Sausage and Cabbage

5 from 5 votes

This easy sausage and cabbage is a hearty one pot meal that's ready for the table in about 30 minutes. Browned smoked sausage with tender, buttery cabbage and simple seasonings.

Course Dinner

Cuisine European

Keyword cabbage and sausage recipe, sausage and cabage skillet, sausage and cabbage recipe, southern fried cabbage and sausage

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 295kcal

Author Blair Lonergan

Equipment

Large skillet

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.

Nutrition