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You are here: Home / Main Dish / Cabbage and Sausage

Cabbage and Sausage

December 28, 2022 by Susanne Leave a Comment

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Easy to make and budget friendly this Cabbage and Sausage Skillet is a delicious hearty meal that requires just a handful of ingredients and just 30 minutes .

Fried cabbage and kielbasa sausage in a white bol.

Smoke Sausages like Kielbasa are so versatile and easy to cook with. You can add them to cabbage like this recipe or to rice like in this Easy Smoked Sausage and Rice Skillet.  Add yummy cheese and penne pasta and you have this Spicy Sausage and Pasta or even serve it with potatoes like in this Oven Roasted Sausage and Potatoes. 

How to make Sausage and Cabbage Skillet:

(scroll down for full recipe card)

Ingredients:

  • Cabbage
  • Smoked Sausage 
  • Brown Sugar
  • Butter
  • Water
  • Olive Oil
  • Salt and Pepper 

Ingredients needed to make this recipe presented on a white marble countertop.

Special Equipment:

  • Large skillet with fitted lid

Instructions: 

  1. Cut the cabbage into thicker slices for sautéing or you can also cut the cabbage in larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide for your skillet cut the longer slices into half. Slice the smoked sausage into half in rounds. Set both aside until ready to cook.
  2. In a large skillet over medium heat add olive oil then when oil is heated add the sausage and cook until browned. Remove sausage from the skillet to a plate and set it aside.
  3. In the same skillet add a splash of water to deglaze the pan, if there are a lot of browned bits, carefully remove some of them but leave a few for flavor. 
  4. Add the cabbage, a ½ cup water, brown sugar salt and pepper. Stir to combine then cover skillet with lid.  Reduce heat to medium low and simmer with a closed lid for 10-15 minutes. Until the cabbage softens and most of the water evaporated but the cabbage is still crisp. You don’t want the cabbage too soft, it’s better when it is still slightly crunchy. 
  5. Add the butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. 
  6. Serve hot as a main course with some potatoes, rice, or as a side dish. It makes about 4 good-sized side portions. 

Collage image showing the steps needed to prepare the recipe.

Substitutions and Variations: 

Try a different kind of sausage. For this recipe you can use just about any kind of sausage. Some suggestions are Kielbasa sausage, bratwurst, andouille, hot or mild Italian sausage or even breakfast sausage. You can even try this with a chicken or turkey sausage. 

Make it vegetarian. Use a plant based sausage or swap for tofu. This recipe is very versatile and can be adjusted easily to meet different diets. 

Add a little spice. Don’t be afraid to spice this recipe with a pinch of Cayenne pepper, red pepper flakes or cajun seasoning.

Other seasoning choices. You can all add a half teaspoon of any of these seasoning for added flavor: onion powder, garlic powder, paprika, cumin.

Sausage and Cabbage in a skillet with a severing spoon on the side.

My Notes and Tips: 

  • Don’t cut the cabbage too thin. I recommend cutting wider rather than thinner. The cabbage will reduce in size and may become too soft if you cut it too thin. You want the cabbage to be on the crunchy side.
  • Be careful not to use too much salt. The on the cabbage as the sausages tend to be high in sodium and your dish will become too salty very quickly. I recommend tasting the cabbage after it has cooked with the cabbage and adding more salt then if desired. 

Cabbage and Sausage in a white bowl with fork.

Storage and Reheating:

Refrigerator: Store in an airtight container in the fridge for up to 5 days. 

Reheating: To reheat add a small amount of olive oil to skillet and heat then add leftovers and cook on low until heated through. Or reheat in microwave in 45 second increments stirring between each until heated through. 

Freezer: Cool cabbage and sausage completely then transfer to a freezer safe container or zip top bag. Freeze for up to three months. 

Thawing and Reheating: Thaw overnight in the fridge then reheat as stated above. 

Prepared cabbage and sausage in a white bowl.

This Sausage and Cabbage Skillet is a great low carb lunch option that can be prepped in advance then enjoyed through the week. It’s also prefect for a quick east dinner that doesn’t require a lot of prep work or even thawing in advance. 

Happy Cooking Y’all!

Susanne 

Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!

Fried cabbage and kielbasa sausage in a serving bowl.
Print

Cabbage and Sausage Skillet

Easy to make and budget friendly this Cabbage and Sausage Skillet is a delicious hearty meal that requires just a handful of ingredients and just 30 minutes.
Course Main Dish
Cuisine American
Keyword Sausage and Cabbage Skillet
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 464 kcal
Susanne Susanne

Ingredients

  • 1 pound smoked sausage sliced
  • 6 cups green cabbage chopped
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 cup water
  • 3 teaspoons butter
  • Salt and black pepper to taste

Instructions

  1. Cut the cabbage into thicker slices for sautéing or you can also cut the cabbage in larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide for your skillet cut the longer slices into half. Slice the smoked sausage into half in rounds. Set both aside until ready to cook.
  2. In a large skillet over medium heat add olive oil then when oil is heated add the sausage and cook until browned. Remove sausage from the skillet to a plate and set it aside.
  3. In the same skillet add a splash of water to deglaze the pan, if there are a lot of browned bits, carefully remove some of them but leave a few for flavor.
  4. Add the cabbage, a ½ cup water, brown sugar salt and pepper. Stir to combine then cover skillet with lid. Reduce heat to medium low and simmer with a closed lid for 10-15 minutes. Until the cabbage softens and most of the water evaporated but the cabbage is still crisp. You don’t want the cabbage too soft, it’s better when it is still slightly crunchy.
  5. Add the butter and stir through until melted. Return the sausages and simmer for a couple of minutes more.
  6. Serve hot as a main course with some potatoes, rice, or as a side dish. It makes about 2 good-sized side portions.

Recipe Notes

  1. Don’t cut the cabbage too thin. I recommend cutting wider rather than thinner. The cabbage will reduce in size and may become too soft if you cut it too thin. You want the cabbage to be on the crunchy side.
  2. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Nutrition Facts
Cabbage and Sausage Skillet
Amount Per Serving (1 serving)
Calories 464 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 13g81%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 89mg30%
Sodium 1008mg44%
Potassium 396mg11%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 15g30%
Vitamin A 197IU4%
Vitamin C 38mg46%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Main Dish

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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