Cabbage and Sausage Skillet

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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.

Cabbage and Sausage is a hearty meal that only takes a few minutes to make. Get the recipe at

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 and meal will be delicious.

Cabbage and Sausage

What is it about the combination of cabbage and sausage? These two ingredients compliment each other so wonderfully, 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.

Cabbage and Sausage Skillet Dinner - get the recipe at

Fried Cabbage and Sausage

I love a good baked cabbage recipe like Layered Cabbage Rolls  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.

Cabbage and Sausage One-Pan Meal is a hearty dinner that everyone loves! get the recipe at

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.

Cabbage and Sausage recipe from the One and Done cookbook!

If you don’t already have it, I recommend picking up Gina’s One and Done cookbook!

Cabbage and Sausage Recipe

  1. Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces.
  2. Heat a large deep skillet or dutch oven over medium heat. Add 1/2 tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
  3. 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.
  4. 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.
  5. 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.
  6. Taste and add salt, if needed. Serve warm.

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Cabbage and Sausage One-Pan Meal is a hearty dinner that everyone loves! get the recipe at

Cabbage and Sausage

4.98 from 49 votes
Cabbage and sausage are a perfect match and you’re going to love this one skillet meal.
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Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4


  • 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


  • 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 1/2 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!


The original recipe is written with turkey sausage. If that’s your preference, it will work nicely in this recipe. My family prefers traditional kielbasa, so that is our choice for this dish.


Calories: 484kcal · Carbohydrates: 17g · Protein: 19g · Fat: 38g · Saturated Fat: 12g · Cholesterol: 79mg · Sodium: 1035mg · Potassium: 694mg · Fiber: 6g · Sugar: 8g · Vitamin A: 225IU · Vitamin C: 86.2mg · Calcium: 111mg · Iron: 2.8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 1/21/19 – recipe notes and photos updated 7/8/21}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary Younkin says

      Hi Reggie, it might be a bit watery, as cabbage has a high water content, but I suspect it will reheat fine. (I’d just drain off any excess liquids.) I would freeze just a portion or two to test before freezing an entire recipe’s worth.

  1. Jols says

    This was such a hit with my family the first time I made it that I’m making it again tonight ! We couldn’t believe how simple and Amazing this quick dinner is ! The only thing I changed is : I use butter instead of oil & I double it I feel it makes it so savory and rich .

    I’m Serving with some white rice and bacon wrapped chicken ! Yum 😋

  2. James Caruso says

    A basic go-to recipe and hard to go wrong. What do you think about adding some small redskin potatoes? It’s fine the way it is but just for the sake of mixing it up a bit.5 stars

  3. Ashley says

    Hi Mary, I just wanted to leave a note telling you I’m so glad I stumbled on this recipe! I followed everything pretty closely but used a different type of sausage because it was what I had on hand. Excellent! Adding this to the regular dinner rotation for sure. Thanks!

  4. Kathleen says

    Dear Mary, I just made this for dinner using keilbasa from Costco, and we really liked it. I already had in mind what to make and how to do it, but I’m glad I found your recipe, because I would not have thought of using red wine vinegar, which added a subtle flavor. Thanks for posting this.5 stars

  5. Kim Wilson says

    My family loved this recipe! It was very cost effective. Which means I will definitely be adding it to our meal plans. Thank you!

  6. Ashley says

    Made this for dinner. It was delicious, even though I forgot to add the vinegar. Will definitely make it again! Served with a side of wild rice.

  7. Christopher says

    This is a fail proof recipe. You can even add scrambled eggs and canned corned beef hash. My family loves this for breakfast but it can go for any meal.5 stars

  8. Wendy says

    This was so good, I had one zucchini in my fridge & diced it up to cook with the cabbage. I also added some more seasoning than your recipe. Family raved over it! Will be making it again.5 stars

  9. Rachael says

    I’m on the keto diet and this fits perfectly in my macros! It looks so delish and I’m so excited to make this tonight! Dinner can’t come soon enough!5 stars

  10. Nadine Santerre says

    Is it helpful to boil the cabbage first? The last time I made cabbage this way it took forever to cook and get soft. It sounds like a great recipe5 stars

    • Mary Younkin says

      That’s interesting, Nadine. It shouldn’t take more than a few minutes to cook the cabbage this way. You can cover the skillet if you’re in a hurry though and add a tablespoon or so of water to speed up the process.

  11. Steve Guttormson says

    We love this recipe. It’s just the two of us and we’re trying to be disciplined and not take seconds. The second time I made it, we used chicken sausage with apple. Still good, but the apple flavor definitely changed the flavor. So I microwaved leftovers and topped them with a poached egg for a quick and delicious breakfast.5 stars

  12. Kathi says

    I don’t like vinegar but notice every recipe with cabbage calls for it. Is that just a spice/taste preference or is there another reason for it?

    • Mary Younkin says

      You can absolutely skip it, Kathi. It does add a balance to the recipe, but if you are super sensitive to it (I get it, one of my brothers can spot vinegar in ANY dish, so he never uses it.) just skip it.

  13. Bill La Paze says

    Made this with a smoked beef sausage I had on hand. Outstanding recipe, never tasted cabbage sooo good. Definitely a “do again”.5 stars

  14. Son of Fire says

    A Mazing! You will want to double this if you have a crew – it is so good. Added a little olive oil on the cabbe and a sprinkle of garlic salt. Fantastic5 stars

  15. Laurie says

    I fried up some bacon until crispy, cooked the sausage & onion in the leftover fat, it kicked up the flavor. I then added the crumbled bacon to the completed dish, I also omitted the the vinegar & replaced it with a little dry white wine.5 stars

  16. Lekkerkos says

    I gave this recipe a 5 because it was wonderful as is, I added a few ingredients, a green pepper that I didn’t want to spoil and some chutney ( Mrs Ball’s , a South African chutney that for me brought it up a level) Thank you for this recipe which I certainly will make again and again.5 stars

  17. Ray says

    So simple even a 72 year old Grandfather made a great meal for four, with a side of Mac & Cheese! Thanks!!5 stars

  18. WendyH says

    Delicious! It was a huge hit with the family and teenage friends. I had to double the recipe to feed everyone.5 stars

  19. DeeD says

    Absolutely delicious. I used apple cider vinegar instead of red wine vinegar and was very happy with the results. Thanks for sharing, I will be making this regularly.😆5 stars

  20. harlond says

    Very good! I used Tofurky Italian sausage, which went very well. I might double the sausage next time. Or I had some canellini beans, those would worked also. Definitely will make again. Thanks!5 stars

  21. Alice says

    My 15 year old daughter and I absolutely love this recipe she asks for it all the time thanks for sharing this with us!!!!5 stars

  22. Jai says

    This meal is delicious. Simple and easy to make. Sooo good, made it two days in a row. First day with turkey kielbasa, the second with Italian sausage.4 stars

  23. Hublado says

    Made this for supper tonight and it was good. It took me at least 30 minutes until the cabbage was semi tender, though. I also had to add water several times to keep it from burning. If I make it again, I’ll steam the cabbage for 15 or 20 minutes first.

    • Mary Younkin says

      I’m glad you liked it! Not sure why it took half an hour to soften the cabbage though, that’s interesting. I’ll have to double check the time next time I make it. Thanks for the feedback.

  24. Michelle says

    So delicious and easy to make. Savory. It did take me a 1/2hr to cook the cabbage like another reviewer mentioned. But I think it depends on the size of the cabbage. Mine was waaay over the suggested 2lbs I’m sure. So keep that in mind when cooking. This will become a staple in my household. 🙂5 stars

  25. Bob D Harms says

    I am looking forward to this…I substituted red wine for vinegar, polish sausage and wieners, and 2 tbsps. of horseradish…I grind mine and add vinegar, I used a fry pan to brown one side of sausage pieces and wieners, and added 1/3 cup of red wine cooked it down and added the rest of your ingredients…it smells awesome in the oven…it is baking at 350 until the cabbage I placed on top breaks down…I stirred every 15 minutes…thanks for the inspiration I add stuff like you suggested and experience always helps…

  26. Sue says

    I just made this and the recipe is very good. I used venison sausage because that’s what we have, but I also added 1/2 pablano pepper that I sautéed with the onion. I will definitely make this again with some add ins that other reviewers have mentioned.

  27. Nicola says

    Really lovely. Thankyou. I also added half tsp white pepper. And used the same sausage as you. My son enjoyed it too. And he is hard to please. I’ve pinned it now.5 stars

  28. Stacey says

    Just made this for dinner. Very easy and pretty quick for a weeknight meal. And to top that off it was absolutely delicious!!! Only thing I would change is maybe add more sausage.5 stars

  29. Diana says

    Thanks for the recipe! I grew up eating a fair amount of cooked cabbage (Filipino household), but hadn’t used it in decades. Made this with turkey sausage, just added matchstick carrots and it was great. I am low carb eating, so I suspect this will be a quick and hearty staple in my diet.5 stars

    • Mary Younkin says

      You could probably do that with this recipe, Debbie. You might want to wait and add them at the end. I’m not sure how well they’d hold up for the full cooking time.

  30. Brenda says

    I make a variation of this quite often. I just cook the cabbage and kielbasa with some sliced carrots, and I serve it with pierogies (the frozen ones) and caramelized onions. I don’t add any seasonings as I find the kielbasa flavors everything nicely. A great and quick meal!5 stars

  31. Krystian says

    If I don’t have red wine vinegar would this recipe work with red cooking wine? (Which I happen to have in abundance) or could I use white wine vinegar? What works best?5 stars

    • Mary Younkin says

      I’ve added a splash of apple cider vinegar in the past too. I’m guessing cooking wine would work fine. While you could skip it too, the vinegar / wine will add a bit of acidity that works well here.

  32. Yvette says

    A new staple has been added to the family favorite meals. Simple to make. Very flavorful and tasty. I made ours with andouille sausage. It is a very good combination.5 stars