This Sausage, Cabbage and Apple Skillet is a one-pan dinner that comes together quickly. Ready in about 35 minutes, it’s an easy weeknight meal served as-is or over mashed potatoes.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
I love that this started as a “clean-out-the-fridge” dinner. It’s amazing how a few random apples and what’s on hand can turn into a cozy favorite.
- Flavor: A combination of smoky, sweet, and tangy flavors comes together to make this hearty dish taste perfectly balanced.
- Skill Level: This recipe is beginner-friendly, starting with an easy sauté and finishing with a quick whisked sauce.
- Swaps: Use what you have on hand. Extra chicken broth or applesauce mixed with broth or water can be used in place of apple juice.
- Serving Suggestions: This simple one-pan meal is great on its own, but is especially good served over mashed potatoes or egg noodles with crusty artisan bread to soak up the sauce.
- Leftovers: It reheats well for lunch, and the flavors are even better the next day.
Best Sausage and Apple Picks
- Kielbasa or Smoked Sausage: Start with pre-cooked kielbasa, which browns quickly and adds smoky depth, though turkey sausage works as well and may just need a little extra seasoning.
- Yellow Onion: Slice it thin so it softens quickly and blends nicely into the cabbage.
- Green Cabbage: Look for a heavy head with tight leaves and chop it into bite-sized pieces for even cooking. As a time-saver, bagged coleslaw mix works well, too.
- Apples: Honeycrisp or Fuji stay pleasantly firm, while Granny Smith adds more tartness. Peeling is optional. Swap apples for pears for a softer, milder sweetness.
How it Comes Together
- In a large skillet (or Dutch oven), brown sausage in oil, then set aside.
- Cook sliced onion, cabbage, and apples until tender.
- Add sauce (full recipe below) and sausage, and simmer until cabbage is soft.
Easy Storage and Reheating Tips
- Cool and store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet with a splash of broth on the stove or in the microwave, stirring occasionally.
- For longer storage, freeze in portions for up to 3 months and thaw overnight. The cabbage and apples soften a bit after freezing, but the flavor stays delicious.
Cozy Cabbage Comforts
Did you make this Sausage, Cabbage, and Apple Skillet? Leave a comment and rating below.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound Kielbasa or smoked sausage, sliced ½ inch thick
- 1 medium yellow onion thinly sliced
- 6 cups chopped green cabbage about ½ medium head of cabbage
- 2 medium apples *cored and sliced, peeling optional
- ½ cup chicken broth
- ¼ cup apple juice or apple cider (not vinegar)
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme leaves or 2 sprigs fresh thyme
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook 4 to 5 minutes or until browned. Remove from the skillet and set aside.
- Add onion and cabbage to the same skillet, adding more oil if needed. Cook 5 to 6 minutes, stirring occasionally, until the cabbage begins to soften.
- Stir in the apples and cook 3 to 4 minutes or until just tender.
- In a small bowl, whisk together chicken broth, apple juice, Dijon, vinegar, thyme, salt, and pepper. Pour over the cabbage mixture.
- Return the sausage to the skillet. Stir to combine.
- Cook uncovered 5 minutes or until the cabbage is tender and the liquid has slightly reduced.
Notes
- Honeycrisp or Fuji are great apples in this dish.
- Swap apples for pears for a milder sweetness.
- Turkey sausage works well for a lighter option.
- Serve over mashed potatoes or with crusty bread.
Nutrition Information
Calories: 469 | Carbohydrates: 26g | Protein: 16g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 81mg | Sodium: 1265mg | Potassium: 561mg | Fiber: 5g | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg
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© 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.
