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}
Debbie says
Made this for the first time ever tonight! Absolutely delish!! Thoughts on how to reheat without becoming mush 🙂
Mary Younkin says
I just reheat it in the microwave, Debbie. I didn’t find it mushy at all.
Gabrielle says
Loved!! I only had balsamic vinegar so that’s what I used. It was good, but I could tell that the red wine vinegar you called for would have been better – brighter and a fresher flavor. I also sprinkled on a few caraway seeds because I basically go through life looking for excuses to use them. But other than that I didn’t change anything and it was a hit, even with one guy who “hates cabbage.” Thanks for sharing this recipe!
Mary Younkin says
YAY for converting another cabbage hater to the club, Gabrielle.
Irene Lano says
Good recipe. Kielbasa is already salty so I didn’t add any salt just black pepper. Served with white rice!!! Enjoy.
Mary Younkin says
I’m glad the meal was a success, Irene.
Mary says
This is a great cabbage recipe! Thank you.
Mary Younkin says
I’m thrilled you like it, Mary.
Wesley Ryan Tibbets says
Thanks for the recipe. It was really good. I didn’t have red wine vinegar. So I just used white vinegar instead. I can see where the red wine vinegar would make it more flavorful. But it was still delicious.
Mary Younkin says
I’m glad it was a hit for you, Wesley!
Julie says
Made this recipe a bit differently in the past. The addition of the tomato red wine vinegar and Sriracha was a beautiful change, everyone loved it. (and the hubbs doesn’t like changes to his food)
Mary Younkin says
I’m thrilled you enjoyed the recipe, Julie!
Jim says
Very good,made it tonight did not have caraway so used little dill and red pepper flakes and some slices carrots. Very tasty. Great recipe
Mary Younkin says
I’m so glad you enjoyed the recipe, Jim!
Helene says
I am going to try this but dont have red wine vinegar….. would a little apple cider vinegar work?
Mary Younkin says
That will work, Helene!
Leslie says
This came out great! I will make this often. Great for my diabetic husband.
Mary Younkin says
I’m glad you and your husband have been loving the recipe, Leslie. Happy cooking!
Aubrey Smith says
Would this still be yummy using rice vinegar?
Mary Younkin says
That will work nicely, Aubrey.
Angel says
Could I use white wine vinegar instead of red?
Mary Younkin says
That will work fine, Angel.
Mary Evans says
Say what!!! I have always HATED cabbage, maybe because my Mom boiled hers as I was growing up, I would hide my cabbage in a napkin or under a slot under the dinner table. The other day someone gave me a cabbage and my son asked me to cook it, reluctantly I thought I will for him, I found this recipe and made it, I called him to ask how was the cabbage? his response ” It is so good!!! Do you mind if I eat it all” I had him save me a serving and oh my goodness, it was delicious!!! Now I can actually say I love fried cabbage, Thank you.
Mary Younkin says
oooh!!! This absolutely makes my day, Mary! I’m thrilled the recipe was a hit.
Lynn says
This is an absolutely delicious dish. I made it tonight and my husband loved it. It’s so quick and easy. I didn’t change anything, but used less cabbage, since there are only 2 of us.
Mary Younkin says
I’m glad you enjoyed it, Lynn!
Mercede Tate says
I made this and it is delicious! One of my husband’s favorite recipes. Can this be frozen for later?
Mary Younkin says
I haven’t tried it myself, but I’ve been told it works well. I’d test that with a single portion overnight before freezing a great deal of it, Mercede.
brigit says
Easy and delicious. Cabbage is so good for you, this is a great way to incorporate it into your diet!! The only change I make is I double the amount of vinegar.
Mary Younkin says
I’m glad you love the recipe, Brigit.