Sausage and Cabbage Skillet Recipe

Serving kielbasa and sausage from a cast iron skillet.

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Sausage and Cabbage Skillet Recipe

This one-pan Sausage and Cabbage skillet is designed for the 6:00 PM rush. By searing the sausage separately and dicing the cabbage into buttery squares (never shredded!), we achieve a savory, smoky depth that feels like a restaurant dish in under 40 minutes. It’s easy to make, and reliable enough for the busiest weeknights.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, European

Difficulty: Easy

Servings: servings

Calories: 465kcal

Author: Nora from Savory Nothings

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 1}
½ 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 2}
¼ 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.

This is a hearty, one-pan meal on its own, but a side of crusty sourdough is excellent for soaking up the juices. A dollop of whole-grain mustard is highly recommended for that professional, "gourmet-at-home" finish

Nutrition