Learn how to make the best cabbage and sausage recipe that is super quick and easy to whip up in under 30 minutes. Made from inexpensive ingredients, this recipe is delicious and loaded with flavor.
Another great thing about this recipe is that it is made using only one skillet, which means fewer dishes to clean and less time to spend in the kitchen. Sounds great, right?
Perfect for a cozy night, this easy cabbage and smoked sausage recipe it’s a classic dish perfect for you and your family. Just think about a combination of sweet-tender cabbage loaded with smoky flavor from the smoked sausages.
- 1 Why Are You Going To Love This Cabbage and Sausage Recipe
- 2 Cabbage and Sausage Key Ingredients
- 3 Types of Sausage to Use
- 4 How To Make Sausage and Cabbage Recipe
- 5 Tips For Making The Best Cabbage and Sausage
- 6 Serving Ideas
- 7 Storing Ideas
- 8 Frequently Asked Questions
- 9 Easy Cabbage and Sausage Recipe
Why Are You Going To Love This Cabbage and Sausage Recipe
- Super easy to make in under 30 minutes.
- You can make it ahead of time.
- It’s a versatile recipe; You can add your favorite seasoning or vegetables.
- Full of nutrients, vitamins, and minerals.
- It’s a budget-friendly recipe; made from inexpensive ingredients that are easy to find.
- It’s a one-pan meal.
Cabbage and Sausage Key Ingredients
Here is a short description of the main ingredients you will need to create this delicious cabbage and sausage skillet recipe. Scroll down to the recipe card to see the complete ingredients list and instructions.
- Sausage – I used smoked sausage to add a smoky and rich flavor to the dish.
- Onion – use your favorite type of onion; you just need to chop it evenly.
- Cabbage – make sure you chop cabbage into bite-sized pieces, so it cooks evenly.
- Olive Oil – feel free to replace it with avocado oil.
- Garlic Cloves – fresh minced garlic for an intense flavor.
- White Vinegar – adds a bright and tangy flavor to the cabbage.
- Salt&Pepper – to taste.
Types of Sausage to Use
Looking for an easy way to switch up the flavor of your cabbage and sausage dish? Try changing up the type of sausage you use!
For a spicier dish, consider swapping in andouille sausage. This flavorful sausage packs a punch and adds a delicious kick to the dish. Other great options include bratwursts, Kielbasa, chorizo, and Italian sausage.
When it comes to choosing a sausage, feel free to use your favorite type! Whether you prefer a milder flavor or something with a bit more bite, there’s a sausage out there that’s perfect for you.
How To Make Sausage and Cabbage Recipe
There are a few basic steps that you need to follow if you want to enjoy a bowl of this warming cabbage soup that’s full of nutrients and low in carbs. Here is what you need to do:
Cook the Smoked Sausage
Cut the kielbasa sausage into 1/2-inch pieces and heat one tbsp of olive oil in a large skillet over medium-high heat.
Add the sausage and cook for 3 minutes until golden brown on each side.
Preparing the Cabbage
Take a head of cabbage and cut it in half through the middle. Next, cut each cabbage half in half again and remove the hard core.
Slice each quarter into thin pieces of the same size.
Cook the Cabbage
Add the remaining olive oil to the skillet. Cook the chopped onion and minced garlic for a few minutes until tender.
Add the chopped cabbage, salt, and pepper and mix until well combined.
Cover the skillet and cook the cabbage, occasionally stirring until the cabbage is soft and tender.
Remove the lid, then add the vinegar and cooked sausage.
Cook for 3 more minutes, turn off the heat, and garnish with fresh parsley.
Tips For Making The Best Cabbage and Sausage
- Use a food processor or a sharp knife to cut the cabbage if you want to reduce the cooking time.
- Don’t overcook the cabbage; otherwise, it will become too soft.
- Add one tbsp of red pepper chili flakes for a spicy kick.
- Ensure you frequently stir while cooking the cabbage to ensure even cooking and prevent sticking.
- Use a non-stick pan to avoid all the onion and garlic sticking to the pan.
Usually, I like to eat this recipe hot and as simple as it is, but you can pair it with many dishes. Here are some of the best ideas:
- Cauliflower Mashed Potatoes
- Your favorite bread
- Roasted Vegetables
- Fridge: If you have any cabbage leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to one week.
- To reheat: You can reheat the cabbage and smoked sausage on the stovetop or in the microwave when you’re ready to eat it again.
Frequently Asked Questions
Can I Make Fried Cabbage Ahead of Time?
Sure! This recipe can be made 3 days in advance. Then, when ready to serve, add the cooked sausage bits, and reheat nicely in a pan or microwave.
Can I Freeze This Cabbage And Smoked Sausages Recipe?
Sure, you can also freeze this cabbage recipe.
To do that, place the cabbage in a freezer bag, and freeze it for up to two months. You need to know that the texture might change slightly, but it’s still delicious!
Thaw overnight in the fridge before reheating it.
Easy Cabbage and Sausage Recipe
- 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
- Cut the sausage into 1/2-inch pieces and heat one tbsp of olive oil in a large skillet.
- Add the sausage and cook for 3 minutes until golden brown.
- Cut a head of cabbage into thin pieces of the same size.
- Add the remaining olive oil to the skillet. Cook the chopped onion and minced garlic until tender.
- Add the chopped cabbage, salt, and pepper and mix until well combined.
- Cook the cabbage covered until the cabbage is soft and tender.
- Remove the lid, then add the vinegar and cooked sausage.
- Cook for 3 more minutes, turn off the heat and garnish with fresh parsley.
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.