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This Cabbage and Sausage recipe has everything I love about a good skillet dinner: smoky, browned sausage and buttery, well-seasoned cabbage that’s tender without being mushy. It’s satisfying, full of flavor, and comes together in one pan without much fuss.
You can make this fried cabbage and sausage with your favorite fully cooked smoked sausage like kielbasa. For another way to enjoy cabbage, try my Southern Cabbage Recipe as a side dish. You can also browse my Cast Iron Skillet Recipes for more easy dinner ideas.
Why You’ll Love This Recipe
- Easy one-skillet meal: Everything cooks in the same pan, so there’s less cleanup afterward.
- Plenty of savory flavor: Browning the sausage first gives the cabbage extra flavor, while Cajun seasoning and chicken base make it even better.
- Weeknight-friendly: Dinner is ready in about 35 minutes, with most of the cooking done in one skillet.
Ingredients Needed
Here’s what you’ll need. The exact amounts are in the recipe card below.
- Smoked sausage: Choose fully cooked kielbasa, andouille, or smoked chorizo. You can also use a combination.
- Green cabbage: Look for a smaller, firm head. You’ll need 1½ pounds after removing the core.
- Yellow onion: Thinly sliced so it softens as the cabbage cooks.
- Garlic: Freshly minced garlic works best.
- Butter: Adds richness to the cabbage.
- Cajun seasoning: I use my homemade Cajun seasoning.
- Better Than Bouillon Roasted Chicken Base: Adds savory flavor without needing much liquid.
- Water: Helps the cabbage soften during the short covered cooking time.
- Apple cider vinegar: Adds a little tang to balance the richness of the sausage.
How to Make Cabbage and Sausage
Everything comes together in one skillet. Here’s a quick look at the steps.
Brown the Sausage
Cook the sliced sausage until browned, then transfer it to a plate. Leave the drippings in the skillet to flavor the cabbage.
Cook the Onions and Garlic
Add the butter and onions to the same skillet. Once the onions soften, stir in the garlic and cook briefly.
Season and Steam the Cabbage
Add the cabbage, Cajun seasoning, and chicken base. Toss to combine, then pour in the water. Cover and cook over low heat until the cabbage starts to soften.
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Finish and Serve
Remove the lid and cook until the cabbage is tender and the excess moisture evaporates. Return the sausage to the skillet, stir in the apple cider vinegar, and taste before adding more chicken base.
Tips for the Best Cabbage and Sausage
- Give the sausage room to brown: Cook it in batches if your skillet is crowded. Those browned edges add flavor, and removing the sausage keeps it from overcooking while the cabbage softens.
- Don’t cut the cabbage too small: Pieces about 1–1½ inches hold their shape better as they cook.
- Check the cabbage early: Start checking after 3 minutes of covered cooking, especially if it took a while to add all the cabbage. You want it tender, not mushy.
- Let the extra liquid cook off: Cabbage releases moisture as it cooks, so finishing uncovered helps prevent a watery skillet.
- Taste before adding more chicken base: Smoked sausage and Cajun seasoning already contribute salt. Start with 1 teaspoon of Better Than Bouillon and add more only if needed.
Substitutions and Variations
- Adjust the heat: Choose a mild smoked sausage for a gentler flavor or a spicy one if you like more kick.
- Use uncooked sausage: Brown it in the skillet until fully cooked before removing it. This takes longer than using fully cooked smoked sausage, but the remaining steps stay the same.
- Try Creole seasoning: Swap the Cajun seasoning for my homemade Creole seasoning for a slightly different flavor.
What to Serve with Cabbage and Sausage
This is a complete meal on its own, but you can always add a side if you want something extra.
- Homemade Cornbread: A warm slice of cornbread is delicious with the smoky sausage and buttery cabbage.
- Buttermilk Biscuits: Soft, buttery biscuits are another good option alongside this skillet dinner.
- Baked Macaroni and Cheese: A great choice when you’re craving a bigger comfort-food meal.
- Creamed Corn: Its sweetness pairs nicely with the Cajun seasoning.
Make Ahead and Storage
- Make ahead: Chop the cabbage, slice the sausage, and prepare the onion and garlic a day ahead. Refrigerate separately until you’re ready to cook.
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months. The cabbage will be softer after thawing, so I prefer this dish fresh or refrigerated.
- Reheating: Warm leftovers in a skillet over medium-low heat until heated through. Add a splash of water if needed.
If you have extra kielbasa to use, try my Air Fryer Kielbasa recipe another day.
Cabbage and Sausage
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Recommended Equipment
- Large Skillet or Dutch oven
Ingredients
- 1 lb smoked sausage, sliced into ½-inch rounds, I like kielbasa, andouille sausage, chorizo or a mixture
- 1½ lb green cabbage, cored and chopped into 1–1½-inch pieces
- 1 medium Yellow Onion, thinly sliced
- 6 cloves Garlic, minced
- 2 tbsp Butter, unsalted
- 1 tbsp Cajun seasoning, homemade, click for my recipe
- 1 tsp Chicken Better than Bouillon, Roasted Chicken Base, plus up to 1 tsp more to taste
- ¼ cup Water
- 1 tbsp Apple Cider Vinegar
Instructions
- Brown the sausage: Heat a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 6–7 minutes, stirring occasionally, until browned. Remove from the pan and set aside.
- Cook the onions and garlic: Reduce the heat to medium. Add the butter and onion to the same pan. Cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the cabbage: Add the cabbage, Cajun seasoning, and 1 teaspoon Better Than Bouillon. Toss to combine, adding the cabbage in batches if needed.
- Steam the cabbage: Pour in the water and reduce the heat to low. Cover and cook for 3–5 minutes, checking the cabbage after 3 minutes, until it begins to soften.
- Finish uncovered: Increase the heat to medium. Remove the lid and cook for 5–8 minutes, stirring occasionally, until the cabbage is tender and excess moisture has evaporated.
- Finish and serve: Return the sausage to the skillet and toss until heated through. Stir in the apple cider vinegar. Taste and add up to 1 additional teaspoon of Better Than Bouillon if desired.
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Recipe Notes
- Sausage: The recipe timing is for fully cooked smoked sausage. If you’re using raw sausage, cook it completely before removing it from the skillet.
- Cabbage: Cooking time may vary depending on how long the cabbage takes to add to the skillet. Check it early to avoid overcooking.
- Seasoning: The sausage, Cajun seasoning, and Better Than Bouillon all contribute salt. Taste before adding more chicken base.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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