This Sausage and Cabbage Skillet is the ultimate “I have no energy for long dinner prep” hero. It’s savory, smoky, and feels much more indulgent than a pan full of vegetables has any right to be.
Why this sausage and cabbage recipe works
- The 40-minute timeline: By dicing the cabbage into squares rather than shaving it, the prep is faster and it stays crisper. The dish is efficient enough for a weeknight but feels substantial. I prefer sharing accurate, real-life timing so it may seem long for a skillet meal, but a lot of the time is hands-off, so you can actually breathe while dinner finishes itself.
- Maximize the meat: We slice the kielbasa a little thinner to maximize the surface area of the sausage. Every bite feels meat-heavy without needing to double up.
- Layers of flavor: Seasoning in layers and deglazing with something flavorful like beer, white wine (or broth) adds a lot of flavor to an otherwise humble dish.
This is the skillet I reach for when it’s 6:00 PM on a Tuesday and I need a “dinner win” that doesn’t involve a mountain of dishes. It’s hearty and delicious, and manages to make a humble head of cabbage feel like a restaurant dish.
Key ingredients & swaps
While this skillet is incredibly forgiving, your choices in sausage and liquid will dictate the “vibe” of the final dish.
- The Sausage: I use Kielbasa here, but any smoked sausage works. If you’re keeping things a bit lighter, a smoked turkey or chicken sausage is a perfectly healthy swap that still brings the flavor.
- The Onion: Red onion adds a gorgeous pop of color and a slight sweetness that I love, but a standard yellow onion is perfectly adequate and will caramelize just as well.
- Fresh Cabbage: I highly recommend using a fresh head of green cabbage rather than bagged coleslaw. Bagged shreds are too thin; we want those fresh, 1-inch squares to provide a buttery texture.
- The Deglazing Liquid: This is your flavor dial. White wine makes the dish feel a little sophisticated and bright, beer makes it hearty and pub-style, and broth is your reliable, neutral go-to.
- The Finisher: Don’t skip the whole-grain mustard. Serving a dollop on the side (or even a little spicy Dijon) cuts through the richness of the sausage and ties the whole meal together.
Important recipe steps
Thin slices. Slice sausage to ⅓-inch. More surface area = more browning. And it makes the dish “feel” like it has way more meat than it actually does.
Ditch the shredder. We aren’t making slaw. Cut 1-inch squares. They hold their texture better and won’t turn into a “sulfur-scented” mush.
Don’t steam the sausage. Brown it first, then remove it and only add it back at the very end. Adding cabbage on top of meat just makes the sausage rubbery. We want that crisp.
Success tips
- The secret weapon: If cabbage feels bland to you, add a teaspoon of BBQ seasoning. The sweetness and smoke perfectly complement the kielbasa and add “cooked all day” depth in under 20 minutes.
- Deglaze like a pro: When you add that splash of beer or wine, scrape the bottom of the pan vigorously. Those brown bits (the fond) are where all the flavor lives.
- Simmer, don’t boil: Use a tight lid for the final 2-8 minutes. This steams the cabbage into buttery squares rather than boiling it into a soggy mess.
- Picky eater protocol: By searing the meat separately, it stays distinct and doesn’t get drenched in cabbage flavor. If you have kids who haven’t embraced the “cabbage lifestyle” yet, the crispy sausage is great for them.
This Cabbage and Sausage skillet is efficient, it’s savory, and it’s the kind of dinner that makes you feel like you actually have your life together on a Tuesday night. The full recipe for this one-pan win is just below — enjoy!
Sausage and Cabbage Skillet Recipe
Ingredients
- ½ tablespoon oil
- 1 pound Kielbasa sausage (sliced into ⅓-inch thick rounds)
- 1 tablespoon butter
- 1 medium red onion (diced)
- 2 cloves garlic (minced)
- 1 pound green cabbage (about half of a medium head, tough outer leaves and stem removed and cut into 1-inch squares.)
- salt & black pepper (to taste)
- 2 pinches smoked paprika or regular ground paprika (or BBQ seasoning if that’s what you have on hand!)
- 1 splash deglazing liquid (beer, white wine, or extra broth.)
- ¼ cup chicken broth
- red pepper flakes and whole grain mustard (to serve (optional))
Instructions
- Sear the sausage: Heat a large wide skillet (a 3.5-quart braiser or cast iron skillet is perfect) over medium-high heat. Once hot, add the oil. Add the sliced kielbasa and sear until it’s brown and a little crispy. Remove the sausage from the pan and set it aside for now.Note 1½ tablespoon oil, 1 pound Kielbasa sausage
- Sauté the aromatics: Add the tablespoon of butter to the drippings. Add the diced onion and cook over medium heat for 3-4 minutes. You’re looking for golden-brown edges to start forming. Stir in the garlic and cook for one more minute.1 tablespoon butter, 1 medium red onion, 2 cloves garlic
- Sauté the cabbage: Add in the diced cabbage. Sauté for 5–6 minutes over medium heat, stirring often, until starting to soften. Season with your salt, pepper, garlic powder, and smoked paprika.1 pound green cabbage, salt & black pepper, 2 pinches smoked paprika or regular ground paprika
- Deglaze: Pour in a good splash of beer, wine, or broth. Use your wooden spoon to scrape up all those delicious brown bits stuck to the bottom of the pan. Let the liquid evaporate.1 splash deglazing liquid
- Simmer: Add the chicken broth to the skillet. Cover with a tight lid and simmer over medium to medium-low heat for 2-8 minutes.Note 2¼ cup chicken broth
- Finish: Remove the lid and turn the heat back up to medium. Add the crispy sausage back into the pan. Stir everything together for 2–3 minutes to let the flavors marry and the sausage heat through. Serve immediately with red pepper flakes and mustard, if you like.red pepper flakes and whole grain mustard
Notes
- Note 1: Removing the sausage from the skillet instead of leaving it in to continue cooking with the cabbage keeps it from getting soggy while the cabbage cooks. We want to keep it crispy!
- Note 2: The exact cooking time depends on how cooked you like your cabbage – you can leave it very crisp or simmer it until it starts to soften.
Common troubleshooting (FAQs)
Any smoked sausage works great. While Kielbasa is easy and classic, you can absolutely use smoked turkey, chicken, or even Andouille if you want a spicy kick.
Avoid raw sausages (like Italian or breakfast links) for this specific method, as they won’t provide the same smoky “sear”
I don’t recommend it. Shaved cabbage has a different texture and is better suited for recipes like stir-fries. For that signature buttery texture, stick to a fresh head of cabbage cut into squares
Deglazing is the “secret” to deep flavor. When you sear the meat, brown bits (called fond) stick to the bottom of the pan. Adding a splash of wine, beer, or broth releases those bits, incorporating that concentrated savory flavor directly into your cabbage
That smell happens when cabbage is overcooked and releases sulfur.
The Fix: Simmer with a lid for no more than 8 minutes. You want the cabbage to be tender but still have a slight “bite” (al dente).
You likely crowded the pan or didn’t let the skillet/oil get hot enough.
The Fix: Use a large, wide skillet (a 3.5-quart braiser or cast iron skillet is perfect) so every slice of kielbasa has direct contact with the heat.
Comments
No Comments