Sausage and Cabbage Skillet

This Sausage and Cabbage Skillet is a rustic, one-pan dinner that’s quick to make, full of flavor, and deeply satisfying. With smoked sausage, tender sautéed cabbage, and just the right blend of spices, this hearty dish is perfect for busy weeknights when you need something nourishing and delicious with minimal cleanup.

Why You’ll Love This Recipe

• One-pan simplicity – everything cooks in one skillet for easy prep and cleanup.
• Hearty and filling – loaded with protein and fiber to keep you satisfied.
• Quick to make – ready in about 30 minutes.
• Customizable – swap in your favorite type of sausage or add extra vegetables.
• Low-carb and keto-friendly – great for a range of dietary preferences.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Smoked sausage (like kielbasa or andouille), sliced
• Green cabbage, chopped
• Onion, diced
• Garlic, minced
• Smoked paprika
• Salt and black pepper
• Red wine vinegar (optional, for a tangy finish)

directions

1. Sear the sausage: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned, about 4–5 minutes. Remove and set aside.
2. Cook the veggies: Add the remaining oil, then sauté diced onion until translucent. Stir in garlic and cook for 30 seconds.
3. Add cabbage and seasoning: Add chopped cabbage, smoked paprika, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.
4. Combine: Return sausage to the skillet and stir everything together. Cook for another 2–3 minutes to heat through.
5. Finish and serve: Drizzle with red wine vinegar, if using. Serve hot.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Add potatoes: Slice and sauté potatoes before adding cabbage for a heartier meal.
• Make it spicy: Use hot sausage or sprinkle in crushed red pepper flakes.
• Low-carb version: Use turkey or chicken sausage for a leaner option.
• Add color: Mix in shredded carrots or red cabbage.
• Try different sausages: Experiment with Italian sausage, bratwurst, or even tofu sausage for a vegetarian version.

storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a skillet over medium heat until hot, or microwave in 30-second intervals. Add a splash of water or broth if needed to keep it moist.

FAQs

What kind of sausage works best for this recipe?

Smoked sausage like kielbasa or andouille works great, but any fully cooked sausage will do.

Can I make this recipe vegetarian?

Yes, use a plant-based sausage and skip the optional vinegar if it’s not vegan-friendly.

Do I have to use green cabbage?

Green cabbage is traditional, but red cabbage or Napa cabbage also work well.

Can I freeze this dish?

Yes, store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

How can I make this meal spicier?

Add a diced jalapeño or a pinch of cayenne with the cabbage.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in fat and protein, making it suitable for keto diets.

Can I add more vegetables?

Absolutely—carrots, bell peppers, or zucchini are great additions.

What should I serve with this skillet?

It’s great on its own, but also pairs well with rice, potatoes, or crusty bread.

Can I use raw sausage?

If using raw sausage, cook it thoroughly before proceeding with the recipe.

How do I keep the cabbage from getting soggy?

Don’t overcrowd the skillet and cook over medium-high heat to get a nice caramelization.

Conclusion

This Sausage and Cabbage Skillet is a weeknight winner—simple, hearty, and full of comforting flavors. With its easy prep and flexible ingredients, it’s sure to become a go-to in your dinner rotation. Whether you’re cooking for family or meal-prepping for the week, this dish delivers every time.

Print