Cabbage and Sausage Skillet Recipe
I’m so excited to share this Cabbage and Sausage Skillet Recipe with you! It’s one of those dishes that feels like a big warm hug after a long day—comforting, simple, and packed full of flavor. I love how the smoky sausage pairs perfectly with the slightly sweet, tender cabbage, making it a meal that’s both hearty and fresh in one pan.
This recipe shines when you want something quick, satisfying, and without the fuss of multiple pots or complicated steps. Plus, it’s fantastic for weeknight dinners but also easy enough to whip up for guests when you want to impress without stressing. You’ll find yourself coming back to it again and again!
Why This Recipe Works
- Balanced Flavor Profile: The smoky sausage combined with sweet cabbage and a touch of Cajun spice creates a bold yet comforting taste.
- One-Pan Convenience: Everything cooks in a single skillet, cutting down on cleanup and making meal prep a breeze.
- Quick Cooking Time: From start to finish in about 30 minutes, it’s perfect for busy schedules without sacrificing flavor.
- Flexible Ingredients: You can swap sausage types or add in extra veggies to tailor it to your tastes and dietary needs.
Ingredients & Why They Work
This Cabbage and Sausage Skillet Recipe brings together simple ingredients that complement each other beautifully. The richness of the sausage and butter perfectly balances the fresh crunch of cabbage, while the diced tomatoes add just enough acidity to lift the dish.
- Olive oil: Provides a healthy fat base and helps brown the sausage for extra flavor.
- Andouille sausage: This smoky, spicy sausage stands out, but any sausage you love works just fine.
- Unsalted butter: Adds a silky richness that complements the veggies without overpowering them.
- Onion: Softens and sweetens as it cooks, adding depth to the flavor.
- Cabbage: The star veggie—shredded to cook quickly and absorb all the flavors.
- Diced tomatoes (canned): Adds moisture and a subtle tang that balances the dish.
- Cajun seasoning: Gives the dish a gentle kick and warmth, personalized to your spice preference.
- Sea salt: Enhances the natural flavors and ties everything together.
Make It Your Way
One of the joys of this Cabbage and Sausage Skillet Recipe is how adaptable it is. I’ve played around with it a lot—sometimes adding a little smoked paprika or tossing in bell peppers for extra color and crunch. You should definitely make it your own and experiment with what you have on hand.
- Variation: I once swapped the Andouille for spicy chorizo, which gave the recipe a smokier, bolder flavor I loved.
- Dietary Modifications: For a lighter option, use turkey sausage, or go vegetarian by substituting with smoked tempeh and extra seasoning.
- Seasonal Tweaks: Adding a handful of shredded carrots or a few sliced mushrooms can elevate this dish with seasonal veggies.
Step-by-Step: How I Make Cabbage and Sausage Skillet Recipe
Step 1: Brown the Sausage
Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and let it sizzle away for 1-2 minutes per side until it’s nicely browned and starts to release its flavorful fat. This step is key because browning creates a depth of flavor you don’t want to skip! Once browned, transfer the sausage to a plate and cover it to keep warm. Keep the sausage fat in the pan—that’s the flavor gold you’ll cook the veggies in next.
Step 2: Soften the Onion
Wipe down the pan if needed, then melt in the butter over medium-low heat. Add the diced onion and cook it gently for 8-10 minutes until soft and just starting to caramelize. Don’t rush this—slow-cooked onions bring a natural sweetness that balances the spice from the Cajun seasoning later on.
Step 3: Wilt the Cabbage
Next, toss in the shredded cabbage and cover the pan. Let it steam for 3-4 minutes so it starts to wilt at the bottom. Uncover and give it a stir, cooking a couple more minutes until it’s tender but still has a bit of crispness. The texture here really makes the dish—over-cooked cabbage turns mushy, so aim for that perfect tender-crisp bite.
Step 4: Combine & Season
Add the drained diced tomatoes, Cajun seasoning, sea salt, and the cooked sausage back into the skillet. Raise the heat to medium-high and stir fry everything together for 3-4 minutes. This cooks off extra moisture and lets all those beautiful flavors mingle. You’ll know it’s ready when the cabbage is fully wilted and the dish has that perfect slightly caramelized and juicy finish.
Tips from My Kitchen
- Don’t Skip Browning: Taking the time to brown the sausage seals in flavor and adds a smoky richness to the whole dish.
- Control the Heat: Keep the onions low and slow to coax out natural sweetness without burning.
- Watch Cabbage Texture: Aim for tender but still a little crisp—overcooked cabbage can get mushy quickly.
- Drain Tomatoes Well: Excess liquid can make the skillet soggy, so draining diced tomatoes helps keep perfect consistency.
How to Serve Cabbage and Sausage Skillet Recipe
Garnishes
I like to finish this skillet with a sprinkle of freshly chopped parsley or green onions for a pop of color and freshness. Sometimes I add a squeeze of lemon juice or a dash of hot sauce if I’m craving an extra little kick. It makes the whole dish feel bright and lively.
Side Dishes
This recipe is great as a standalone, but if you want to stretch it or add some texture, I recommend serving it alongside crusty bread or garlic mashed potatoes. A simple green salad with vinaigrette is also perfect to balance the richness.
Creative Ways to Present
For a fun twist when entertaining, I’ve served this Cabbage and Sausage Skillet in individual cast iron pans. It keeps the dish warm and feels extra cozy at the table. You can also top it with a fried egg for brunch or pile it over steamed rice for a heartier meal.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Because this is a skillet meal, the flavors actually deepen overnight, so I sometimes make it a day ahead and find it tastes even better reheated.
Freezing
I’ve frozen this dish a couple of times without issue. Just make sure to cool it completely, then store in a freezer-safe container or bag. When thawing, do it overnight in the fridge and reheat gently to maintain texture — because cabbage can get a bit watery if overheated.
Reheating
I reheat leftovers in a skillet over medium heat, stirring occasionally to warm everything evenly and evaporate any extra moisture. It helps bring back the fresh, slightly crisp texture of the cabbage instead of turning into a soggy mess like the microwave sometimes does.
FAQs
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Can I use a different type of sausage for this recipe?
Absolutely! While Andouille sausage provides a nice smoky, spicy flavor, you can swap in kielbasa, Italian sausage, chorizo, or even a milder breakfast sausage depending on your taste preferences. Just keep the sausage sliced thin to ensure it cooks quickly and evenly.
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Is there a vegetarian way to make the Cabbage and Sausage Skillet Recipe?
Yes! You can replace the sausage with plant-based sausage alternatives or smoked tempeh for that similar smoky depth. Use a little extra butter or olive oil to compensate for lost fat, and add smoked paprika or liquid smoke to enhance the flavor.
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How do I prevent the cabbage from becoming mushy?
To keep cabbage tender but not mushy, steam it covered for just a few minutes until it starts to wilt, then uncover and cook briefly more. Avoid overcooking by removing it from heat once it’s slightly crisp-tender. Also, stirring gently helps maintain texture.
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Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose a gluten-free sausage and check that your Cajun seasoning is free from gluten-containing additives. Always read labels if you’re cooking for someone with celiac disease or severe sensitivities.
Final Thoughts
This Cabbage and Sausage Skillet Recipe has become one of those trusty meals I turn to when I want quick comfort food that doesn’t feel heavy or complicated. Its beautiful balance of spices, textures, and colors feels like a home-cooked hug, and I hope you find it just as satisfying. Give it a try—you might just discover your new favorite easy weeknight go-to!
Print
Cabbage and Sausage Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Cabbage and Sausage recipe is a flavorful and hearty skillet dish featuring tender cabbage, spicy andouille sausage, and a blend of cajun seasonings. It’s a quick and satisfying meal perfect for weeknight dinners that combines the natural sweetness of cabbage with savory sausage and a touch of heat from the spices.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage (or any sausage you like; sliced thinly)
- 2 tbsp unsalted butter
- 1/2 large onion (diced)
- 1 medium head cabbage (shredded; about 8 cups)
- 1 14.5-oz can diced tomatoes (drained)
- 1 tsp cajun seasoning
- 1/2 tsp sea salt
Instructions
- Cook the sausage: Heat the olive oil in a large sauté pan or braiser over medium-high heat. Add the sliced sausage and cook for 1-2 minutes per side until browned and the fat renders. Remove sausage and set aside, leaving oil in the pan.
- Sauté the onions: Wipe down the pan to clean excess fat, then add the unsalted butter. Reduce the heat to medium-low and add the diced onions. Cook for 8-10 minutes until the onions are soft and starting to brown.
- Cook the cabbage: Add the shredded cabbage to the pan, cover, and cook for 3-4 minutes until the cabbage starts to wilt near the bottom. Uncover and stir, continuing to cook for another 1-2 minutes until the cabbage is slightly wilted but still crisp-tender.
- Combine ingredients and season: Add the drained diced tomatoes, cajun seasoning, sea salt to taste, and the cooked sausage back to the pan. Increase heat to medium-high.
- Finish cooking and reduce liquid: Stir fry the mixture for 3-4 minutes until the cabbage is fully wilted and most of the extra liquid has evaporated. Adjust seasoning if needed and serve hot.
Notes
- Use any sausage variety if andouille is unavailable; smoked sausage works well too.
- To make this dish spicier, increase the amount of cajun seasoning or add a pinch of cayenne pepper.
- For a low-fat version, omit the butter and use a non-stick spray instead of oil.
- Ensure to drain the diced tomatoes thoroughly to avoid excess moisture in the dish.
- This recipe serves well as a main course alongside rice or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
