This smothered cabbage and sausage stir fry showcases the two main ingredients of this easy, tasty dish without adding too many other components.
The smothered cabbage with sausage can be a hearty main meal or a side dish.
The thick and juicy pork sausages are first browned before deglazing the skillet and sauteeing the cabbage until tender.
A delicious flavor in every bite.
If you love cabbage recipes, you should definitely try these readers' favorites: Ground Beef And Cabbage, Unstuffed Cabbage Rolls, and our cheesy Cabbage Pie, which is on permanent rotation in our family.
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Easy Cabbage Recipes
If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
📋 You can find the full ingredient list in the Recipe Card below the article.
Ingredients
- Sausage - I've used thick pork sausages, which I've sliced for this recipe. Regular pork sausages or medium breakfast sausages can also be used. You could also try this recipe with turkey sausage, andouille sausage, Bratwursts, Kielbasa, chorizo, and Italian sausage.
- Green cabbage - I only recommend green cabbage for this dish as the flavor is milder and blends better with the sausage. You can also use sauerkraut instead of regular cabbage.
- Salt and black pepper - To taste. The sausages are high in sodium, so be careful when adding the seasoning.)
- Oil - You can use your regular cooking oil but ensure it has a neutral flavor so that it doesn't clash with the rest of the ingredients. Vegetable oil is perfect.
- Sugar - Brown sugar is added for a subtle sweetness and to balance flavors. Light brown sugar is also suitable.
- Water or beef/chicken broth - Once the sausages are browned, saute the cut cabbage in the skillet. Use filtered water for cooking. You could also deglaze the skillet using white wine or broth.
- Butter - You can use salted or unsalted butter. When using salted butter, reduce the salt called for in the ingredients.
- Serve with parsley and sour cream.
Gluten-free note: Whatever sausage you use, check the ingredients to make sure it is gluten-free, or use ground meat instead.
How To Make Cabbage and Sausage
We cut the cabbage into thicker slices for sautéing, or you can also cut it into larger cubes.
Cut the cabbage in half for thick slices, and remove the core. Take one half and slice about 1 ½ inches thick slices.
If the cabbage is too wide like I used, I cut the longer slices into half later.
- Related: Braised Cabbage
Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.
Add some cooking oil to a medium skillet over medium heat, and brown the sausages. Remove to a side plate.
- Related: Fried cabbage with bacon
In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first.
Add the cabbage, ½ cup water, or broth for more flavor, salt, pepper, and sugar.
Stir through and simmer with a closed lid for 10-15 minutes over medium-low heat until the cabbage softens and most of the water evaporates.
We don't want the cabbage too soft, it needs to be slightly crunchy.
Add butter and stir through until melted. Return the sausages and simmer for a couple more minutes.
This recipe makes about 2 main course portions or 2-3 side dish servings. Enjoy it as is with steamed potatoes, mashed potatoes, or rice.
Or serve as a side dish with pretty much any meal at your dinner table.
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Buy Now →Cabbage benefits for weight loss
Cabbage is a great source of fiber which can greatly improve your digestion. Its fiber and water content helps with the prevention of constipation and maintaining an overall very healthy digestive system.
For folks who want to maintain a healthy gut on daily basis, eating cabbage in its fermented form (such as sauerkraut) will keep your digestion intact.
Tips
- Add some minced garlic when browning the sausage for extra savory flavoring to this dish.
- Add a slight kick of heat to this recipe by including some red pepper flakes in the seasoning.
- When selecting your cabbage, choose a head that is heavy and firm without any blemishes or dark spots.
- You can include other tasty vegetables, such as chopped onions and bell peppers.
- It's better to underseason this dish and add more towards the end than too much at the start. This is especially true for the well-seasoned sausage (it will depend on which sausage you are using, of course). These are likely to have a high sodium content. Alternatively, choose ground meats or sausages with very little seasoning or none at all.
JULIA'S TIP: When preparing cabbage, don't cut it too thin. Otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner.
Freezing And Storing Instructions
- To Store. Properly stored sautéed cabbage lasts in the fridge for 2-3 days. Let it cool, transfer it to an airtight container, seal it, and refrigerate.
- To Reheat. Reheat on the stove, adding a splash of warm water or a bit of butter or ghee if it's dry.
- To Freeze: You can freeze this dish for up to 2 months, but the cabbage will not be as crisp once thawed. Freezing cooked cabbage isn't ideal.
- Make Ahead. Cook the sausage 1-2 days in advance, and you can chop the cabbage 3-4 days ahead for quick meal prep!
Easy Cabbage Recipes
ALL SIDE DISH and DINNER recipes.
At the Yummy Bowl you'll find more than one pork recipe, especially these popular pork recipes such as Sausage Dirty Rice and Pork Tenderloin.
And the best part is that they are very easy to make (like most of my recipes!) and all, are suitable for a total beginner.
Just here for the cabbage? I got you covered. You'll love how easy these cabbage recipes are:
If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).
You'll find very easy and trending Pork recipes below:
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Recipe Card
Smothered Cabbage With Sausage Skillet
Ingredients
Equipment
Method
- We cut the cabbage into thicker slices for sauteing or you can also cut the cabbage in larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later.
- In a medium skillet, over medium heat, add some cooking oil and brown the sausages. Remove to a side plate.
- In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first. Add the cabbage, ½ cup water or broth for more flavor, salt, pepper, sugar. Stir through and simmer with a closed lid for 10-15 minutes over medium-low heat until the cabbage softens and most of the water evaporated. We don't want the cabbage too soft, it needs to be slightly crunchy.
- Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. Serve hot as a main course with some potatoes, rice, or as a side dish. It makes about 2 good-sized side portions.
Nutrition
Video
Notes
- This recipe makes about 2 main course portions or 2-3 side dish servings. Enjoy it as is with steamed potatoes or rice. Or serve as a side dish at your dinner table with pretty much any meal.
- When selecting your cabbage, choose a head that is heavy and firm without any blemishes or dark spots.
- The cabbage shouldn't be cut too thin, otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner when preparing the cabbage.
- It's better to under season this dish and add more in towards the end than add too much at the start. This is especially due to the sausage being well seasoned (will depend on which sausage you are using, of course). These are likely to have a high sodium content. Alternatively, choose ground meats or sausages with very small seasoning or any at all.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Always rinse cabbage before cooking or eating to remove any worms, insects, or grit.
Remove the outer leaves, cut the cabbage, and rinse the pieces in a colander under running water. The easiest method is to cut the cabbage first and then rinse the sliced pieces in a colander.
Cabbage has a mild flavor, especially green cabbage, making it a great pairing for various meats, including pork, beef, lamb, chicken, and even fish like salmon.
Place the head of the cabbage on a non-slip surface or cutting board and cut it in half from top to bottom. Remove the core and then place the cut side down. Slice the cabbage into thick pieces for this dish.
Yes, it's possible to overcook cabbage. If you do, it will become limp and can produce an unpleasant smell, which is caused by the release of sulfur compounds in the cabbage when it's cooked for too long.
Yes! Cabbage is low in calories, with just 33 calories in one cup. It's also low in fat and high in fiber.
Other health benefits of cabbage include improved complexion of the skin, richness in antioxidants, and vitamin C.
Tricia B.
Hi Julia,
I just happened upon your blog... took a look through your recipes and I liked what I saw and have bookmarked your site - on both my computer and cell phone. (Cell phone just so I can pull one of your recipes up when at grocery store.) lol
This recipe I have made before I found your site... my mother-in-law was Chech, and she made this often. She never used brown sugar so I'm trying it your way next. Cabbage is a staple in my house!
I love Mediterrean dishes mostly, but after looking at your site & recipes I know I'll be making a lot of your dishes. I am happy to have "happen" upon your site, Julia.
Julia
thank you Tricia, glad you found theyummybowl! Cabbage is a staple in my house too, so easy, budget friendly and delicious!
Rosemary
Best I’ve had great do something. With carrots
Julia | The Yummy Bowl
delicious!
Ned
This recipe has it going on! Not only is it flavorful but it is also budget friendly. I loved using my cast iron to make this for family dinner. Thank you so much, I can't wait to put it on the regular rotation.
Julia | The Yummy Bowl
thank you Ned! Glad you like it!
Ieva
Very good, and very budget-friendly! Couldn't believe it tasted as good as it did, knowing there are only two main ingredients in it! Will definitely make it again soon!
Julia | The Yummy Bowl
thank you Ieva! Glad you like it!
Gina
After a busy day this is the perfect meal to come home and make. Its quick, easy, and tasty! I will be keeping this in my rotation!
Julia | The Yummy Bowl
We love easy recipes out here, thanks Gina
Jill
I'm looking for some more dinner ideas that are low carb. Really looking forward to trying this sausage skillet this week. Thanks for the recipe!
Julia | The Yummy Bowl
thank you Jill!
Anjali
This was such a simple and tasty side dish for our dinner tonight! We loved it!
Julia | The Yummy Bowl
Simple ingredients and just a few minutes to make, it's perfect! Thank you Anjali!
Julia | The Yummy Bowl
This sauteed cabbage and kielbasa is the best easy and budget friendly recipe we make very often at home!