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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.
Holly’s Recipe Highlights
- 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
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 pound smoked sausage or kielbasa, sliced into ½-inch pieces
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 head green cabbage cored and coarsely chopped, about 6 cups
- ¾ cup chicken broth
- 1 medium carrot shredded, optional
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
Instructions
- 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.
- 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.
- 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.
- 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.
- Season to taste and serve.
Notes
Nutrition Information
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.
