If you’re looking for a cozy, hearty meal that comes together in one pan and delivers big on flavor, you’re going to adore this Cabbage and Sausage Skillet Recipe. It’s the kind of dish I reach for on busy weeknights when I want something comforting without a ton of fuss—and bonus, my family goes crazy for it every time!
Why You’ll Love This Recipe
- One-Pan Wonder: This recipe comes together in a single skillet, saving you time and cleanup—perfect for weeknights.
- Simple Ingredients: You likely already have everything on hand, making it an ideal pantry-friendly meal.
- Flavor-Packed Comfort: The smoky kielbasa paired with tender cabbage and just the right zing of vinegar is downright addictive.
- Family Favorite: I’ve made this dish more times than I can count, and every time it disappears off the plate fast.
Ingredients You’ll Need
These ingredients work together in beautiful harmony—the smoky kielbasa brings richness, the cabbage adds a gentle earthiness and crunch, and garlic with onion open up the flavor base. When shopping, pick a fresh, firm cabbage head and your favorite kielbasa; it really makes a difference in taste.
- Kielbasa smoked sausage: I prefer kielbasa with a nice smoky flavor, but any smoked sausage works well here.
- Olive oil: Divided so you get perfect browning on the sausage and gentle caramelization of the onions.
- Medium onion: Adds sweetness and depth when softened.
- Garlic cloves: Fresh minced garlic gives this dish an irresistible aroma.
- Medium head cabbage: Cored and chopped into bite-sized pieces—fresh cabbage wilts perfectly but still keeps some texture.
- Kosher salt: Balances the flavors, plus more for seasoning to taste.
- Freshly ground black pepper: Adds subtle heat and earthiness.
- Red wine vinegar: Just a splash brightens the entire dish and cuts through the richness.
Variations
I love playing around with this basic formula depending on what I have in the fridge or what vibes I’m going for. Don’t hesitate to tweak it because it’s flexible and forgiving—you’ll easily make it your own!
- Spicy Kick: Toss in some red pepper flakes or swap regular kielbasa for a spicy variety—I’ve done this when I crave a little heat.
- Vegetarian Version: Use smoked tofu or mushrooms instead of sausage, and add a splash of liquid smoke to maintain that smoky edge.
- Extra Veggies: Sometimes I add sliced carrots or bell peppers for color and sweetness.
- Swap Vinegar: Apple cider vinegar makes a nice alternative if you don’t have red wine vinegar on hand.
How to Make Cabbage and Sausage Skillet Recipe
Step 1: Brown the Sausage to Perfection
Start by halving the kielbasa lengthwise, then slicing it into half-inch pieces—this helps them brown evenly. Heat a large, deep skillet or Dutch oven over medium heat with half the olive oil. Add the sausage slices and toss them to coat. Cook them about 3 minutes per side until they get that beautiful golden-brown crust. This step adds so much flavor, so don’t rush it. When browned, transfer the sausage to a plate and set it aside.
Step 2: Sauté Onions and Garlic, Then Wilt the Cabbage
Reduce the heat to medium-low and add the remaining olive oil to the same pan. Toss in the chopped onion and let it soften, stirring occasionally—this usually takes about 5 minutes. When the onion starts to get tender and translucent, add the minced garlic, chopped cabbage, kosher salt, and freshly ground pepper. Stir it all together to combine. Cover the skillet and cook, stirring every 4-5 minutes to prevent sticking, until the cabbage wilts nicely, about 12 minutes. This slow wilting is key to tender texture without becoming mushy.
Step 3: Brighten and Finish with the Sausage
Once the cabbage is tender and flavorful, stir in a teaspoon of red wine vinegar. It adds that little zing that brightens everything up. Return the browned sausage to the skillet, toss it all together, then cover for about 3 more minutes until the sausage is warmed through and the cabbage is soft, but not falling apart. Give it a final taste and add more salt if you think it needs it. Then, get ready to dig in!
Pro Tips for Making Cabbage and Sausage Skillet Recipe
- Don’t Skip Browning: I learned that properly browning the sausage adds layers of flavor you just can’t fake with shortcuts.
- Cook Low and Slow with Cabbage: Cooking the cabbage on medium-low heat helps it soften without becoming mushy or losing its slight crunch.
- Use a Lid When Cooking: Covering the skillet traps steam which gently wilts the cabbage and speeds up cooking.
- Taste as You Go: I always adjust the salt at the end—sausages vary in saltiness, so it’s best to season last to avoid over-salting.
How to Serve Cabbage and Sausage Skillet Recipe
Garnishes
I love to sprinkle some fresh chopped parsley or green onions on top for a pop of color and freshness. A little dollop of sour cream can add creaminess and cool down the dish if you made it spicy. Sometimes, a squeeze of fresh lemon juice brightens it up even more, too.
Side Dishes
This skillet meal works perfectly on its own, but if you want to round it out, a simple side of buttery mashed potatoes or crusty bread to soak up the flavorful juices is divine. I’ve also enjoyed it with roasted sweet potatoes or a fresh cucumber salad for contrast.
Creative Ways to Present
For gatherings, I like serving this in a rustic cast iron skillet right at the table—it feels cozy and inviting. Another fun idea: use the sausage and cabbage mixture to stuff bell peppers or large portobello mushrooms for a pretty presentation that’s great for dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually portion it out for easy lunches or quick family dinners throughout the week—the flavors actually deepen after sitting overnight.
Freezing
I’ve frozen this recipe a few times with great results—just cool completely, then pack into freezer-safe containers. It freezes well up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming it gently on the stove over medium heat, stirring occasionally. It helps maintain the texture of the cabbage and sausage. You can also microwave leftovers covered, but be sure to stir halfway through for even heating.
FAQs
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Can I use a different type of sausage in this Cabbage and Sausage Skillet Recipe?
Absolutely! While kielbasa is traditional and adds a lovely smoky flavor, you can substitute other smoked sausages, bratwurst, or even Italian sausage. Just keep in mind that cooking times may vary slightly depending on your sausage choice, particularly if it’s pre-cooked or raw.
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Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you check the label on your sausage to ensure it doesn’t contain any fillers or gluten-containing ingredients. It’s a great option for those avoiding gluten.
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Can I make this recipe vegetarian?
Definitely! Try swapping the kielbasa for smoked tofu, tempeh, or sautéed mushrooms. Adding a touch of smoked paprika or liquid smoke can help recreate that smoky taste.
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How do I know when the cabbage is done?
The cabbage should be tender but still hold its shape without becoming mushy. It typically takes about 12-15 minutes covered on medium-low heat, stirring every few minutes to ensure even cooking.
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Can I prepare this recipe in advance?
Yes! You can chop your veggies and slice the sausage ahead of time to save time on cooking day. The assembled dish can also be cooked and then reheated gently when you’re ready to eat.
Final Thoughts
I absolutely love how this Cabbage and Sausage Skillet Recipe turns out every time—simple ingredients coming together to make something that feels special, nourishing, and downright delicious. It’s a dish that’s helped me on those rushed evenings and impressed guests when I’ve served it for company. I hope you give it a try and make it your own, because once you do, it’ll quickly become one of your go-to comfort foods, too.
Print
Cabbage and Sausage Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful Cabbage and Sausage recipe combines smoky kielbasa with tender, sautéed cabbage and savory aromatics for an easy one-skillet meal. Perfect for a quick weeknight dinner, it balances the rich sausage with the fresh, slightly tangy cabbage infused with garlic and onion, all finished with a splash of red wine vinegar to brighten the flavors.
Ingredients
Sausage
- 1 lb kielbasa smoked sausage
- 1/2 tbsp olive oil
Vegetables & Seasoning
- 1 1/2 tbsp olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp red wine vinegar
Instructions
- Prepare and Brown Sausage: Halve the kielbasa lengthwise, then slice into 1/2-inch pieces. Heat a large deep skillet or Dutch oven over medium heat. Add 1/2 tablespoon of olive oil and the kielbasa pieces. Toss to coat and cook until browned on each side, about 3 minutes per side. Remove the sausage from the skillet and set aside on a plate.
- Sauté Vegetables: Return the skillet to the stove and reduce heat to medium-low. Add the remaining 1 tablespoon of olive oil and the chopped onion. Cook, stirring occasionally, until the onion softens. Add the minced garlic, chopped cabbage, kosher salt, and black pepper. Toss everything together to combine well.
- Cook Cabbage: Cover the skillet and cook the cabbage mixture, stirring every 4-5 minutes, until the cabbage is wilted and tender, about 12 minutes.
- Combine and Finish: Stir in the red wine vinegar, then return the browned kielbasa to the skillet. Mix well and cover again. Cook for an additional 3 minutes until the sausage is heated through and the cabbage is fully tender. Taste and add more salt if needed. Serve warm and enjoy!
Notes
- Cabbage and sausage are a perfect match, making this a simple and satisfying one-skillet meal.
- Using a large deep skillet or Dutch oven helps cook the cabbage evenly and allows for easy stirring.
- Adjust seasoning to taste, especially salt, after cooking.
- For a spicier twist, add crushed red pepper flakes while cooking the cabbage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 484 kcal
- Sugar: 8 g
- Sodium: 1035 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 79 mg
