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}
Lisa says
Made this for dinner and it was so delious. I will make it again. I used regular sausage..
Mary Younkin says
I’m so happy you liked the recipe! Thanks for taking the time to tell me about it, Lisa.
Reggie says
Would this be good if frozen and reheated?
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.
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 😋
Mary Younkin says
I’m so glad that you’re enjoying the recipe!
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.
Mary Younkin says
Potatoes are always a great addition, James!
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!
Mary Younkin says
I am so happy to hear that you’re enjoying the recipe, Ashley!
Jessica says
I just stumbled on this this morning and ran out to grab cabbage and made some for lunch. I used Cajun style andouille sausage because that’s what I had on hand, but this is fabulous! I’m so glad no one in my family likes cabbage so I can have this all to myself!
Mary Younkin says
I’m so happy to hear that you liked the recipe, Jessica!
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.
Mary Younkin says
I’m so happy that you enjoyed the recipe, Kathleen!
Kaylie Lyons says
What could I use in place of the red wine vinegar? Like could I possibly use regular or balsamic?
Mary Younkin says
Regular or apple cider will work nicely, Kaylie.
Brittany Jenkins says
This is so good! I make it all the time, and add potatoes and carrots.
Mary Younkin says
I am so happy that you love the soup, Brittany!
MARCIE says
Would balsamic vinegar be ok? I dont have red wine vinegar or apple cider vinegar and making as I type!
Mary Younkin says
I hope you went ahead and tried it, Marcie. I think balsamic would be great with this recipe.
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!
Mary Younkin says
I’m thrilled that your family enjoyed this meal so much, Kim!
Marilyn Jackson says
Hi Mary! Made this recipe tonight. Loved it Wii be making this again. Thanks!
Mary Younkin says
I’m so happy that you enjoyed it, Marilyn!
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.
Mary Younkin says
I’m glad you enjoyed it, Ashley!
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.
Mary Younkin says
I’m so glad that you love it, Christopher!
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.
Mary Younkin says
I’m so glad to hear that you enjoyed the recipe, Wendy!
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!
Mary Younkin says
I’m so glad you like it, Rachael!
Linda Song says
This was so easy, and even my fussy 9 year old liked it!
Mary Younkin says
I’m so glad it’s a hit, Linda!
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 recipe
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.
lvaughn says
Love it. Soooo good
Mary Younkin says
I’m happy to hear that you like the recipe!
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.
Mary Younkin says
oh! I bet it’s delicious with an egg on top too, Steve.
Caralee England says
Loved it
Mary Younkin says
I’m so happy to hear it, Caralee!