Friends, I think it’s time I shared with you my deep love for cabbage. Cabbage is one of my favorite vegetables and this Chicken Sausage and Cabbage Skillet has been in rotation at my house for years. It’s a quick & easy one-pan meal made with cooked chicken sausage, sautéed cabbage, and the perfect spice blend. If you love cabbage like I do, then this sausage and cabbage recipe will be an easy addition to your weeknight dinner meals!
And in case you didn't know, I have an even deeper love for chicken sausage. I replaced using pork sausage with chicken sausage a few years ago and never looked back! My favorite chicken sausage recipes are this Chicken Sausage Stir-Fry and this Sheet Pan Sausage, Potatoes and Brussels Sprout recipe. Sooo good!😉
What You’ll Need
This one-skillet meal comes together with less than 10 ingredients! Here’s what you need to make it:
- Chicken Sausage: You'll need 4 fully cooked chicken sausage links, cut into rounds, then browned in a skillet for a couple minutes to give them some color. Currently my favorite brand is 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!
- Cabbage: A small size cabbage or ½ of a large cabbage is all you need. You should end up with 6-7 cups of sliced cabbage strips or chopped 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. You can also use Cajun seasoning instead of Creole if that’s what you have on hand.
- Chicken Broth: Just a little bit of chicken broth is used to help steam and soften the cabbage for a few minutes, before it continues to sauté in the skillet. It also adds a little more flavor to the cabbage. But since you only need a small amount, water would also do the trick!
How To Make Sausage & Sautéed Cabbage
This recipe comes together very quickly. And with just a few steps, you’ll have dinner ready before you know it!
Step One: Start by browning the chicken sausage rounds in a large skillet with some cooking oil. I like to brown the rounds for about 2 minutes on each side. Then transfer the browned sausage to a separate plate while you start on the cabbage.
Step Two: In the same skillet, add a little more oil and butter and begin sautéeing the onion and garlic. Once the onion is translucent, add the shredded cabbage in two batches. Season the cabbage and toss the cabbage around until it starts to soften and reduce in size.
Step Three: Add the chicken broth to the skillet. Toss the cabbage some more, then add a lid to the skillet so the cabbage can steam for a few minutes. This helps the cabbage to soften quickly, while retaining its moisture. After roughly 5-7 minutes, take the lid off, toss the cabbage some more, then let it cook without the lid for 7-8 minutes or until the cabbage is tender to your liking.
Step Four: Now add the browned chicken sausage back in the skillet and toss with the cabbage. Cook for 2-3 more minutes so the sausage can heat back up and the flavors can marry together. Taste and add more seasoning if needed.
How To Cut Cabbage
- 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 the 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 chicken 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.
Chicken Sausage And Cabbage Skillet
Video
Ingredients
- 4 chicken sausage links*
- ½ head of cabbage
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 ½ tablespoon olive oil, divided
- 1 tablespoon butter
- 1 teaspoon Creole or Cajun seasoning**
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup chicken broth
- salt and pepper to taste
Instructions
- Slice the chicken sausage links into ½-inch rounds and set them to the side.
- Cut the cabbage in half and then into quarters. Slice half of the cabbage into roughly ½-inch wide strips, cutting around the core. Save the other half of cabbage for a different day. Next dice the onion and mince the garlic cloves.
- In a large skillet, heat 2 tablespoon of olive oil over medium heat. Add the chicken sausage and sauté for roughly 3 minutes until lightly browned. Quickly remove the sausage to a separate plate and set aside.
- To the same skillet, add another ½ tablespoon of oil and the butter. Add the diced onion to the skillet. Sauté for 3 minutes just until the onion becomes translucent. Add the minced garlic and sauté for an additional 30 seconds.
- Now add half of the sliced cabbage to the skillet. Toss the cabbage with the onions and garlic. After a minute, the first half of the cabbage will have cooked down a bit. Now add the second half of the cabbage and toss to combine.
- Add the Creole seasoning, garlic powder, and smoked paprika to the skillet. Toss and mix together with the cabbage. Now pour in the chicken broth. Continue to mix and toss the cabbage making sure it’s coated with the spices and broth.
- Add a lid to the skillet and allow the cabbage to steam for about 4-5 minutes. After 4-5 minutes, take the lid off, toss the cabbage some more, then let it cook without the lid for 5 more minutes or until the cabbage is tender to your liking.
- Add the browned chicken 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. Taste to see if any more seasoning is needed. Most creole or cajun seasonings have plenty of salt in them, but feel free to add a little more if needed. Enjoy!
Notes
- Make sure to purchase fully-cooked chicken sausage links. You can also use your favorite pork or beef smoked sausage instead.
- I like Tony Chachere's Creole seasoning, but use your favorite brand!
Kenneth Mangrum says
This was a very easy dish to make. Simple and delicious!!! I definitely will be making it again.