Cabbage and Sausage Skillet
on Mar 02, 2025, Updated Mar 04, 2026
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This cabbage and sausage skillet is so easy to make and can be on the table in less than 30 minutes! Smoked sausage, cabbage, onions, and garlic all cook together in one pan. It’s a tasty, simple weeknight dinner you’ll be making on repeat!
Need a way to use the other half of the cabbage? make this Unstuffed Cabbage Rolls Skillet or Cabbage Roll Soup.
Cabbage is an underrated vegetable in my opinion. It’s inexpensive, easy to prep, and cooks quickly. I love making this easy sauteed cabbage for a quick side dish or using it as a topping for these shrimp tacos with creamy slaw.
Lately I’ve been enjoying incorporating it into main dishes like this ground beef and cabbage and now in this simple recipe for cabbage and sausage skillet. It easily takes on whatever flavors you add to it, making the flavor combinations endless.
This is such an easy one pan dinner to make. Prep takes 10 minutes or less and it cooks up in less than 15 minutes. It also only uses 7 ingredients and you probably already have some of them on hand.
Cabbage is also a low carb vegetable and if you’re looking for a low carb dinner this recipe checks the box. It still feels like a hearty meal thanks to the protein in the chicken sausage and fiber in the cabbage.
Ingredients Notes
Olive oil – Used to crisp the sausage and saute the cabbage. You can also use butter.
Sausage – You’ll want to use sausage that’s already cooked for this recipe. A smoked sausage like kielbasa or andouille sausage is best. Kielbasa has a smoky flavor and isn’t spicy, while andouille sausage is smoky, spicy, and has a garlic kick. I used Bilinski’s cajun style andouille chicken sausage.
Onion and garlic – The aromatics that give the cabbage lots of flavor. Yellow or white onion can be used.
Green cabbage – Loaded with vitamin K, vitamin C, folate, and has a fair amount of fiber. It gets sweeter in flavor when it’s cooked. If you’ve never cooked with cabbage my sautéed cabbage is another easy recipe to try. Don’t forget to wash the cabbage. Remove the outer leave and cut the cabbage in quarters. Let it soak in cold water for 15 minutes to remove any dirt and debris. Pat it dry with a clean towel and then proceed to chop.
Smoked paprika – Gives the dish a nice smoky flavor that pairs well with the smoked flavor of the sausage. You can also use regular paprika.
Salt and pepper – Don’t skip the salt. Cabbage needs a fair amount of salt.
Red wine vinegar – The secret ingredient! A splash of red wine vinegar adds a tangy flavor that brings this recipe to life. Don’t skip it!
How to Make Cabbage and Sausage Skillet
Crisp the slices of sausage in a large skillet with a little olive oil. When the sausage is browned, remove it onto a plate.
If needed, add additional olive oil to the skillet. Saute the onions and garlic for a minute and then add in the chopped cabbage, smoked paprika, salt and pepper. The cabbage can be chopped with a knife or you can use a food processor if you prefer. Saute for 6-10 minutes depending on how soft you want the cabbage.
Let the cabbage cook untouched for a few minutes over medium-high. This will allow it to get lightly browned and caramelized, which makes it more flavorful. Cooking at a high heat will also prevent the cabbage from getting watery.
Pour in the red wine vinegar and sausage into the skillet and stir together. Taste for seasoning and serve.
Substitutions and Variations
- Swap red wine vinegar with balsamic vinegar for a slightly sweeter flavor.
- Make it spicy and add a few dashes of hot sauce, a 1/4 teaspoon of crushed red pepper flakes or an 1/8 teaspoon cayenne pepper.
- Pork smoked sausage (kielbasa or andouille) can be used and for a lighter option use chicken or turkey sausage. I like the brand Bilinski’s.
- Use red cabbage instead of green cabbage.
- To make a vegetarian version of this cabbage skillet, try adding in a can of drained and rinsed kidney beans and cooked rice.
- If sodium is a concern, use a low-sodium cooked sausage.
What to Serve with Fried Cabbage and Sausage
- Add a carb to the meal and serve it with a side of creamy mashed potatoes or mashed sweet potatoes. It would be a great option to make for St. Patrick’s Day if you’re not into corned beef.
- My soft and fluffy whole wheat dinner rolls or cornbread muffins.
- Steamed rice or for something creamy, baked parmesan risotto.
Storage and Reheating
Storage – The sausage and cabbage will keep in the refrigerator for 3-4 days. I don’t recommend freezing because the cabbage will release a lot of water once defrosted and be mushy.
Reheating – You can reheat the leftovers in the microwave for 60 seconds or until warm. I find that reheating leftovers in a skillet on the stove over medium-low heat has the best results because the texture is most similar to when it was first prepared.
Frequently Asked Questions
Can I use bagged coleslaw mix?
Yes. This is a great option if you’re short on time. You will likely need (2) 16 ounce bags. Cooking instructions will remain the same.
Is this cabbage and sausage skillet freezer-friendly?
I don’t recommend freezing because the cabbage will release a lot of water once defrosted and be mushy.
More Easy Skillet Dinners
If skillet dinners, aka, one pan dinners are your favorite, you’ve come to the right place! Below are some options I think you’ll love.
If you’re a meat and potatoes kind of person, you’ll appreciate this Mexican ground beef and potatoes or green chile chicken and potatoes.
Stir fry is a wonderful one pan meal for weeknights. This ground turkey stir fry and pineapple beef stir fry are two of my favorite recipes.
And finally, a couple vegetarian dinners that will keep you full and satisfied without using any meat are this southwest sweet potato, black bean and rice skillet and spinach white bean gnocchi skillet.
Cabbage and Sausage Skillet
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces cooked smoked sausage, I used cajun style chicken sausage
- 1/2 cup diced yellow onion
- 2 cloves garlic, grated or minced
- 1/2 head green cabbage, core removed and chopped into bite sized pieces (about 5 cups)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 1 tablespoon red wine vinegar
Instructions
- Heat the olive oil in a 12 inch skillet over medium-high heat. Add the slices of sausage into the skillet and cook them for 2-3 minutes per side or until they're golden brown and crisp.
- Remove the sausage onto a plate.
- If needed, add a little more olive oil to the skillet. Add in the onion and garlic and cook for 1-2 minutes.
- Place the chopped cabbage into the skillet along with the smoked paprika, salt and pepper. Cook for 6-10 minutes or until the cabbage is wilted and tender.
- Pour in the red wine vinegar and stir it in with the cabbage. Add the sausage back into the skillet. Stir it in and cook for another minute, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Cabbage and Sausage Skillet, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
SO good and really quick/easy! Sweet, savory, smoky—delicious. A definite make-again.
Super easy, very quick, minimal dishes and ingredients. Packed with flavor! Love it
Absolutely love this – quick and easy.