Sausage and Cabbage Skillet
This Sausage and Cabbage Skillet is the ultimate weeknight meal! Simple, but delicious, it is cooked in one pan with very little prep and super easy clean up.
Love one pan meals? Your next stop is my One Pan Mexican Beef and Rice Casserole, Sheet Pan Steak and Veggies and/or One Pan Pasta with Chicken and Pesto.
Got extra cabbage from St. Patrick’s Day? I’ve got you covered!
This is a dish I make often, always without a recipe. I never thought to post here because it is just so simple!
But simple is the new black, right? And I always get mail asking for more quick and easy recipes.
So here it is! The recipe you will be glad to have in your back pocket the next time life gets a little chaotic.
I hope you love it! ❤️
To make Sausage and Cabbage Skillet, you will need:
- Sausage – Smoked kielbasa is always the classic choice for a kielbasa skillet. However, this recipe works with other smoked sausages, like chorizo or calabresa.
- Cabbage – You can use green cabbage, Savoy cabbage or even red cabbage. I used a small head of Savoy, so if you’re using a big head of green or red cabbage, you might want to use only half!
- Onion and Garlic
- Olive Oil
- Salt and Pepper
How to Make Sausage and Cabbage Skillet
Ready to make one of the easiest dishes you’ve ever made in your life?
But don’t let it fool you! Just because it is easy and simple, doesn’t mean it is not delicious. It is tasty, hearty and – bonus points – low carb!
I have a strong feeling you will want to add it to rotation. 😉
Recommended tools and equipment: sharp Chef’s knife, large skillet with lid, wooden spoon.
Here’s how I make Sausage and Cabbage Skillet. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Prep all the ingredients.
- Slice the sausage, mince the onion and garlic, and shred the cabbage.
- To shred the cabbage, discard any damaged or wilted outer leaves, then cut it into 4 wedges. Remove the core of each wedge and thinly slice along the long side.
Step 2: Cook the Sausage and Aromatics.
- Heat the oil and brown the sausage on both sides. Reserve.
- Sauté the onion and garlic.
Step 3: Sauté the cabbage.
- Add the shredded cabbage, pour the wine and cook – covered – until wilted. Then, continue sautéing for a few more minutes until it begins to caramelize.
- Season with salt and pepper, add back the sausage and cook until the sausage is warmed through.
- While I usually use pork kielbasa to make this recipe, you can use the pork + beef variety or even turkey kielbasa!
- Don’t be afraid to let the shredded cabbage brown a little! Those caramelized pieces here and there are what make this dish so delicious.
Serving Sausage and Cabbage Skillet
This dish is already a satisfying low-carb meal! Perhaps with some crusty bread (or Irish Soda Bread) on the side, if you don’t mind the carbs.
That being said, my family likes to eat it over white or brown rice.
Frequently Asked Questions
Yes, this is a great make-ahead meal! Just cook, let it cool and refrigerate for up to 4-5 days. Alternatively, you can just prep everything (slice sausage, shred cabbage, etc) and keep it refrigerated until you are ready to cook it!
Reheat it on the stove, in a skillet, over medium heat. You can add some white wine (or water) if needed!
Yes! This dish freezes well. Make sure to let it cool completely before transferring to freezer safe containers or freezer bags and freezing for up to 3 months.
More Weeknight Meals
- Korean Beef Bowls
- Chicken Marsala
- Bacon Fried Rice
- Chicken and Vegetables Stir Fry
- Chicken Thighs with Creamed Corn
Sausage and Cabbage Skillet
- 1 tablespoon olive oil
- 1 pound smoked kielbasa, thinly sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 small head Savoy or green cabbage, cored and thinly sliced
- 1/2 cup dry white wine
- Salt and freshly ground pepper, to taste
- In a large skillet, over medium heat, heat the olive oil. Working in batches if necessary, add the sliced kielbasa and cook until browned, about 1-2 minutes per side. Remove with a slotted spoon and reserve.
- Add more oil if necessary, then sauté the onion until translucent, about 2-3 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute.
- Add the cabbage and stir to combine. Then, pour in the white wine, using a wooden spoon to deglaze the bottom of the pan. Cover and cook – stirring every now and then, until the cabbage is soft, about 10 minutes. Uncover and continue cooking another 5 minutes, to let the cabbage caramelize.
- Season with salt and pepper. Then, stir back the sausage, tossing to combine, and cook for another couple of minutes, until the sausage is warmed through.
- Serve immediately!