This smothered cabbage and sausage skillet recipe showcases the two main ingredients of this easy and tasty dish without having to add too many other components into the mix.
The smothered cabbage with sausage can be enjoyed as 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' favorite recipes: Ground Beef And Cabbage, Unstuffed Cabbage Rolls, and our cheesy Cabbage Pie that is on permanent rotation in our family.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Sausage - I’ve used thick pork sausages, and I’ve sliced them for this recipe. Regular pork sausages or medium breakfast sausages can be used. You could also try this recipe with turkey sausage, andouille sausage, Bratwursts, Kielbasa, chorizo, and Italian sausage. Gluten free note: whatever sausage you use, check the ingredients to make sure it is gluten-free or use ground meat instead.
- Green cabbage - I only recommend green cabbage for this dish as the flavor is milder and blends better with the sausage.
- Salt and black pepper - To taste. The sausages are already high in sodium, so be careful when adding the seasoning.)
- Oil - You can use your regular cooking oil but make sure that 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 - To deglaze the skillet once the sausages are browned and saute the cut cabbage. 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.
Instructions
We cut the cabbage into thicker slices for sauteing or you can also cut the cabbage into 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.
Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.
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, 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 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.
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 at your dinner table with pretty much any meal.
Recommended Equipment
- Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
- Airtight Containers - for any leftovers, if there are any!
- Non Stick Skillet
Tips
- Add some minced garlic when browning the sausage for extra savory flavoring to this dish.
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.
- 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.
JULIA'S TIP 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.
- You can include other tasty vegetables, such as chopped onions and bell peppers.
- 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.
Freezing And Storing Instructions
Properly stored sauteed cabbage will keep in the fridge for up to 2-3 days. Transfer the cooled smothered cabbage to an airtight container, secure it with a lid and refrigerate.
Reheat on the stove, you may need to add some warm water if it's dry or some extra butter or ghee (love this one!) for reheating.
For freezing, you can freeze this dish for 2 months but the cabbage will not be as crisp after thawing as when freshly made. Essentially, it is not the best idea to freeze cooked cabbage.
To make it ahead, you can cook the sausage 1-2 days prior. Chop the cabbage 3-4 days in advance even.
FAQ
You should always rinse cabbage before cooking and eating since it can contain worms, insects, and grit. Remove the outer leaves, cut the cabbage, and rinse the cabbage pieces in a colander under running water. The easiest method is actually to cut the cabbage and then rinse the sliced pieces in a proper colander.
Cabbage has a mild flavor (particularly green cabbage) which makes it pair easily with all kinds of meat from pork and beef to lamb, chicken, and other poultry, as well as fish and 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 and if you do, it will become limp and can produce an unpleasant smell that’s a result of 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, rich in antioxidants, and Vitamin C.
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:
I hope you'll enjoy this smothered cabbage with sausage skillet recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
Smothered Cabbage With Sausage Skillet
INGREDIENTS
- ½ pound sausage or medium breakfast 3-4 sausages (i used pork, thick slice)
- 3 ½ cups green cabbage
- Salt and black pepper to taste (about 1 teaspoon salt and ¼ teaspoon pepper, but be careful with seasoning as the sausages tend to be high sodium)
- Cooking oil
- 1 teaspoon brown sugar
- ½ cup water or beef broth
- 2 teaspoon butter (salted or unsalted)
INSTRUCTIONS
- 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.
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
This sauteed cabbage and kielbasa is the best easy and budget friendly recipe we make very often at home!
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!
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!
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
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!
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!