Sausage and Cabbage Skillet – A Cozy, One-Pan Comfort Meal

This Sausage and Cabbage Skillet is the kind of meal you make once and keep coming back to. It’s hearty, budget-friendly, and full of flavor without a lot of fuss. The skillet comes together in about 30 minutes and uses simple ingredients you probably already have.

It’s the perfect weeknight dinner when you want something satisfying that won’t weigh you down. Serve it as-is or with a slice of crusty bread, and you’re set.

What Makes This Special

This dish brings out the best in humble ingredients. The cabbage turns sweet and tender as it cooks, soaking up the savory flavor from the sausage and spices.

Everything happens in one pan, so cleanup is easy. It’s also flexible: you can tweak the seasoning, switch up the sausage, or add extra veggies without losing the spirit of the recipe.

Another plus is that it’s naturally gluten-free and can be made low-carb. Whether you’re cooking for a family or meal prepping for the week, this skillet is a dependable go-to.

It’s comfort food that doesn’t feel heavy.

What You’ll Need

• 1 pound (450 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
• 1 medium green cabbage, cored and thinly sliced (about 6–8 cups)
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1–2 tablespoons olive oil or butter (or a mix)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon caraway seeds (optional, but excellent with cabbage)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar (or lemon juice), for brightness
• 1/3 cup chicken broth or water, as needed for steam
• Fresh parsley, chopped, for garnish
• Optional add-ins: diced apple or carrot, chopped bell pepper, small waxy potatoes (parboiled), or a spoonful of Dijon mustard

Step-by-Step Instructions

1. Prep the ingredients. Slice the sausage, shred the cabbage, and cut the onion into thin half-moons. Mince the garlic. Have your spices and vinegar ready so the cooking flows smoothly.
2. Brown the sausage. Heat a large skillet over medium-high and add 1 tablespoon oil or butter.

   Add the sausage and cook 3–5 minutes, until browned on both sides. Remove to a plate, leaving the flavorful drippings in the pan.

3. Soften the onions. If the pan looks dry, add a splash more oil. Add the onion and a pinch of salt.

   Cook 3–4 minutes, stirring occasionally, until translucent and lightly golden.

4. Add the garlic and spices. Stir in the garlic, smoked paprika, caraway seeds, and red pepper flakes. Cook 30 seconds, just until fragrant. This step blooms the spices and builds flavor.
5. Cook the cabbage. Add the sliced cabbage and another pinch of salt.

   Toss to coat with the spiced oil and onions. Cook 2–3 minutes to wilt, then pour in the chicken broth or water. Cover and cook 5–7 minutes, stirring once or twice, until the cabbage is tender but not mushy.

6. Combine and brighten. Return the sausage to the skillet.

   Add the apple cider vinegar and black pepper. Toss and cook 1–2 minutes more to marry the flavors. Taste and adjust salt, acid, and heat as needed.

7. Finish and serve. Sprinkle with chopped parsley.

   Serve hot as a complete meal, or with crusty bread, mashed potatoes, rice, or cauliflower rice.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen by day two.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet to keep the cabbage from getting too soft.
• Reheating: Warm over medium heat with a splash of water or broth.

  Add a squeeze of lemon or a dash more vinegar to freshen the flavors.

Health Benefits

• Cabbage is nutrient-dense. It’s rich in vitamin C, vitamin K, and fiber, supporting immune health and digestion.
• Protein keeps you satisfied. Sausage adds protein and helps make the meal filling. Choosing leaner varieties can reduce saturated fat.
• Low-carb friendly. Without starchy sides, this dish fits many low-carb and gluten-free diets.
• Antioxidants from spices. Paprika and garlic provide antioxidants and extra flavor without extra calories.

Common Mistakes to Avoid

• Overcrowding the pan. If your skillet is small, cook the cabbage in batches. Crowding traps moisture and can make everything soggy.
• Skipping the browning step. The caramelized bits from the sausage and onions are key to flavor.

  Don’t rush this.

• Overcooking the cabbage. Aim for tender with a slight bite. Overcooked cabbage can turn mushy and sulfurous.
• Not seasoning at the end. Finish with acid (vinegar or lemon) and adjust salt and pepper. That last minute of seasoning is what makes it pop.
• Too much liquid. Use just enough broth to steam.

  Excess liquid can water down the flavor.

Recipe Variations

• German-style twist: Use bratwurst, add sliced apples and a spoonful of Dijon mustard, and finish with a touch more caraway.
• Spicy Cajun version: Swap in andouille sausage, add bell peppers and celery, and season with Cajun spice blend instead of paprika.
• Italian-inspired: Use hot or sweet Italian sausage, add cherry tomatoes and a pinch of fennel seed, and finish with grated Parmesan.
• Smoky bacon boost: Render 2–3 slices of chopped bacon first, then cook the onions and cabbage in the bacon fat for extra depth.
• Veg-forward: Add carrots, mushrooms, or kale. For a meatless version, use plant-based sausage and a touch of smoked paprika to mimic savoriness.
• Hearty and cozy: Stir in parboiled baby potatoes during the cabbage step. Great for a complete one-pan meal.

FAQ

Can I use red cabbage instead of green?

Yes, red cabbage works, though it’s a bit sturdier and may need a couple extra minutes to soften.

The color will be more vibrant, and the flavor slightly earthier.

What kind of sausage is best?

Smoked sausage, kielbasa, or fully cooked chicken sausage are all great options. If using raw sausage links, brown and cook them through first, then slice and proceed.

Do I need to add broth?

No, but a small splash helps steam the cabbage and prevents sticking. If you skip it, cook over medium heat and stir more frequently to avoid scorching.

How can I make it less greasy?

Choose leaner sausage, drain excess fat after browning, and use olive oil sparingly.

You can also add extra cabbage or vegetables to balance the richness.

What sides go well with this?

Crusty bread, mashed potatoes, buttered noodles, rice, or cauliflower rice are all solid choices. A simple green salad adds a fresh contrast.

Can I meal prep this?

Absolutely. It reheats well and keeps for several days.

Pack it with a starch or veggie side, and add a squeeze of fresh lemon when reheating to brighten it up.

How do I keep the cabbage from smelling strong?

Don’t overcook it, and add a splash of vinegar at the end. Good ventilation and cooking just until tender keeps the cabbage sweet and pleasant.

Is this kid-friendly?

Yes, especially if you use a mild sausage and skip the red pepper flakes. The natural sweetness of the cabbage often wins over picky eaters.

Wrapping Up

This Sausage and Cabbage Skillet is simple, cozy, and endlessly adaptable.

With one pan and a handful of ingredients, you get a meal that tastes like it cooked all day. Keep the base recipe handy, then make it your own with the variations and tips above. When you want comfort without complication, this skillet delivers every time.