Friends, I think it’s time I shared with you my deep love for cabbage. Cabbage is one of my favorite vegetables and this Sausage and Fried Cabbage skillet has been in rotation at my house for years! It’s a quick & easy one-pan meal made with smoked sausage, fried cabbage, and the perfect spice blend. If you love cabbage like I do, then this sausage cabbage recipe will be an easy addition to your weekdays for lunch or dinner!
And in case you didn't know, I have an even deeper love for chicken sausage. So most times I make this recipe with smoked chicken sausage instead of pork sausage. Two of my favorite chicken sausage recipes are this Chicken Sausage Stir-Fry and this Sheet Pan Sausage, Potatoes and Brussels Sprout recipe. Sooo good!😉
Ingredients You'll Need
This sausage and cabbage recipe comes together with less than 10 simple ingredients! Here’s what you'll need:
- Smoked Sausage: You'll need 4 fully cooked smoked sausage links, about 12 oz. I like using Aidells smoked chicken & apple sausage, but you can use whichever brand you like. I’ve heard great things about Trader Joe’s chicken sausage too! You can also use smoked pork or beef sausage instead of chicken sausage.
- Cabbage: A small size cabbage or half of a large cabbage is all you need. You should end up with 6-7 cups of sliced cabbage.
- Onion and Garlic: Sautéed onion and garlic adds aromatics and a great flavor foundation for the cabbage.
- Seasoning: The seasoning is where the magic happens. Cabbage can be pretty bland on its own, so you’ll want the best mix of spices to add lots of flavor. I’m using a combination Creole seasoning, garlic powder, and smoked paprika. These are also the same spices I use in my sautéed cabbage recipe.
- Chicken Broth: A little bit of chicken broth is used to help soften and add more flavor to the cabbage. But since you only need a small amount, water would also do the trick!
How To Make Sausage & Fried Cabbage
This recipe comes together in just 30 minutes! Here's a quick step-by-step overview:
Brown the sausage: Brown the smoked sausage in a large skillet, then transfer to a separate plate.
Sauté the onion & garlic: In the same skillet, sauté the sliced onion and garlic.
Add the cabbage: Add the cabbage, seasoning and broth to the skillet. Toss everything together to combine. Cook for 10 minutes or until the cabbage is tender to your liking.
Add the sausage back in: Now add the browned sausage back in the skillet and toss with the cabbage. It's that simple. Enjoy!
How To Cut Cabbage
If you're wondering what's the best way to cut your cabbage, this is how I cut mine:
- Start by removing the outer layers of the cabbage that may be bruised or wilted.
- Next cut the cabbage in half and then into quarters.
- Place a flat side of the cabbage on the cutting board. Begin slicing the cabbage into ½-inch wide strips, cutting around the core.
Storing Leftovers
Honestly, this recipe still tastes great days later! The cabbage still has some bite to it and the flavors from the sausage has had even more time to soak into the cabbage. You can store any leftovers in an airtight container in the refrigerator for 3-4 days and reheat in the microwave or a skillet until warmed through. And if you love meal prepping cabbage recipes, then try my egg roll in a bowl next!😉
Smoked Sausage and Fried Cabbage
Video
Equipment
Ingredients
- 4 smoked sausage links*
- ½ head of cabbage
- ½ yellow onion, sliced or diced
- 2 garlic cloves, minced
- 1-2 Tablespoons olive oil**
- 1 Tablespoon butter
- 1 ½ teaspoons Creole or Cajun seasoning***
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup chicken broth
Instructions
- Slice the sausage links into ½-inch rounds. Then slice half of the cabbage into roughly ½-inch strips, cutting around the core. Save the other half of cabbage for a different recipe.
- In a large skillet, heat the olive oil over medium heat. Add the sausage rounds and sauté for roughly 3-4 minutes until lightly browned. Remove the sausage to a separate plate and set aside.
- To the same skillet, add the butter and onions. Sauté for 3 minutes just until the onions become translucent. Add the minced garlic and sauté for an additional 30 seconds.
- Now add the sliced cabbage to the skillet. Toss the cabbage with the onions and garlic.
- Add the Creole seasoning, garlic powder, and smoked paprika to the skillet. Then pour in the chicken broth. Toss everything together making sure the cabbage is evenly coated with the spices.
- Cook the cabbage, stirring and tossing occasionally, until it is tender to your liking and most of the liquid has evaporated. This should take roughly 10 minutes. You want the cabbage to be tender, but not mushy.
- Now add the browned sausage back in the skillet and toss with the cabbage. Cook for 2 more minutes so the sausage can heat back up and the flavors can marry together. Serve as is or with bread, rice, or your favorite side. Enjoy!
Notes
- Make sure to purchase fully-cooked smoked sausage links. You can use chicken, pork or beef smoked sausage.
- If using pork sausage, you'll only need roughly 1 tablespoon of cooking oil. Chicken sausage does not have a lot of fat, so I used 2 tablespoon of oil in this recipe.
- I like Tony Chachere's Creole seasoning, but use your favorite brand! Most creole and cajun seasonings have plenty of salt in them, so I didn't add any extra salt.
Carolyn says
This was easy and delicious! I made it with purple cabbage since that is what I had in the refrigerator. I will make it again.
Kenneth Mangrum says
This was a very easy dish to make. Simple and delicious!!! I definitely will be making it again.