Cabbage and Sausage Skillet Recipe

If you’re looking for a hearty, fuss-free dinner that comes together in just one pan, you absolutely have to try this Cabbage and Sausage Skillet Recipe. I love this dish because it’s quick, packed with flavor, and has that perfect balance of smoky sausage and tender cabbage that just feels like a warm hug on a plate. Stick with me, and I’ll walk you through exactly how to nail it every time.

this …

Ingredients You’ll Need

This Cabbage and Sausage Skillet Recipe calls for simple, everyday ingredients that come together so well. The kielbasa adds smoky, meaty goodness, while the cabbage softens to melt-in-your-mouth perfection. A touch of vinegar brightens up the whole dish and keeps it balanced.

• Kielbasa smoked sausage: Look for a good-quality kielbasa with plenty of smoky flavor—this is the star protein here.
• Olive oil: Using olive oil helps brown the sausage nicely and soften the veggies without overpowering flavors.
• Onion: A medium onion adds sweetness and depth—don’t skip it!
• Garlic cloves: Minced garlic brings that irresistible aroma and subtle kick.
• Medium head cabbage: About 2 pounds, cored and cut into 1-inch pieces. Green cabbage works perfectly, but you could try savoy or napa for a twist.
• Kosher salt and freshly ground black pepper: For seasoning and enhancing the flavors.
• Red wine vinegar: This bright vinegar cuts through the richness and adds a gentle tang.

Variations

I love making this Cabbage and Sausage Skillet Recipe my own depending on what’s in my fridge or what flavors I’m craving. Don’t be afraid to experiment—it’s forgiving and so adaptable!

• Swap the sausage: I’ve made this with Italian sausage and even chicken sausage when I wanted a lighter option—both worked beautifully.
• Add some spice: Sometimes I toss in a pinch of red pepper flakes or smoked paprika to give it a little heat.
• Use different greens: You can substitute part or all of the cabbage with kale or Brussels sprouts for a nutrient boost.
• Make it vegan: Try smoked tofu or tempeh instead of sausage and vegetable broth for cooking—still delicious!

How to Make Cabbage and Sausage Skillet Recipe

Step 1: Sear the Kielbasa to Lock in Flavor

Start by halving the kielbasa lengthwise and slicing it into ½-inch pieces. Heat a large deep skillet or Dutch oven over medium heat and add half a tablespoon of olive oil. Toss in the sausage and cook until it’s browned and caramelized on both sides—about 3 minutes per side. This step is key because browning adds that gorgeous smoky, slightly crispy edge that’ll take the whole dish to the next level. Once browned, transfer the sausage to a plate so it doesn’t overcook while you work on the veggies.

Step 2: Soften the Onion and Garlic

Turn the heat down to medium-low, then add the rest of the olive oil and the chopped onion to the skillet. Cook the onion, stirring occasionally, until it’s softened and translucent—about 5 minutes. Then toss in your minced garlic and give it a quick stir. Garlic cooks fast, so keep an eye on it. When you smell that fragrant garlic aroma, you’re ready to move on.

Step 3: Add the Cabbage and Seasonings

Now comes the cabbage! Add your chopped cabbage, kosher salt, and black pepper to the skillet. Toss everything together so the cabbage gets coated in the onion and garlic mixture. Cover the skillet and let everything cook, stirring every 4-5 minutes so nothing sticks or burns. The cabbage will slowly wilt and release some liquid, softening to tender perfection in about 12 minutes.

Step 4: Finish it Off with a Splash of Vinegar and Sausage Rejoin

Once the cabbage is soft and tender, stir in a teaspoon of red wine vinegar. This brightness cuts through the richness and lifts all the flavors. Then, return the kielbasa pieces to the skillet and stir everything together. Cover again and let it cook another 3 minutes so the sausage warms through and the flavors meld beautifully. Give it a taste and adjust salt if you need it, then you’re ready to dish up!

How to Serve Cabbage and Sausage Skillet Recipe

Garnishes

I usually sprinkle a little fresh parsley or chopped chives on top for a pop of color and fresh flavor. A squeeze of lemon juice can also add a lovely zing if you want extra brightness. Sometimes I like a sprinkle of crushed red pepper flakes if we’re feeling spicy.

Side Dishes

This skillet dish is pretty complete on its own, but I love pairing it with crusty bread to soak up the juices. Mashed potatoes or creamy polenta also make fantastic sides if you want something a bit more indulgent. On lighter nights, a simple green salad with vinaigrette balances it out nicely.

Creative Ways to Present

If you’re serving this for a casual dinner party, try plating the cabbage and sausage over fluffy buttered spaetzle or egg noodles for a fun twist. You can also serve it family-style in the skillet right at the table—there’s something so homey and inviting about that.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always let it cool before sealing it up to keep things fresh. The flavors actually deepen overnight, so it’s perfect for next-day lunches, too.

Freezing

I’ve frozen this recipe a couple of times, and it holds up nicely. Portion it out into freezer-safe containers or bags, and freeze for up to 2 months. Just thaw overnight in the fridge before reheating. The cabbage texture softens a bit more after freezing, so I recommend enjoying it soon after thawing.

Reheating

To reheat, I usually warm leftovers gently in a skillet over medium-low heat with a splash of water or broth to prevent sticking and to freshen up the cabbage. You can also microwave it covered—but the stovetop method keeps the sausage nice and juicy.

FAQs

Final Thoughts

This Cabbage and Sausage Skillet Recipe is one of those meals I keep coming back to when I want something cozy, easy, and satisfying without a ton of fuss. The way the smoky kielbasa pairs with tender cabbage and just a hint of tang is pretty irresistible, honestly. If you give it a try, I bet it’ll become a regular in your weeknight rotation, too. Trust me, once you make it, you’ll see why my family and I go crazy for it!

Print