Cabbage and sausage are truly a perfect match and never more so than when fried together in this Cabbage and Sausage Skillet.
I’ve made endless dishes combining these two ingredients, but when I saw this simple recipe inside my friend Gina’s new cookbook, One and Done, I knew it needed to happen soon.
This dish highlights everything delicious about these two ingredients without adding too much more to the dish. It’s cabbage and sausage in their simplest most flavorful state.
As a bonus, this skillet meal is easy to throw together without much notice making it perfect for a busy weeknight dinner.
Cabbage and Sausage Recipe
Nothing special is required to make this recipe. Start with cabbage and sausage, then chop an onion, add a little garlic, salt, pepper, and a tiny splash of vinegar.
You’ll be done cooking dinner in hardly any time at all it will be delicious too!
Cabbage and Sausage
What is it about the combination of cabbage and sausage? These two ingredients complement each other so wonderfully, that it hardly matters what else is combined with them.
Salty, smoky sausage, with tender sauteed cabbage, is a guaranteed win with my family. While raw cabbage has very little flavor on its own and can even be a little bitter or peppery, cooked cabbage tastes sweeter and it picks up additional flavors from the foods you cook with it–for example, sausage.
When these two ingredients are cooked together the result is a meal that everyone in my family requests again and again. I like it so much that I’ve lost count of all the recipes I’ve made that contain some combination of cabbage and sausage.
Fried Cabbage and Sausage
I love a good baked cabbage recipe like Layered Cabbage Rolls or Cabbage Roll Soup and you’ll never hear me complain about a soup with cabbage simmered to tender sweet perfection like in this Mexican White Bean and Cabbage Soup recipe.
But pan fried cabbage and sausage? That’s what I find myself craving most when I want to cook sausage and cabbage together.
This fried sausage and cabbage recipe starts by browning kielbasa sausage in a skillet with just a tiny bit of oil. Once the meat is cooked, onion and cabbage are pan fried with nothing more than salt, pepper and garlic.
A splash of red wine vinegar adds a tang to the meat and vegetables bringing the whole dish together.
If you’ve been reading here for any length of time you know that I’m not usually shy about adding spices and herbs to my recipes.
Sometimes, though, you just want the unadulterated taste of the cabbage and sausage without any extras. Kielbasa is plenty spicy all on its own and I can’t imagine a better combination for a simple skillet dinner.
Kielbasa Recipes
Kielbasa recipes are my go-to meals for quick and easy dinners. It’s a rare day when you won’t find a kielbasa sausage waiting to be used in my refrigerator. The convenience factor cannot be beaten.
I tend to pick up a few kielbasa sausages at a time and use them in our favorite recipes.
These Herbed Potatoes with Kielbasa and Corn have been one of my go-to easy dinner recipe for years. Try this Skillet Mexican Street Corn with Kielbasa or this Kielbasa Cabbage and Potato Skillet for something a little different.
Kielbasa and Shrimp Fried Rice is a hearty meal that my whole family enjoys. And if you have a green chile lover in your life, you’ll want to try this Garlicky Potato, Kielbasa, and Green Chile Skillet.
If you love sheet pan meals as much as I do, you’ll want to try this Kielbasa and Pierogies Sheet Pan Dinner. This Asparagus Kielbasa Bow Tie Pasta is another great way to use sausage for an easy dinner.
Juicy, salty kielbasa sausage, tender-crisp cabbage, some chopped onions, and flavorful garlic make this Sausage Stir Fry a simple one-pan dinner the whole family loves.
If you don’t already have it, I recommend picking up Gina’s One and Done cookbook!
Cabbage and Sausage Recipe
- Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces.
- Heat a large deep skillet or dutch oven over medium heat. Add ½ tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
- Return the pan to the stove and reduce the heat to medium-low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally until the onion has softened.
- Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.
- Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot.
- Taste and add salt, if needed. Serve warm.
Cabbage and Sausage
Ingredients
- 1 lb kielbasa smoked sausage
- 1 1/2 tbsps olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp red wine vinegar
Instructions
- Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat. Add ½ tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
- Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.
- Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Enjoy!
Notes
Nutrition
{originally published 1/21/19 – recipe notes and photos updated 7/8/21}
Melissa says
This is so good. Thank you! I like to use bacon grease in place of the olive oil.
Mary Younkin says
I have a feeling that is quite tasty, Melissa.
Celeste says
I made it for my husband and he said it was great! Very easy recipe. The only thing I did was after everything was in the pan I added a small amount of water to help the cabbage not stick to the pan and be more steamed.
Kathleen says
This is OK but bland. Much prefer sauerkraut.
Mary Younkin says
Sausage and sauerkraut is a favorite of mine as well, Kathleen. This dish is not at all a replacement for that; it is an entirely different combination of flavors when you use fresh cabbage.
Bob says
Easy to make in microwave on sensor vegetable setting. I added some cut carrots. In addition to a dash of vinegar, I added a splash of Shao Xing Cooking Wine that was in the cabinet and a little mustard.
Mary Younkin says
Thank you, Bob. Your additions sound delicious.
Lori says
I love this technique. I’ve been making the same dish but in a different way-separate kielbasa & cabbage. 2 pans. I season a bit differently adding a tiny bit of sugar or honey but no vinegar. It makes the cabbage a bit less harsh. And I don’t cook the cabbage for more than 5-6 minutes. I slice cabbage & onions pretty thinly. I will definitely try my recipe using this 1 pan technique though! Thanks
Mary Younkin says
I’m happy to see you adapting this recipe to suit your needs, Lori. Happy cooking!
Alyce Heidt says
I haven’t made this! Do you serve it with anything along side??
Mary Younkin says
Hi, Alyce! This recipe stands on its own as a main dish, but you’re welcome to serve it with whatever sides seem most appropriate to you. If you’re looking for side dish ideas, I actually have a list of some classic side dish recipes here: https://barefeetinthekitchen.com/category/recipes/side-dishes/. Enjoy, and happy cooking!
Kelly Butler says
I bet bread and butter or maybe even cornbread would be great
Kathy Stover says
I grew up with a similar dish in regular rotation, this is very tasty as well. I made this per recipe and found it a bit bland so tossed in red pepper flakes – perfect for us! I plan to try a few more of your recipes now that I found you. Thanks for a quick and easy weekday meal 😉
Mary Younkin says
I’m glad you were able to make it work for your family, Kathy!
Cara says
Hi! How much red pepper flakes did you add do you think?
Mary Younkin says
I can’t speak for Kathy’s choice, but 1/4 teaspoon to 1/2 teaspoon would be my best guess.
Teri says
Comfort food!!
Mary Younkin says
Absolutely, Teri. This dish is a favorite at our house.
Vanessa Jones says
I haven’t tried this yet but I intend to.
Could I use apple cider vinegar instead of the red wine vinegar??
Mary Younkin says
That should work, Vanessa. The dish will have a different flavor, but it should still be delicious. Enjoy, and happy cooking!
Lucy G says
We love this recipe so much! We switch it up sometimes by doing ground beef instead of sausage and it’s also amazing! Thank you for sharing!
Mary Younkin says
Ground beef is a great substitute, Lucy. I’m glad everyone’s been loving the skillet; happy cooking!
Mary Anne says
Fixed this for lunch today but use deer sausage absolutely delicious.
Mary Younkin says
That sounds delicious, Mary Anne!
Denise says
Sometimes I add cooked rice and a splash of soy sauce instead of vinegar. Makes a great meal for a hungry crew.
Mary Younkin says
It’s a great dinner option for busy nights, Denise. We often add rice to the skillet as well.
Gale says
My husband and I love this recipe! I also use 2 or 3 strips of bacon cut up. And also use fresh nutmeg. Delicious!
Mary Younkin says
That sounds delicious, Gale. I’m glad you and your husband are loving the skillet.
Teresa says
It looked good, but it was so much better. My husband and I loved this recipe so much. I used smoked brats because that’s what I had and it came out flavorful. This is a definite do over. Thanks so much.
Mary Younkin says
You’re welcome, Teresa. I’m glad you and your husband are loving the skillet!
Barb says
Would red cabbage work in this recipe?
Mary Younkin says
I don’t see why not, Barb. Enjoy the skillet dish!