Easy Sausage and Cabbage Skillet

Easy sausage and cabbage skillet is one of those hearty, rustic meals I turn to when I want something filling, flavorful, and ready in under 30 minutes. It’s a one-pan dish packed with tender cabbage, browned sausage, and simple seasonings that come together for a comforting, no-fuss dinner.

Why You’ll Love This Recipe

What I love most about this skillet meal is how little effort it takes to create big flavor. The sausage adds richness and spice, while the cabbage becomes soft, slightly sweet, and caramelized in the pan. It’s budget-friendly, low-carb, and doesn’t require a long list of ingredients. I can serve it as-is, or pair it with potatoes, rice, or even a fried egg for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage or kielbasa, sliced

• Green cabbage, chopped

• Onion, thinly sliced

• Garlic, minced

• Olive oil or butter

• Salt

• Black pepper

• Red pepper flakes (optional, for heat)

• Apple cider vinegar or Dijon mustard (optional, for brightness)

Directions

1. I heat olive oil or butter in a large skillet over medium-high heat.

2. I add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until browned on the edges. I remove it from the pan and set it aside.

3. In the same skillet, I add the onions and sauté for 2–3 minutes until softened.

4. I add the garlic and cook for another 30 seconds, stirring constantly to keep it from burning.

5. I toss in the chopped cabbage, season with salt and pepper, and cook for about 8–10 minutes, stirring occasionally, until the cabbage is tender and lightly browned.

6. I return the sausage to the skillet and stir everything together, letting it heat through for another couple of minutes.

7. I finish with a splash of apple cider vinegar or a small spoonful of Dijon mustard to brighten the flavors, then serve hot.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, making it a solid 25–30 minute weeknight dinner.

Variations

I sometimes use spicy andouille sausage or chorizo for an extra kick. When I want to bulk it up, I add sliced potatoes or cooked egg noodles to the mix. I’ve also thrown in a handful of shredded carrots or bell peppers for extra color and sweetness. For a more savory depth, I’ve even added a splash of soy sauce or Worcestershire sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat until hot, or microwave it for a minute or two. It holds up well and even tastes better the next day as the flavors meld.

FAQs

Can I use red cabbage instead of green?

Yes, I’ve used red cabbage before. It works well, but the color deepens as it cooks and gives the dish a slightly different look.

What kind of sausage works best?

Smoked sausage or kielbasa is my go-to, but I’ve also used Italian sausage or bratwurst, either pre-cooked or browned first.

Is this dish low-carb?

Yes, this recipe is naturally low in carbs and high in protein, making it great for low-carb or keto-friendly meals.

Can I make this ahead of time?

Absolutely. I prep and cook everything, then reheat it before serving. It stores well and tastes even better the next day.

How do I keep the cabbage from getting mushy?

I cook it just until tender and caramelized. If I stir too often or overcook it, it softens too much, so I give it space to brown.

Conclusion

This easy sausage and cabbage skillet is a simple, satisfying meal I can throw together any night of the week. It’s comforting, flavorful, and completely customizable based on what I have in my kitchen. Whether I serve it solo or with a side, this one-pan wonder never fails to hit the spot.

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