Fried Cabbage and Sausage
During busy weeknights, I am all about recipes that are not complicated and involve no fancy techniques. This Fried Cabbage and Sausage is a family favorite here. It’s a one-pan recipe that is incredibly easy to prepare and ready in about 30 minutes. I call this meal a one-pan wonder since it’s made with budget-friendly ingredients, but it’s so delicious and full of flavor.
This is my go-to recipe for a cozy dinner with minimal effort. I have cooked my fair share of cabbage recipes, so I am an expert at making it taste incredible. A few other cabbage meals I often serve are these stuffed cabbage rolls and my veggie-loaded cabbage soup; both are perfect for meal prep.
Table of contents
If you are looking for a no-fuss, flavorful, and easy dinner, this fried cabbage and sausage recipe is for you. The cabbage becomes tender, slightly caramelized, and crisp, infused with the savory and smoky flavors of the fried sausage. This simple recipe will take you out of your comfort zone and show you how an ordinary veggie like cabbage tastes so incredibly good.
Why you will love it
- One-pan dinner: This recipe is perfect for busy weeknights. Everything is cooked in a skillet, reducing clean-up time.
- Budget-Friendly: No fancy ingredients here, just old and trusted basic ingredients that taste wonderful together.
- Quick and easy: This is the perfect recipe for busy weeknights; it’s ready in just 30 minutes! It can also be made in advance, and the leftovers taste delicious.
- Versatile: This recipe is very easy to customize with what you have on hand. You can swap the sausage for chicken or make it vegetarian with mushrooms or tofu.
What you will need
- Cabbage: I prefer green savoy cabbage for this recipe. Make sure it’s firm and free of black spots or wilted leaves.
- Sausage: Any sausage will work in this recipe, but I like Polska Kielbasa for its tender, juicy texture and rich flavor.
- Fat: I use butter and oil to give the meal a rich, creamy, buttery taste.
- Aromatics and herbs: I elevate the dish’s natural flavors by using a mix of onion, garlic, paprika, Worcestershire sauce, thyme, parsley, salt, and pepper.
How to make it
Slice: To begin slicing the cabbage, I split it in half first, then cut each half down the middle. This makes it easier to remove the core, aka the stem. Once the core is out, I cut the parts into thin ribbons.
Sauté. I cook the onion and garlic in hot butter and oil until tender and fragrant.
Add the cabbage: I add the sliced cabbage and season it with paprika, fresh ground pepper, and salt. I wait for the cabbage to wilt, stirring it occasionally and season it with Worcestershire sauce and fresh thyme.
Add the kielbasa. I add the sliced kielbasa and cook, stirring until it’s nicely browned.
Serve. I sprinkle it with some chopped fresh parsley and serve it hot.
Expert tip
Sear the sausage first
If you have a few extra minutes, I recommend searing the sausage first in the skillet until nicely browned. Remove it, set it aside, cook the cabbage in the sausage-infused butter and oil, and then add it back. This way, the cabbage will soak up all the delicious and deep flavors from the sausage, and I guarantee it will taste extra good.
More tips to consider:
- Use a large pan or cast-iron skillet; the cabbage needs the extra space to caramelize instead of steam.
- Slice the cabbage into even strips to ensure uniform cooking.
- Don’t overcook the cabbage, or it will get mushy. You need it to be tender but slightly crisp.
- Taste and season the dish while it cooks. Salt and pepper bring out the flavors of the other ingredients, so adjust the seasoning as you cook.
- If you cook the sausage first, deglaze the pan with a splash (about two tablespoons) of broth or white wine and scrape the brown bits from the bottom of the pan before adding the cabbage. This will add an extra layer of flavor to the dish.
Recipe Variations:
- Use other sausages: This meal is delicious with hot or mild Italian sausage, smoky Andouille, or bratwurst.
- Use other meats: Try this with some ground meat, strips of beef, or shredded roasted chicken.
- Make it vegetarian: Use vegan butter and sub tofu for meat.
- Add other vegetables: To make it healthier, add carrots, cauliflower florets, julienned bell peppers, mushrooms, snow peas, and other veggies.
- Try other seasonings: A teaspoon of Cajun seasoning, Taco seasoning, or Ranch Seasoning can boost the flavor.
- Add bacon: Well, this one is a no-brainer; cabbage and bacon taste great together. Either chop some crispy air-fried bacon or sprinkle bacon bits on top.
- Low-carb: This recipe is naturally low in carbs, just make sure you use no-sugar-added sausage.
How to serve it
Don’t be fooled by this simple recipe; it’s packed with flavor and incredibly comforting. I like to serve it with homemade dinner rolls and an easy tomato soup on the side, which I usually make in advance. My kids love it over creamy mashed potatoes or with crispy potato wedges and barbecue sauce.
If you have been following me for a while, you probably know by now that I keep a few jars of homemade sauce in the refrigerator. It’s a great trick to elevate any dinner quickly. I like to drizzle this spicy Szechuan sauce over this cabbage meal; it’s incredible how good it tastes!
How to store:
- Refrigerate: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freeze: Place the leftovers in a freezer-safe container or bag and freeze for up to 3 months. The cabbage will become softer after freezing.
- Thaw: Thaw frozen leftovers in the refrigerator overnight.
- Reheat: Reheat leftovers in a skillet over medium heat or the microwave.
Frequently Asked Questions
Ensure you use a large, heavy-duty skillet, like a cast-iron skillet, and do not overcrowd the pan. This will allow the cabbage to caramelize rather than steam. Also, cook the cabbage on medium-high heat, not low heat. Avoid overcooking the cabbage; it will become mushy. You should aim for a tender yet slightly crisp texture.
I do not wash the entire cabbage. I first slice it and wash only the pieces I will use for cooking. Then, I rinse it under running water to get rid of any trapped dirt, insects, and other debris.
I wrap the remaining cabbage in plastic wrap and refrigerate it.
This is a great meal to make ahead of time. Leftovers can be stored in the refrigerator in an airtight container for up to four days. Reheat leftovers in a skillet or a microwave.
I recommend using precooked sausage for this recipe; I prefer Polska kielbasa, andouille, smoked, or turkey sausage. You can also make this recipe with any precooked hot dogs.
More recipes with cabbage:
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Fried Cabbage and Sausage
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small white onion diced
- 4 cloves garlic minced
- 1 small cabbage head about 2lbs sliced into thin strips
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme chopped
- 1 lb Polska kielbasa sliced into thin rounds
- 1 tablespoon parsley chopped
Instructions
- Place a large pan over medium-high heat, and add oil and butter, stirring until melted and foamy.
- Add diced onion and cook until soft and transparent, stirring for about 3-4 minutes.
- Add the garlic and cook it while stirring until fragrant and soft, about 2-3 minutes.
- Add cabbage to the pan and toss. Season it with salt, pepper, and smoked paprika.
- Let cabbage reduce by half for about 10 minutes, stirring occasionally.
- Add Worcestershire sauce and fresh thyme. Stir.
- Slice smoked Polska kielbasa into thin rounds and add it to the pan.
- When the cabbage has significantly reduced in volume and has begun to turn tender and slightly translucent, with browned bits, and the Polska kielbasa has slightly browned, the dish is ready to serve.
- Remove from heat and garnish with parsley.
Video
Notes
Sear the sausage first
If you have a few extra minutes, I recommend searing the sausage first in the skillet until nicely browned. Remove it, set it aside, cook the cabbage in the sausage-infused butter and oil, and then add it back. This way, the cabbage will soak up all the delicious and deep flavors from the sausage, and I guarantee it will taste extra good.More tips to consider:
- Use a large pan or cast-iron skillet; the cabbage needs the extra space to caramelize instead of steam.
- Slice the cabbage into even strips to ensure uniform cooking.
- Don’t overcook the cabbage, or it will get mushy. You need it to be tender but slightly crisp.
- Taste and season the dish while it cooks. Salt and pepper bring out the flavors of the other ingredients, so adjust the seasoning as you cook.
- If you cook the sausage first, deglaze the pan with a splash (about two tablespoons) of broth or white wine and scrape the brown bits from the bottom of the pan before adding the cabbage. This will add an extra layer of flavor to the dish.