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Overhead view of chicken sausage and cabbage in a cast iron skillet.

Smoked Sausage and Fried Cabbage

Author: Marsha McDougal
This one-pan Sausage and Cabbage recipe is filling, super flavorful, made with simple ingredients, and is ready in just 30 minutes!
5 from 2 votes
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4

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

  1. Make sure to purchase fully-cooked smoked sausage links. You can use chicken, pork or beef smoked sausage.
  2. 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.
  3. 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.

Nutrition

Serving: 1servingCalories: 296kcalCarbohydrates: 11gProtein: 10gFat: 24gCholesterol: 55mgSodium: 659mgFiber: 3gSugar: 4g
Course Dinner, Lunch
Cuisine American
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