This Cabbage and Sausage is one of those simple skillet dinners I love when I want something warm, hearty, and full of flavor without making a big production out of dinner.
The cabbage gets soft and slightly sweet as it cooks, while the browned sausage adds plenty of smoky, savory flavor. I especially like the little bit of tang at the end because it keeps the whole skillet from tasting too heavy.
It’s also the kind of meal that works just as well on a busy weeknight as it does when you need to use up a head of cabbage sitting in the fridge. Everything cooks in one skillet, and you end up with a cozy dinner that’s simple but definitely not boring.
- 1 Why You’ll Love This Cabbage and Sausage Recipe
- 2 Cabbage and Sausage Ingredients
- 3 What Type of Sausage Works Best With Cabbage?
- 4 How to Make Cabbage and Sausage
- 5 Tips for the Best Cabbage and Sausage
- 6 What to Serve With Cabbage and Sausage
- 7 How to Store Cabbage and Sausage
- 8 Frequently Asked Questions
- 9 Can You Freeze Cabbage and Sausage?
- 10 More Easy Skillet Dinner Ideas
- 11 Easy Cabbage and Sausage Recipe
Why You’ll Love This Cabbage and Sausage Recipe
- Ready in about 30 minutes.
- Everything cooks in one skillet.
- The cabbage turns tender without becoming mushy.
- Browning the sausage first adds plenty of smoky, savory flavor.
- Easy to customize with different seasonings or vegetables.
- Leftovers reheat well, so it’s a good option for meal prep.
Cabbage and Sausage Ingredients
Here’s what you’ll need to make this easy cabbage and sausage skillet. You’ll find the exact measurements in the recipe card below.
- Kielbasa Sausage – I use fully cooked smoked kielbasa for this recipe. Browning it first gives the edges extra flavor before it goes back into the skillet with the cabbage.
- Cabbage – Green cabbage works perfectly here. Cut it into fairly even, bite-sized pieces so everything cooks at about the same rate.
- Onion – Adds sweetness and savory flavor as it softens in the skillet.
- Garlic – Fresh minced garlic gives the cabbage plenty of flavor without overpowering the sausage.
- Olive Oil – Used for browning the sausage and sautéing the vegetables. Avocado oil also works.
- White Vinegar – This is optional, but I like the little bit of brightness it adds at the end.
- Salt and Black Pepper – Start with the amounts in the recipe card, then taste and adjust if needed.
- Fresh Parsley – Optional, but a little chopped parsley is nice for adding freshness before serving.
What Type of Sausage Works Best With Cabbage?
Smoked kielbasa is my favorite for this recipe because it already has plenty of flavor and only needs a few minutes in the skillet to brown.
Andouille is another good option if you want a little more heat. You can also experiment with bratwurst, Italian sausage, chorizo, or your favorite sausage.
Just keep in mind that not every sausage is sold fully cooked. If you use raw sausage instead of fully cooked smoked kielbasa, cook it completely according to the package directions before combining it with the cabbage.
The sausage you choose will also affect the saltiness of the finished dish, so I recommend tasting before adding any extra salt at the end.
How to Make Cabbage and Sausage
This cabbage and sausage skillet comes together in a few simple steps.
Brown the Sausage
Slice the kielbasa into approximately 1/2-inch rounds.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sausage and cook for about 3 minutes, stirring or turning occasionally, until lightly browned.
Transfer the browned sausage to a plate and set it aside.
Prepare the Cabbage
Cut the cabbage in half through the core, then cut each half into quarters.
Remove the tough core and slice the cabbage into evenly sized pieces.
Keeping the pieces fairly similar in size helps them cook evenly.
Cook the Cabbage
Add the remaining tablespoon of olive oil to the same skillet and reduce the heat to medium.
Add the chopped onion and cook for 2–3 minutes, until it begins to soften.
Stir in the minced garlic and cook briefly, just until fragrant.
Add the cabbage, salt, and black pepper. Toss everything together so the cabbage is evenly coated.
Cover the skillet and cook for about 8–10 minutes, stirring occasionally, until the cabbage is tender but still has a little texture.
Remove the lid and return the browned sausage to the skillet.
Add the white vinegar, if using, and stir everything together.
Cook for another 3 minutes, until the sausage is hot and the flavors have come together.
Taste and adjust the seasoning if needed, then finish with fresh parsley before serving.
Tips for the Best Cabbage and Sausage
Don’t overcook the cabbage. You want it tender, but it should still have some texture rather than becoming completely soft.
Cut the cabbage evenly. Similar-sized pieces cook at roughly the same rate.
Brown the sausage first. Those browned edges add a lot of flavor to an otherwise very simple skillet.
Don’t burn the garlic. Add it after the onion has started softening and cook it only briefly before adding the cabbage.
Taste before adding more salt. Smoked sausage can already be quite salty, and different brands vary a lot.
Want it spicy? Add red pepper flakes to taste.
Use a large skillet. The cabbage takes up quite a bit of space at first, although it cooks down considerably.
What to Serve With Cabbage and Sausage
I usually serve this straight from the skillet because it’s already hearty enough for an easy dinner.
If you want to make it into a larger meal, try it with:
- Cauliflower Mashed Potatoes
- Your favorite keto bread
- Roasted vegetables
A little mustard on the side is also really good with the smoky sausage and tender cabbage.
How to Store Cabbage and Sausage
Refrigerator: Let the leftovers cool, then transfer them to an airtight container. Store in the refrigerator for 3–4 days.
To Reheat: Reheat individual portions in the microwave or warm the cabbage and sausage gently in a skillet over medium-low heat until heated through.
The cabbage will soften a little more after storing and reheating, but the flavor is still great.
Frequently Asked Questions
Can I Make Fried Cabbage Ahead of Time?
Yes. You can cook the entire dish ahead of time, let it cool, and store it in an airtight container in the refrigerator.
When you’re ready to eat, reheat it gently in a skillet or microwave until hot.
If you’re specifically making it for meal prep, I prefer not to cook the cabbage until it’s extremely soft the first time because it will soften a little more when reheated.
Can You Freeze Cabbage and Sausage?
Yes. Let the cabbage and sausage cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months.
The cabbage may be slightly softer after freezing and thawing, but the flavor will still be good.
Thaw overnight in the refrigerator before reheating.
More Easy Skillet Dinner Ideas
If you like simple one-pan dinners like this one, try my Smoked Sausage and Peppers Skillet next. It has the same easy weeknight feel with plenty of smoky sausage flavor.
You may also like my Easy Egg Roll in a Bowl for another easy cabbage dinner.
Easy Cabbage and Sausage Recipe
Description
Ingredients
- 1 lb kielbasa smoked sausage
- 1 medium head cabbage chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp white vinegar optional
Instructions
- Slice the kielbasa into approximately 1/2-inch rounds. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the sliced sausage and cook for about 3 minutes, stirring or turning occasionally, until lightly browned. Transfer the browned sausage to a plate and set aside.
- Cut the cabbage into evenly sized, bite-sized pieces, removing the tough core.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium.
- Add the chopped onion and cook for 2–3 minutes, until it begins to soften. Add the minced garlic and cook briefly, just until fragrant.
- Add the chopped cabbage, salt, and black pepper. Toss until everything is well combined.
- Cover the skillet and cook for about 8–10 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Remove the lid and return the browned sausage to the skillet.
- Add the white vinegar, if using, and stir to combine.
- Cook uncovered for another 3 minutes, or until the sausage is heated through and everything is well combined.
- Taste and adjust the salt and pepper if needed.
- Remove from the heat and garnish with fresh parsley, if desired.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.