Cabbage and Sausage
There are some recipes that just feel like home, and this cabbage and sausage is one of them. It’s simple, hearty, comforting, and doesn’t require a long list of ingredients or hours in the kitchen.
I first came across this combination after a friend recommended it to me, and honestly, I wasn’t expecting such a humble dish to become a family favorite. I made it for my family one weekend when I wanted something warm and filling without spending the whole afternoon cooking. The smell of the sausage browning in the pan, followed by the sweet cabbage cooking down, had everyone wandering into the kitchen asking, “What are you making?”
By the time dinner was ready, there wasn’t much left in the pan.
Since then, this has become one of those recipes I turn to when I want an easy weekend dinner—or on those stressful days when I need something comforting and familiar. The cabbage becomes tender and slightly sweet while the sausage adds so much savory flavor. Together, they make a meal that feels much more special than the effort it takes to prepare it.
Why You’ll Love This Recipe
Easy to make: Everything comes together in one skillet.
Budget-friendly: Simple ingredients make a satisfying meal.
Full of flavor: The browned sausage gives the cabbage a delicious savory taste.
Perfect for busy nights: You can have dinner on the table without much fuss.
Family-friendly: Even people who aren’t usually excited about cabbage may be surprised by how good it tastes.
Ingredients
1 pound smoked sausage, sliced into rounds
1 medium head green cabbage, chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil or butter
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried thyme
1/2 cup chicken broth or water
1 tablespoon chopped fresh parsley, optional
How to Make Cabbage and Sausage
1. Brown the sausage
Heat a large skillet over medium heat and add the olive oil or butter. Add the sliced sausage and cook for about 4–5 minutes, stirring occasionally, until the edges are nicely browned.
Don’t rush this step. Those browned edges are where so much of the flavor comes from.
2. Add the onion and garlic
Add the sliced onion to the skillet and cook for 2–3 minutes until it begins to soften. Stir in the minced garlic and cook for another 30 seconds.
At this point, your kitchen should already smell pretty amazing.
3. Add the cabbage
Add the chopped cabbage to the skillet. It may look like far too much cabbage at first, but don’t worry—it cooks down considerably.
Sprinkle in the paprika, black pepper, salt, and thyme. Pour in the chicken broth and give everything a good stir.
4. Cook until tender
Cover the skillet and let everything cook over medium-low heat for about 15–20 minutes. Stir occasionally so the cabbage cooks evenly.
If you prefer your cabbage with a little bite, cook it for less time. If you like it soft and tender, let it go a few minutes longer.
5. Taste and serve
Give the cabbage and sausage a taste and adjust the seasoning if needed. Sprinkle with fresh parsley if you’d like a little color and freshness.
Then serve it hot and enjoy!
A Few Tips for the Best Cabbage and Sausage
Brown the sausage well. Don’t simply heat it through. Letting the sausage develop those golden-brown edges adds a wonderful depth of flavor.
Don’t worry about the amount of cabbage. A full head may look like a mountain when you first add it, but it shrinks as it cooks.
Watch the salt. Sausage can already be quite salty, so I recommend starting with a small amount of salt and adding more at the end if necessary.
Make it your own. You can add sliced bell peppers, carrots, potatoes, red pepper flakes, or a splash of apple cider vinegar for extra flavor.
What to Serve With It
This dish is filling enough to enjoy on its own, but I especially love serving it with warm crusty bread. The bread is perfect for soaking up the flavorful juices from the skillet.
You could also serve it with mashed potatoes, rice, roasted potatoes, or a simple green salad.
Can I Make It Ahead?
Absolutely. Cabbage and sausage keeps well in the refrigerator for about 3–4 days when stored in an airtight container.
To reheat, simply warm it in a skillet over medium heat or microwave individual portions until hot. In fact, I think the flavors become even better after sitting overnight.
Recipe Variations
Spicy: Use a spicy smoked sausage and add a pinch of red pepper flakes.
With potatoes: Add diced potatoes to make the dish even heartier.
With bacon: Cook a few slices of bacon before browning the sausage and use some of the rendered fat to cook the cabbage.
Low-carb: Keep the recipe as written and serve it without potatoes or bread.
A little tangy: Finish the dish with a small splash of apple cider vinegar. It cuts through the richness of the sausage beautifully.
Nutrition Information
Approximate nutrition per serving, based on 4 servings and the ingredients listed above. Actual values will vary depending on the sausage and other brands used.
Nutrient Amount per Serving
Calories 390 kcal
Protein 17 g
Carbohydrates 18 g
Fat 29 g
Saturated Fat 9 g
Fiber 5 g
Sugar 8 g
Sodium 1,050 mg
Cholesterol 55 mg
