Smothered Cabbage With Sausage Skillet (Printable View)

Smoky sausage and tender cabbage unite in this easy, flavorful one-pan dish ready in just 45 minutes.

# What You’ll 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 additional to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Liquids

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

# How To Make It:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add 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 sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss ingredients to combine thoroughly.
05 - Pour in chicken broth and cover the skillet. Cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return browned sausage to the skillet. Stir well and continue cooking uncovered for 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasonings as needed. Serve hot.

# Best Practices:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can actually relax after dinner.
  • The cabbage gets tender and almost sweet as it caramelizes, picking up all the smoky flavor from the sausage.
  • It reheats beautifully the next day, sometimes tasting even better once the flavors have had time to settle together.
02 -
  • Do not skip browning the sausage first, that fond left in the pan is where all the deep flavor lives.
  • If your cabbage seems dry or starts sticking, add a splash more broth or even a little water, it should steam and then caramelize, not scorch.
  • Letting it cook uncovered at the end is crucial, that is when the cabbage gets those sweet, golden edges that make the dish unforgettable.
03 -
  • Use a wide skillet instead of a deep pot, the extra surface area helps the cabbage caramelize instead of just steaming.
  • If you like things spicy, use andouille sausage and double the red pepper flakes, it transforms the whole dish.
  • Taste the cabbage core before you toss it, sometimes it is tender and sweet and worth chopping up and adding in.
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