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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.

Close overhead shot of sausage and cabbage in a dutch oven

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.

Bowl of sausage and cabbage on a gray surface garnished with fresh parsley

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!

Kielbasa smoked sausage in package

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.

Cooking smoked sausage on stovetop

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.

Cabbage in a white dutch oven

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!

Front shot of sausage and cabbage skillet with wooden spoon

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:

Overhead shot of a bowl of sausage and cabbage with a fork

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).
Overhead shot of pot of smoked polish sausage with cabbage

More easy cabbage recipes that you might enjoy:

Close overhead shot of sausage and cabbage in a dutch oven

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!

Ingredients
  

  • 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
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    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.