Cabbage & Sausage Skillet – A Cozy, One-Pan Weeknight Dinner

This Cabbage & Sausage Skillet is the kind of meal you make when you want something hearty and comforting without a lot of fuss. It’s savory, a little smoky, and full of tender cabbage that soaks up all the flavor. Everything comes together in one pan, which means less cleanup and more time to relax.

It’s budget-friendly, family-approved, and great for busy weeknights. If you love simple, honest food that delivers big flavor, this one deserves a spot in your rotation.

Cabbage & Sausage Skillet - A Cozy, One-Pan Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Smoked sausage (12–14 oz), sliced into rounds (kielbasa, andouille, or your favorite)
• Green cabbage (1 small to medium head), cored and thinly sliced
• Yellow onion (1 medium), thinly sliced
• Garlic (3 cloves), minced
• Carrot (1 large), peeled and sliced thin (optional but nice for color and sweetness)
• Olive oil or butter (2 tablespoons)
• Chicken broth or water (1/3–1/2 cup)
• Apple cider vinegar (1–2 teaspoons)
• Dijon mustard (1 teaspoon, optional)
• Smoked paprika (1 teaspoon)
• Caraway seeds (1/2 teaspoon, optional for classic cabbage flavor)
• Red pepper flakes (pinch, optional)
• Kosher salt and black pepper, to taste
• Fresh parsley (a small handful), chopped for garnish

Instructions

 

• Prep your ingredients. Slice the sausage into rounds. Core and thinly slice the cabbage. Slice the onion, mince the garlic, and prep the carrot if using. Having everything ready makes the cooking process smooth.
• Brown the sausage. Heat a large skillet over medium-high and add 1 tablespoon oil. Add the sausage and cook 3–5 minutes, flipping once, until browned at the edges. Remove to a plate and leave the flavorful fat in the pan.
• Soften the aromatics. Add the remaining oil and the onion and carrot. Cook 3–4 minutes until the onion turns translucent. Stir in the garlic and cook 30 seconds until fragrant.
• Build the flavor base. Sprinkle in smoked paprika, caraway seeds, and red pepper flakes if using. Stir to coat the vegetables so the spices bloom in the hot fat.
• Add the cabbage in batches. Pile in half the cabbage, sprinkle with a pinch of salt and pepper, and toss until it starts to wilt. Add the rest and continue tossing. Don’t worry if the pan is full—it will cook down quickly.
• Steam to tenderize. Pour in 1/3 cup broth (add more if needed). Cover the skillet and cook 5–7 minutes, stirring once or twice, until the cabbage is tender but not mushy.
• Bring it together. Uncover, return the sausage and any juices to the pan, and add the vinegar and Dijon. Toss everything and cook 2–3 more minutes to let the flavors meld and the liquid reduce slightly.
• Taste and adjust. Add more salt, pepper, or vinegar to balance richness. You’re looking for savory, slightly tangy, and a hint of smokiness.
• Finish and serve. Sprinkle with chopped parsley and serve hot. It’s great on its own, with crusty bread, over mashed potatoes, or alongside rice or noodles.

What Makes This Special

This recipe keeps things simple while delivering satisfying, balanced flavor. The cabbage softens into a buttery texture, and the sausage brings just enough richness and spice.

A quick sauté with onion, garlic, and a splash of vinegar brightens everything up. It’s also incredibly flexible—swap the sausage, change the spices, or add veggies. Best of all, it’s a true one-pan dish that’s ready in about 30 minutes.

Shopping List

• Smoked sausage (12–14 oz), sliced into rounds (kielbasa, andouille, or your favorite)
• Green cabbage (1 small to medium head), cored and thinly sliced
• Yellow onion (1 medium), thinly sliced
• Garlic (3 cloves), minced
• Carrot (1 large), peeled and sliced thin (optional but nice for color and sweetness)
• Olive oil or butter (2 tablespoons)
• Chicken broth or water (1/3–1/2 cup)
• Apple cider vinegar (1–2 teaspoons)
• Dijon mustard (1 teaspoon, optional)
• Smoked paprika (1 teaspoon)
• Caraway seeds (1/2 teaspoon, optional for classic cabbage flavor)
• Red pepper flakes (pinch, optional)
• Kosher salt and black pepper, to taste
• Fresh parsley (a small handful), chopped for garnish

Step-by-Step Instructions

1. Prep your ingredients. Slice the sausage into rounds.

   Core and thinly slice the cabbage. Slice the onion, mince the garlic, and prep the carrot if using. Having everything ready makes the cooking process smooth.

2. Brown the sausage. Heat a large skillet over medium-high and add 1 tablespoon oil.

   Add the sausage and cook 3–5 minutes, flipping once, until browned at the edges. Remove to a plate and leave the flavorful fat in the pan.

3. Soften the aromatics. Add the remaining oil and the onion and carrot. Cook 3–4 minutes until the onion turns translucent. Stir in the garlic and cook 30 seconds until fragrant.
4. Build the flavor base. Sprinkle in smoked paprika, caraway seeds, and red pepper flakes if using.

   Stir to coat the vegetables so the spices bloom in the hot fat.

5. Add the cabbage in batches. Pile in half the cabbage, sprinkle with a pinch of salt and pepper, and toss until it starts to wilt. Add the rest and continue tossing. Don’t worry if the pan is full—it will cook down quickly.
6. Steam to tenderize. Pour in 1/3 cup broth (add more if needed).

   Cover the skillet and cook 5–7 minutes, stirring once or twice, until the cabbage is tender but not mushy.

7. Bring it together. Uncover, return the sausage and any juices to the pan, and add the vinegar and Dijon. Toss everything and cook 2–3 more minutes to let the flavors meld and the liquid reduce slightly.
8. Taste and adjust. Add more salt, pepper, or vinegar to balance richness. You’re looking for savory, slightly tangy, and a hint of smokiness.
9. Finish and serve. Sprinkle with chopped parsley and serve hot.

   It’s great on its own, with crusty bread, over mashed potatoes, or alongside rice or noodles.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat with a splash of water or broth. Microwave in short bursts, stirring between intervals.
• Freeze: You can freeze for up to 2 months, though cabbage softens further after thawing. Reheat gently to avoid overcooking.

Health Benefits

• Cabbage is nutrient-dense: It’s high in vitamin C, vitamin K, and fiber, which support immunity, bone health, and digestion.
• Balanced macros: Sausage provides protein and fat for satiety, while cabbage and carrots offer fiber and micronutrients.
• Antioxidants: Brassicas like cabbage contain beneficial compounds that may support overall cellular health.
• Customizable sodium and fat: You can choose lean or lower-sodium sausage and control added salt to fit your needs.

Pitfalls to Watch Out For

• Overcrowding without stirring: Piling in cabbage and walking away can lead to uneven cooking.

  Toss a few times while it wilts.

• Too much liquid: Aim for tender, not soupy. Start with 1/3 cup broth and add only if the pan looks dry.
• Skipping the acid: Vinegar or mustard brightens the dish. Without it, the skillet can taste flat.
• Under-seasoning: Cabbage needs salt to wake up.

  Taste at the end and adjust.

• Burning the garlic: Add garlic after onions soften and cook just until fragrant.

Recipe Variations

• Spicy Andouille: Use andouille sausage and add extra red pepper flakes for a Cajun-leaning version.
• German-Style: Use bratwurst, add more caraway and a spoon of whole-grain mustard, and finish with a knob of butter.
• Apple & Onion: Add a sliced tart apple with the onion for sweetness that pairs beautifully with smoked sausage.
• Potato Boost: Add thinly sliced baby potatoes after browning the sausage. Cook covered with a splash of broth until tender before adding cabbage.
• Low-Sodium Lean: Choose turkey sausage, skip extra salt, and lean on herbs, lemon juice, and Dijon for flavor.
• Extra Veggies: Toss in bell peppers, kale, or shredded Brussels sprouts for more texture and color.
• Asian-Inspired: Swap Dijon/vinegar for a mix of soy sauce and rice vinegar; add ginger and a drizzle of sesame oil at the end.

FAQ

Can I use red cabbage instead of green?

Yes. Red cabbage works, but it can take a few extra minutes to soften and will tint the dish a pinkish hue.

The flavor is slightly earthier.

What kind of sausage works best?

Smoked kielbasa is classic, but andouille, bratwurst, or chicken sausage all work. Choose a sausage with solid flavor because it seasons the entire skillet.

Do I have to use broth?

No, water is fine. Broth adds depth, but since sausage is flavorful, water will still yield a tasty result.

How do I keep the cabbage from getting soggy?

Use moderate liquid, keep the heat at medium to medium-high, and don’t overcook.

Aim for tender with a slight bite and finish uncovered to evaporate excess moisture.

What can I serve this with?

Crusty bread, mashed potatoes, buttered noodles, or rice are all great. For a lighter option, try a simple green salad or roasted carrots.

Can I make this vegetarian?

Yes. Swap the sausage for plant-based sausage or use mushrooms for umami.

Use vegetable broth and season generously.

Is this meal prep friendly?

Absolutely. It reheats well and keeps for several days. If texture matters a lot to you, undercook the cabbage slightly on day one so it reheats to perfect tenderness.

Wrapping Up

This Cabbage & Sausage Skillet is proof that simple ingredients can make a standout meal.

It’s quick, affordable, and endlessly adaptable, with cozy flavors that work any night of the week. Keep these basics on hand, and you’ll always have a satisfying dinner within reach. Enjoy it as-is or make it your own with one of the variations above.