Cabbage and Sausage Skillet

Cabbage and Sausage is a one-pot dish with wonderful flavor, which is pretty amazing considering it's ready in 20 minutes and there are just 5 ingredients (not counting pepper and salt). It's a simple recipe that doesn't take much time to make a delicious easy dinner that the whole family will love and a great option if you are taking a break from carbs!

This cabbage and sausage recipe is a great weeknight meal that takes barely any prep and comes together in 20 minutes or less so you can get a satisfying, healthy dinner on the table while saving yourself from one-too-many trips to Chick-Fil-A this month. It's a skillet meal, which means you can make the entire thing in one pan and save yourself some extra dishes.

The best part is that it tastes delicious! The smoky, savory kielbasa sausage medallions are pan-seared and paired with tender-crisp cabbage that wilts down and sweetens slightly as it cooks. Even picky eaters who might turn up their noses at broccoli or green beans get lured in by the different, more mild taste of the cabbage. Cabbage is a great vegetable that is often overlooked and we definitely need more cabbage recipes in our lives!

The combination of textures and flavors makes a comforting and homey busy weeknight dinner, and you can always pair it with creamy mashed potatoes or a loaf of crusty bread for a simple starchy side that everyone will enjoy.

Recipe Ingredients

Here's a list of what you'll need to make this easy recipe. See the printable recipe card below for exact amounts and full instructions.

• Green cabbage: Not every head of cabbage is created alike! Some are enormous, in which case you might only want to use half. Look for a smaller head with fresh, not wilted leaves and a nice pale green color to it.
• Sausage: Polska Kielbasa is a smoked sausage that is traditional for this dish and gives a nice smoky flavor, but Italian sausage, Andouille sausage (if you like things spicy), or really any pre-cooked chicken sausage like Aidell's or similar brands will work well here. For a healthier option, look for a turkey sausage that you like.
• Spices: A little bit of red pepper flakes adds just a bit of heat that pairs well with the smoky sausage and buttery sauteed cabbage, although you can leave this ingredient out if you want. Some kosher salt & black pepper step up to round out the savoriness of this dish.
• Garlic: Never underestimate the power of a few cloves of minced garlic to elevate simple ingredients into an appetizing meal. If you don't have garlic cloves, you could use 1 teaspoon of garlic powder instead.

How to Make Cabbage and Sausage

Be sure to see the recipe card for full ingredients and instructions.

1. Sear the sausage. Start by slicing your kielbasa or favorite sausage into round discs. Heat olive oil in a large skillet or dutch oven on the stove over medium-high heat, then add the sausage in a single layer. Let them cook for 2-3 minutes before flipping so they can get some color on both sides and heat through. Remove the cooked sausage with a slotted spoon and transfer to another plate and set aside.

2. Chop and saute the cabbage. Use a sharp knife to cut the cabbage in half, then remove the core and discard. Chop the remaining cabbage into roughly 1-inch pieces. Add the chopped cabbage to the skillet and cook for 3-4 minutes until it starts to wilt, stirring it occasionally.

3. Season and add sausage. Once the cabbage has begun to wilt, add the salt, pepper, and red pepper flakes, stir well to disperse the seasonings. Return the sausage to the pan and continue to cook another 3-5 minutes until everything is hot and the cabbage is tender but not mushy.

Recipe Variations

• Adding additional veggies: You can saute a chopped onion for 2-3 minutes to soften slightly before adding the cabbage for an additional vegetable component to this cabbage and sausage skillet meal.
• Additional seasoning: Consider adding 1 teaspoon of caraway seeds, Italian seasoning, or Cajun seasoning for even more flavor. Cabbage and sausage really doesn't need much because you don't want to overpower the simple, delicious flavors of the star ingredients, but either of these additions can add some yummy depth of flavor.

Storage & Reheating

• To store: Leftovers will keep well for 3-4 days in an airtight container in the fridge. We don't recommend freezing and reheating because the cabbage tends to be soggy and mushy.
• To reheat: To reheat, either warm in a skillet over medium heat until heated through or microwave for 1-2 minutes until warm.

More Pork Recipes

• Baked Ranch Pork Chops
• Instant Pot Baby Back Ribs