Looking for a simple but tasty meal that the whole family loves? This Cabbage and Sausage Recipe combines the smoky flavor of sausage with the earthy goodness of cabbage for an amazing one pan meal that comes together in 30 minutes or less! It's excellent as a main course or even as a side dish.
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Disclosure: This post was originally published on May 13, 2020, but has been updated with better instructions, an improved recipe and better photos as of November 10th, 2023. We hope you enjoy the new look!
There's nothing like a hearty and flavorful meal that's simple and easy to make. This one pan meal will be your go to meal when you need an easy recipe! Whether you want to feed a gathering or you are just craving a filling and delicious meal, this recipe is sure to be a go-to favorite!
Looking for more hearty meals? Try these Italian sausage stuffed peppers, this Cajun shrimp and sausage pasta, this Cajun seafood boil recipe, or this Dutch oven chili!
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❤️Why We Love This Recipe
- Made with simple ingredients. Everything you need to make this recipe can be found at your local grocery store.
- An easy meal. This easy cabbage and sausage recipe is a breeze to make, making it the perfect easy dinner to throw together when you need a quick and delicious meal.
- Lots of flavor. The combination of tender cabbage, smoky sausage, and a medley of spices creates a dish bursting with flavor. It’s comfort food at its finest.
- Suitable for multiple diet types. This dish is low-carb and perfect for the keto diet. It's also gluten free. It can also be made dairy free, vegetarian and vegan friendly with a few simple swaps!
🧅Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Fully cooked smoked sausage of choice. We generally opt for Kielbassa or andouille.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Sausage. Swap out the smoked sausage for Italian sausage, or chicken or turkey sausage for a lighter version. You can also use ground sausage. Use andouille sausage for a Cajun flair.
- Cabbage. Swap green cabbage with red cabbage or savoy cabbage for a different flavor.
- Cajun seasoning. For a spicy twist, use Cajun seasoning instead of smoked paprika.
- Vinegar. Add a tiny splash of vinegar (apple cider vinegar or white vinegar will work) for a tangy kick.
✨Variations
- Dairy free. Swap the butter for more oil, or use a vegan butter.
- Vegetarian. Swap the sausage for a plant-based version and use a vegetable broth.
- Vegan. Follow the steps for both dairy-free and vegetarian above to make this meal vegan friendly!
- Swap the protein. Not a big fan of sausage? Feel free to use ground beef or another meat of your choice instead.
- Protein packed. Feel free to add even more protein to this recipe like chicken, shrimp, or extra sausage to make it extra filling.
- Add some crunch. if you love onions, some chopped onion adds a nice crunch and a bit of tang to this recipe. You could also add some red bell peppers for extra crunch and flavor.
- Make it saucy. Drizzle some tomato sauce on top of this dish for a punch of saucy flavor. Serve with some crusty bread to soak up the extra juices.
- Add sweetness. Some people like a bit of sweetness to this classic Southern meal. Add a bit of brown sugar, honey, or maple syrup if you'd like.
🔪Prep work
- Use a sharp knife to core and chop your head of cabbage.
- Cut the sausage into thin rounds about a ¼-inch thick.
- Cut the onion into thin strips.
- Mince garlic.
- Zest the lemon.
- Preheat a cast iron skillet over medium heat.
📋Instructions
Heat a large skillet over medium heat. When it’s hot, add in olive oil and the sausage pieces, then sear until browned on both sides. Once the sausage is cooked to your preference, remove it from the pan and set aside. Don’t drain the pan. (Image 1)
To the same pan, add in butter, followed by the onions with a pinch of salt. (Image 2)
✨Pro Tip: Don't drain the pan of the sausage fat. Cooking the onions in the fat will help concentrate the sausage flavor and meld the flavors of the dish!
Cook until the onions have softened. (Image 3)
Once the onions are softened and translucent, add in the garlic, along with the oregano, smoked paprika, black pepper, red pepper flakes, and cayenne. Stir often to prevent the garlic from burning, and cook until the garlic is fragrant. (Image 4)
Add a splash of the broth. Stir to combine and scrape the bottom of the pan to get any browned bits off the bottom of the pan. (Image 5)
Add the chopped cabbage into the skillet with lots of salt, the lemon zest, and lemon juice. Add more broth if needed. You may need to add the cabbage in batches depending on the size of your pan and amount of cabbage you have. (Image 6)
Cook on medium heat until cabbage is softened, and the broth is absorbed. You can continue to cook until your cabbage is at the desired crispiness level and the edges are golden brown with no more liquid at the bottom of the pan. (Image 7)
Once the cabbage is finished cooking, add back the cooked sausage and any juices with them and stir to heat through. Adjust seasonings to taste, then remove from the heat.
Garnish with fresh parsley if desired and enjoy!
✨Tips & tricks
- Deglazing the pan. Deglaze the pan as needed if the dish dries out too much. Make sure to scrape the bottom of the pan to get that extra seasoning incorporated into the dish.
- Taste as you go. It might seem obvious, but tasting the dish as you go along is key to making adjustments and achieving the perfect seasoning balance.
- Season to taste. Add as much or as little spice as you’d like. We like things with a little kick, so our seasoning blends tend to be on the hotter side. Keep this in mind and add seasonings slowly.
- Don’t burn the garlic! Keep it moving constantly in the pan, then immediately deglaze with broth to prevent burning. If the garlic is burned, you will need to start the process of cooking the aromatics all over again, as burnt garlic will add a bitter flavor.
- Brown the sausage. We want the sausage to get nice, browned sides for more flavor, but we don’t want to overcook it and have it shrivel up. Cook for 5-7 minutes total and that’s it! This will help keep the sausage juicy and crispy.
- Don’t skip the lemon juice and zest. A bit of bright acidity really rounds out this otherwise rich dish. It will really balance the flavors. You can use vinegar in place of lemon juice if you prefer.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave. To freeze, store in an airtight freezer-safe container for up to 2 months.
Yes! Any fully cooked sausage can work for this recipe! Use your favorite and enjoy!
More Recipes To Consider
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📖 Recipe
Cabbage and Sausage Recipe
Equipment
- spatula
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 16 ounces smoked sausage of choice, cut into rounds (like Kielbasa or Andouille)
- 1 large yellow onion, cut into thin strips
- 2-3 teaspoons kosher salt (added slowly and to taste)
- 14 cloves garlic, minced (about 1 bulb of garlic)
- 2 tablespoons lemon juice (juice of 1 lemon)
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1 large head green cabbage, cored and chopped
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional and to taste)
- ¼ teaspoon cayenne pepper (optional and to taste)
- ¼ - ½ cup beef broth, as needed (can sub chicken broth, vegetable broth, or water)
- Garnish with parsley (optional)
Instructions
- Heat a skillet over medium heat and add in 2 tablespoons of olive oil when it is hot. Sear your sausage pieces until browned on both sides (about 5-7 minutes). Once cooked, remove from pan and set aside. Do not drain the pan.
- Add 2 tablespoons of unsalted butter to the same pan, followed by onions and a pinch of salt. Cook until softened (about 3 -4 minutes).
- Once the onions are translucent, add in all of the minced garlic, 1 teaspoon of oregano, ½ teaspoon of smoked paprika, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ teaspoon of cayenne. Cook until the garlic is fragrant (about 30 seconds) and stir often to prevent burning.
- Add a splash of the broth and stir to combine. Scrap any browned bits off the bottom of the pan.
- Add in the head of chopped cabbage with 2 teaspoons of salt, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice. Add more broth if needed. Cook the cabbage in batches if needed. Cook on medium heat until the cabbage is softened and broth is absorbed. Cook until desired crispiness is achieved and there is no more liquid at the bottom of the pan.
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stovetop or in the microwave. To freeze, store in an airtight freezer safe container for up to 2 months.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Deglaze the pan as needed if the dish dries out too much. Make sure to scrape the bottom of the pan to get that extra seasoning incorporated into the dish.
- Taste as you go. It might seem obvious, but tasting the dish as you go along is key to making adjustments and achieving the perfect seasoning balance.
- Season to taste. Add as much or as little spice as you’d like. We like things with a little kick, so our seasoning blends tend to be on the hotter side. Keep this in mind and add seasonings slowly.
- Don’t burn the garlic! Keep it moving constantly in the pan, then immediately deglaze with broth to prevent burning. If the garlic is burned, you will need to start the process of cooking the aromatics all over again, as burnt garlic will add a bitter flavor.
- Brown the sausage, but then remove it from the pan. We want the sausage to get nice browned sides, but we don’t want to overcook it and have it shrivel up. Cook for 5-7 minutes total and that’s it! This will help keep the sausage juicy.
- Don’t skip the lemon juice and zest. A bit of bright acidity really rounds out this otherwise rich dish. It will really balance the flavors. You can use vinegar in place of lemon juice if you prefer.
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