Instant Pot Cabbage and Sausage
I am thrilled to share with you a simple yet delicious recipe that is so easy to make it practically cooks itself. The Instant Pot Cabbage and Sausage has saved many busy weeknight dinners in my family, and now it’s on a weekly rotation menu in my house. Preparation time is a breeze and the meal cooks in just three minutes.
Seriously, this is one of those, too, and cook meals that end up blowing your taste buds at how delicious it is. I have a few dump-and-cook instant meals up my sleeve, such as this Instant Pot pineapple chicken and Instant Pot rice and beans, that make cooking a comforting, homemade meal fuss-free and enjoyable, even on hectic days.
Table of contents
Seriously, all I have to do to make this nutritious and delicious dinner is slice, sear, season, and cook everything under pressure for 3 minutes, followed by a 5-minute natural release. No more hovering over the stove, no more dreading cooking on weeknights. This tender, buttery, and smoky cabbage and sausage dinner is kid-friendly and family-approved, and it will change how you view weeknight cooking.
I encourage you to put your twist on this dish. Feel free to use bacon, add more veggies, or make it vegetarian! You can also play with seasonings to suit your taste. It’s a versatile recipe that’s sure to become a staple in your home once you try it!
Why you will love this recipe
- Perfect for a busy weeknight: There is very little prep work, and it only takes three minutes to cook this scrumptious dish, making it ideal for a hectic night. From start to finish, it can be ready in 25 minutes.
- Make it all in one pot: From browning the sausages to cooking the dish, my instant pot cabbage and sausage recipe is done in one single pot.
- Only three steps: There are just three steps in my simple recipe. Browning the meat, mixing it up, and pressure cooking it. After that, all there is to do is serve it.
- Very inexpensive to make: Crook a whole meal to feed the family for under $7, and they’ll love it. It tastes better than the sausage and cabbage meals from the restaurants.
What you will need
- Main ingredients: I use green cabbage (cut into chunks) for this recipe, as it crisps up and becomes buttery when sautéed. As for the sausage, I prefer smoked sausage (cut into ½-inch slices), such as kielbasa, because of its smoky taste. Andouille is a good choice, too.
- Aromatics: I sear in butter, a yellow onion, and freshly minced garlic. Both complement the taste of the cabbage, adding richness and complexity to the entire meal.
- Liquids: Worcestershire sauce, with its diverse flavors, brings sweetness, saltiness, tanginess, spiciness, and a hint of umami to the cabbage and sausage. Plus, I cook everything in chicken broth.
- Herbs: Oregano for an earthy and robust flavor with hints of spiciness and herbal backgrounds. Instead of buying dried Italian herbs from the store, I use my homemade blend of Italian seasoning, which combines seven dried herbs and spices.
How to make
Brown the sausage: First, I set the Instant Pot to sauté and wait for it to heat up before adding the oil. Then, I add the sausage and cook until brown on each side, for about three to four minutes.
Aromatics: Next, I remove the sausage and saute the onion for two minutes before stirring in the garlic, oregano, and Italian herbs.
Deglazing: I add the chicken broth and use a wooden spoon to scrape any bits stuck to the bottom of the pot before adding back the sausage, cabbage, Worcestershire sauce, and butter. I mix it all together and add a bit of salt and pepper.
Cook and serve: Now, I lock the lid and cook for three minutes, followed by a five-minute natural release, before venting to serve with fresh parsley and oregano.
Expert tip
What cabbage to use
When I make instant pot cabbage and sausage, I prefer to use green cabbage because it has a wonderful, slightly sweet flavor that caramelizes somewhat as it cooks. It also holds its shape better as it cooks compared to most other cabbages. The taste is mild, so it pairs well with just about any sausage, from Polska kielbasa to bratwurst. It is also easy to find and very inexpensive.
More tips to consider
- Overcooking is one of the worst things to do with this dish. It will make the sausage too hard and the cabbage too soft.
- Overcooking can also cause the sausage to be dry and chewy. This is especially true if using chicken or turkey sausage.
- Be sure to deglaze the bottom of the pot after sautéing to prevent the BURN notice.
- Also, make sure to measure the liquid carefully, seal the pot correctly, and check that the liquid is not too thick.
- I use green cabbage for its optimal texture and flavor, as it retains its shape and has a mild, sweet taste.
- Any sausage will do for this recipe, from smoked sausage to andouille.
Recipe variations and add-ins:
- Lean meat: Instead of pork sausage, opt for leaner options like chicken or turkey sausage. Just remember it will need to be cooked for about one minute less time because it is leaner.
- Add more meat: Adding bacon or ham to this dish turns it into an especially scrumptious meal.
- More veggies: To make it even heartier, I sometimes like to add more vegetables, such as cremini mushrooms, bell peppers, zucchini, and green beans.
- Make it Cajun: Turning this into a Cajun meal is easy, and my family loves it this way. I add my Cajun seasoning.
- Barbecue sausage and cabbage: For something different, I also like to slather on some of my favorite barbecue sauce before cooking the sausage.
Serving suggestions
This cabbage and sausage meal pairs perfectly with my luscious instant pot stick of butter rice. For those looking for a lighter option, try my low-carb cauliflower rice. The nutty flavor brings out the mild taste of the cabbage. My favorite wine pairings are Riesling, Chardonnay, Pinot Noir, and Burgundy.
A salad like this broccoli cauliflower salad with nuts, fruits, and honey lemon poppy seed dressing is the perfect side or appetizer, too. I also enjoy serving this light meal with oven-baked potatoes or crispy sweet potatoes. For dessert, something light and fruity, such as strawberry sorbet or no-bake strawberry margarita tiramisu, would be extraordinary.
How to store leftovers
- Refrigerate: Leftovers can be kept in the fridge for several days in an airtight container.
- Freezing: Place them in a freezer-safe container, and leftovers can be kept for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: You can reheat in the microwave for one to two minutes.
Frequently asked questions
This can happen if they are overcooked during the sautéing process. Ensure they are just lightly browned during this step. The goal is not to cook them but to brown the outside and keep the juices locked inside. It is okay to make the outside crispy, but do not continue to cook it until it is crunchy.
Similarly, if cabbage gets overcooked, it will turn soggy. Even a few minutes can make a big difference. Adding too much water or other liquid will also cause it to get mushy, so follow the instructions and measure carefully. Also, do not chop it too fine or small. The pieces need to be larger so they don’t get too soggy.
The main reason this happens is because it was overcooked. Mainly when a lean sausage, such as chicken or turkey sausage, is used. When using meat with less fat, cook it for a shorter time to prevent it from becoming overcooked and dry. It may also be from not having enough liquid. Be sure to follow the instructions and measure carefully.
Always remember to deglaze the bottom of the pot after sautéing the sausage and vegetables. Otherwise, the browned bits at the bottom of the pot can burn, causing it to overheat. This will cause the pot to create a burn notice, which will automatically shut off the pot until the problem is fixed. Other factors that can cause this issue include not adding enough liquid, using a liquid that is too thick, or improper sealing.
More Instant Pot recipes with cabbage:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Cabbage and Sausage
Ingredients
- 1 cup chicken broth low sodium
- 2 tablespoons olive oil
- 1 onion sliced
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried Italian herbs
- 1 16 oz package smoked sausage cut into ½ inch slices – Polska Kielbasa works great
- 1 small head of cabbage cut into chunks
- 3 tablespoons unsalted butter cut into 6 pieces
Instructions
- Turn IP on Saute, and once hot add the oil
- Once the oil is hot, add sausage slices and cook until browned, about 3 to 4 minutes. Remove the slices from the pot and set them aside.
- Add the onion and sauté for 3-4 minutes, until soft.
- Sauté the garlic, oregano, and Italian herbs for 30 seconds, stirring constantly.
- Pour the chicken broth into the Instant Pot, and use a wooden spoon to scrape any bits stuck to the bottom.
- Add the smoked sausage, Worcestershire sauce, cabbage, and butter. Toss everything together and sprinkle with a little salt and pepper.
- Cover the pot and lock the lid into place. Ensure the valve is set to the sealing position.
- Set the manual/pressure cook button to 3 minutes. When the time is up, let the pot sit (Natural Release) for 5 minutes and then move the valve to the venting position. Open the lid.
- Serve with parsley and oregano.
Video
Notes
What cabbage to use
When I make instant pot cabbage and sausage, I prefer to use green cabbage because it has a wonderful, slightly sweet flavor that caramelizes somewhat as it cooks. It also holds its shape better as it cooks compared to most other cabbages. The taste is mild, so it pairs well with just about any sausage, from Polska kielbasa to bratwurst. It is also easy to find and very inexpensive.More tips to consider
- Overcooking is one of the worst things to do with this dish. It will make the sausage too hard and the cabbage too soft.
- Overcooking can also cause the sausage to be dry and chewy. This is especially true if using chicken or turkey sausage.
- Be sure to deglaze the bottom of the pot after sautéing to prevent the BURN notice.
- Also, make sure to measure the liquid carefully, seal the pot correctly, and check that the liquid is not too thick.
- I use green cabbage for its optimal texture and flavor, as it retains its shape and has a mild, sweet taste.
- Any sausage will do for this recipe, from smoked sausage to andouille.