Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage and tender cabbage come together in one skillet for an easy, flavorful weeknight dinner.

# What You Need:

→ Meats

01 - 14 oz smoked sausage such as kielbasa or andouille, sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage approximately 1.75 lbs, cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats and Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# Steps:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion and carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and crushed red pepper flakes. Toss all ingredients to combine thoroughly.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is just a quick rinse and you're done.
  • The cabbage gets sweet and caramelized while soaking up all that smoky sausage goodness.
  • It's hearty enough to stand alone but also works as a side if you're feeding a crowd.
  • You probably already have most of these ingredients sitting in your fridge or pantry.
02 -
  • Don't skip browning the sausage first, that caramelization is where all the deep flavor starts.
  • If your cabbage starts sticking to the pan, add a splash more broth or water and give it a stir.
  • Let it cook uncovered at the end so the extra liquid evaporates and the cabbage can caramelize instead of staying soggy.
03 -
  • Use a wide skillet so the cabbage has room to spread out and caramelize instead of steaming in a pile.
  • Taste the sausage before you add salt, some brands are already heavily seasoned and you might not need much extra.
  • If you want deeper color and flavor, let the cabbage sit undisturbed for a minute or two at the end so it gets those crispy, golden edges.
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