One-Pan Cabbage and Sausage Will Get You Through Cold Winter Days


Cabbage and sausage is a  that's perfect for your weeknight roster. This recipe combines well-seasoned smoked sausage with the unsung hero of the vegetable world: ! The cabbage cooks with onion and simple seasonings until it is meltingly tender, then it's tossed with the cooked sausage, and served. For a made with minimal ingredients, this dish is ultra satisfying and undeniably delicious. Make it for or a simple .

How do you make cabbage and sausage?

Start by melting butter and olive oil in a large skillet, then until brown. As it cooks, the sausage will render some fat, leaving a flavorful oil for the cabbage.


With a slotted spoon, remove the sausage from the pan and cook the onions in the leftover fat. (Giving the onions a head start on the other vegetables allows them soften and sweeten.) Next, add the cabbage and garlic, and cook until slightly tender. If you like cooked cabbage with a little more crunch, add the sausage back to the skillet, stop there, and enjoy! But this recipe calls for adding a little , covering the pan, and letting the cabbage simmer for about 20 minutes. The result is cabbage that's meltingly tender and full of flavor. 

What kind of sausage is best for cabbage and sausage?

Any type of smoked sausage works for this meal.


This recipe uses kielbasa, but you could easily swap in bratwurst or even your favorite flavored chicken sausage. This recipe is plenty forgiving, so don't be afraid to customize it to your liking!

What goes good with cabbage for dinner?

Crusty bread is a quick, no-fuss companion for cabbage and sausage, but this dish also tastes incredible with a —try crispy, or simple . The whole meal comes together nicely with some spicy mustard or a dollop of sour cream, or both.

How do you cut open a cabbage?

To cut cabbage, start by placing the root end of the cabbage on the cutting board. With a sharp knife, start at the top of the cabbage and cut it in half, through the root.


Repeat with each half, cutting each of those pieces in half once again through the center of the root end. Set each cabbage piece on a flat side and cut off the root. Once the root has been removed, chop the amount of cabbage that you need for the recipe, then store the remaining uncut wedges in a zip-up plastic bag in the refrigerator for up to two weeks. (Alternatively, you can make for dinner the next!)

How do you reheat leftover cabbage and sausage?

The best way to reheat cabbage and sausage is in a skillet on the stove. Reheat it gently over medium-low heat until it is warmed through. You can also reheat leftovers in the microwave.



2 tbsp.

olive oil

1 tbsp.


1 lb.

smoked sausage, such as kielbasa, sliced into coins, 1/2" thick


yellow onion, sliced

8 c.

chopped green cabbage (about half of 1 medium cabbage)


cloves garlic, chopped

1 tsp.

salt, plus more to taste

1/2 tsp.

ground black pepper, plus more to taste

1/2 c.

chicken stock

2 tbsp.

chopped fresh parsley, optional

Grainy mustard and/or sour cream, for serving (optional)

Step  1 Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes.


Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.  Step  2 Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt, and pepper, and cook until the cabbage is wilted, about 8 minutes more. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir.) Step  3 Stir in the parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.


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