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This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
- Flavor: Smoky sausage and caramelized cabbage are a cozy flavor duo.
- Skill Level: This one-pot dinner has easy prep to make new cooks feel like pros.
- Budget Tip: This recipe is made with budget-friendly ingredients you likely already have. To stretch it even further, toss in any leftover veggies you have in the fridge.
- Serving Suggestions: This crowd pleaser can be kept warm in a slow cooker so guests can help themselves. Pair with a side of Irish soda bread, and dinner is served.
Key Ingredients and Easy Variations
- Cabbage: Green cabbage works well in this recipe. Choose heavy heads and remove any discolored or limp leaves. For a softer texture, opt for savoy or napa cabbage.
- Sausage: Pre-cooked smoked sausage, Polish kielbasa, or summer sausage are big time-savers for this recipe. Cook just long enough to brown the edges.
- Seasonings: Pantry basics are all you need for this recipe, but you can spice it up with a dash of red pepper flakes.
- Variations: Bulk up the recipe even further by mixing in some cooked egg noodles. Try rotisserie chicken or shrimp in place of the sauce. Or if time is tight, toss in a bag of frozen meatballs in Step 1 (no need to thaw).
How to Make Cabbage and Sausage
- Brown sausage in butter, set aside.
- Cook the onion and garlic until softened.
- Add remaining ingredients (full recipe below). Cover and cook until the cabbage is softened.
- Add sausage back to the pan and cook until the cabbage is tender.
Storing Leftovers
Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.
Classic Cabbage Favorites
Did you make this cabbage and sausage recipe? Leave a comment and rating below.
Cabbage and Sausage
Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.
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In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.
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Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
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Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.
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Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.
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Season to taste and serve.
A pinch of red pepper flakes will add a little kick.
Calories: 448 | Carbohydrates: 21g | Protein: 18g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1491mg | Potassium: 714mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2922IU | Vitamin C: 87mg | Calcium: 118mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American, Polish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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