Hearty Cabbage and Sausage Skillet

If you’re anything like me, there’s something incredibly nostalgic about the smell of cooked cabbage and sizzling sausage wafting through the kitchen. It instantly transports me back to childhood Sundays—the kind filled with warmth, laughter, and a dinner that feels like a big, cozy hug. I always do this when I want something hearty but easy to throw together after a long day. It’s a dish that’s both simple and spectacular—perfect for weeknights when time’s short but flavor can’t be sacrificed. Trust me, this cabbage sausage recipe will become a regular in your rotation, just like it is in mine. It’s one of those dishes that disappears in minutes at my house because everyone, young and old, asks for seconds. I love that it’s budget-friendly too—just a handful of ingredients, and you’re set for a meal packed with flavor that tastes like comfort food at its best.

What is Cabbage Sausage?

Cabbage sausage is basically a one-pan wonder that combines tender, sautéed cabbage with flavorful sausages. Think of it as a rustic, savory dish that’s bursting with warm, homey flavors. The name says it all—it’s a dish where hearty sausage and crispy edges of cabbage meet, creating a perfect pairing. It’s essentially a twist on a classic comfort meal, but with a fresh, slightly caramelized edge from the cooking process. The cool thing? You can customize it quite a bit—swap out sausages, add your favorite spices, or even toss in some extra veggies. It’s kind of a no-fuss, all-flavor kind of dinner that you can make in under 30 minutes. And if you’re watching your budget, this dish hits all the right notes—cheap, filling, and so satisfying.

How do you make Cabbage sausage?

Quick Overview

This dish comes together pretty fast. You start by browning your sausage slices until they’re golden and crispy on the edges. Then, you add chopped cabbage—either shredded or sliced—along with some onions and a pinch of spices. The entire mixture is sautéed until the cabbage is tender and caramelized, which takes about 15 minutes. The last few minutes are for tossing in a splash of broth or water to soften everything just right. The result? Juicy sausages nestled in tender cabbage with a slight smoky, sweet flavor and crispy bits for texture. It’s simplicity done beautifully, making it perfect for busy weeknights or last-minute dinners. Plus, it’s a totally forgiving recipe—you can add a few extra veggies or spices if you’re feeling adventurous.

Ingredients

For the Main Dish:
– 1 pound sausage links or sausage slices (pork, chicken, or turkey work beautifully)
– 1 medium head of green cabbage, sliced or shredded
– 1 large onion, sliced thin
– 2 garlic cloves, minced
– 2 tbsp olive oil or cooking fat
– Salt and pepper, to taste
– 1 tsp smoked paprika or your favorite spice blend
– Optional: red pepper flakes for a bit of heat

For the Extras:
– A splash of apple cider vinegar or lemon juice for brightness
– Fresh herbs like parsley or dill for garnish
– A handful of sliced mushrooms or carrots for added sweetness and color

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat a large skillet over medium heat. Add a tablespoon of olive oil or your preferred cooking fat. When it’s hot, toss in your sausage slices. Sear them for about 4-5 minutes, turning occasionally until they’re nicely browned. This step builds the flavor and gives the sausage that irresistible crispy edge.

Step 2: Mix Dry Ingredients

In a small bowl, combine your spices—smoked paprika, salt, pepper, and optional red pepper flakes. Once the sausage is browned, sprinkle this mixture over it during cooking for extra flavor and color.

Step 3: Mix Wet Ingredients

No wet ingredients needed at this point, but if you’re adding garlic, make sure to toss it in during the last minute of browning so it doesn’t burn and stays fragrant and fresh.

Step 4: Combine

Add chopped onion to the pan and cook for about 3 minutes until translucent. Then, stir in the cabbage—add it in batches if your pan is small. Let it cook down and start to caramelize, stirring occasionally. If it sticks, splash in a little water or broth to loosen things up.

Step 5: Prepare Filling

If you want extra flavor, add a splash of broth or vinegar at this stage. This helps the cabbage get tender and gives the dish a tangy, bright touch. I usually add about a quarter cup of chicken broth or apple cider vinegar. Feel free to toss in sliced carrots or mushrooms here for extra texture and sweetness.

Step 6: Layer & Swirl

Once the cabbage is wilted and starting to caramelize around the edges, swirl the pan to mix everything up. No need to overthink it—this isn’t a layered cake! Just make sure the sausage and cabbage are evenly combined and cooked through.

Step 7: Bake

If you want a bit of a roasted effect, you can pop the skillet under the broiler for 2-3 minutes, but honestly, the stovetop is enough. Bake it a few extra minutes if you prefer the cabbage more tender or slightly crispy around the edges.

Step 8: Cool & Glaze

At this point, I often sprinkle some fresh herbs for brightness—parsley or dill work beautifully. If you love a glossy finish, drizzle with a tiny bit of honey or balsamic reduction for a sophisticated touch. No glaze required if you prefer it simple—this dish is flavorful enough on its own.

Step 9: Slice & Serve

Transfer to a serving plate or just plate it straight from the skillet. The key is to let it rest for a few minutes so the flavors meld. Serve hot, with a crusty piece of bread or even over mashed potatoes for a more filling meal. I usually like mine topped with a dollop of Dijon mustard or a splash of hot sauce for a little zing.

What to Serve It With

This dish is versatile enough to suit different occasions, so I’ll share a few ideas. For breakfast or brunch, a fried egg on top turns it into a hearty start to the day. It’s gorgeous alongside sourdough bread or toasted rye—trust me, that crunch adds a lovely contrast. When friends come over for a cozy dinner, serve it with pickles or a side of roasted potatoes. You could even toss in some cooked bacon or parmesan for extra indulgence. My family always asks for this at Sunday dinners, especially with a side of rye bread and sharp mustard. And if you’re craving something sweet after a long day, I sometimes spoon a bit of apple compote over the top—so good! This dish is basically a blank canvas, so don’t hesitate to get creative and add your favorite flavors.

Top Tips for Perfecting Your Cabbage Sausage

After making this dish dozens of times, I’ve picked up a few tricks that really elevate it. First, when slicing the cabbage, I like to keep some larger chunks—this gives good texture. But I also do a quick salt-and-squeeze to get rid of excess moisture, which helps everything caramelize better without steaming. Trust me on this one—moisture is the enemy of crispiness! Also, don’t overmix once you add the cabbage; let it sit undisturbed for a few minutes to develop that caramelization; it’s what gives the dish its depth of flavor.

When selecting sausages, I recommend buying good-quality ones with natural casings if possible—they add a lovely snap when you bite into them. I’ve tested this with chicken sausage, which is lighter but still tasty, and even spicy chorizo for a bold, smoky kick. Each variation has its charm, so don’t be afraid to experiment! As for baking or broiling, I learned that a high oven temp isn’t always necessary—just enough heat to get that crispy edge on the cabbage and sausage. And finally, the glaze—if you want a shiny, slightly sweet finish—slather on honey or balsamic vinegar right before serving, but again, it’s optional. The flavors are already so good on their own. It’s really all about what appeals to your palate.

Storing and Reheating Tips

This dish keeps surprisingly well, and I often make a batch on Sunday to enjoy throughout the week. Just let it cool completely before storing in an airtight container. In the fridge, it’ll stay fresh for 3-4 days. To reheat, I like doing it on low heat in a skillet to revive the crispiness—just splash a little water or broth and cover for a minute or two. It’s almost like fresh when you do this. You can also microwave it, but that tends to make the cabbage a little soggy, so I prefer the stovetop method. If you want to freeze it, divide into portions and wrap tightly with plastic wrap and foil; it’ll be good for up to 3 months. Thaw in the refrigerator overnight and reheat as mentioned. I’ve learned that adding a splash of fresh vinegar or herbs after reheating really restores some of that vibrant flavor—don’t skip that step!

Frequently Asked Questions

cabbage sausage

A delicious skillet meal combining tender cabbage and flavorful sausage, perfect for quick dinners.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound kielbasa smoked sausage
• 1.5 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 head cabbage, cored and chopped into 1-inch pieces
• 0.75 teaspoon kosher salt, plus more to taste
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon red wine vinegar

Instructions

 

Preparation Steps

• Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat. Add 1/2 tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
• Return the pan to the stove and reduce the heat to medium low. Add the remaining 1 tablespoon of oil and the chopped onion. Cook, stirring occasionally, until the onion has softened. Add the minced garlic, chopped cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.
• Stir in the red wine vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the sausage is hot. Taste and add salt if needed. Enjoy!

Notes

This simple yet flavorful dish is perfect for a quick weeknight dinner. Serve hot and enjoy!