 10 minutes

Cook: 20 minutes

0 minutes

Total: 30 minutes

Servings 6 people

Calories 309.5 kcal

This easy Sausage and Cabbage is a delicious one pot meal that's ready for the table in about 30 minutes!

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Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 24 ounces smoked sausage, sliced into rounds (I like turkey kielbasa)
• 1 small sweet onion, thinly sliced
• 3 tablespoons salted butter
• 1 medium head green cabbage (about 2 lbs.), cored and sliced
• ½ cup chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Optional garnish: chopped fresh parsley

Instructions

• Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sausage and brown on both sides (about 5-7 minutes). Use a slotted spoon to remove sausage to a plate and set aside.
• Add onion to the pot and cook until tender (about 5-7 more minutes).
• Add butter to the skillet with the onions. When the butter melts, stir in the 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 10-15 minutes, stirring halfway through.
• When the cabbage is tender, add the sausage back to the skillet. Cook and stir until warmed through (about 1 more minute). Garnish with fresh parsley just before serving.

Notes

• 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).

Nutrition

Serving: 1/6 of the recipeCalories: 309.5kcalCarbohydrates: 15.9gProtein: 22gFat: 19.3gSaturated Fat: 4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.2gCholesterol: 80.5mgSodium: 1397.7mgPotassium: 394.9mgFiber: 5.9gSugar: 7.5g

Keyword: polish sausage and cabbage, sausage and cabage skillet, sausage and cabbage

Course: Dinner

Cuisine: European

Author: Blair Lonergan

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