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}
Glenda Beal says
Very good! Quick and easy to make!
Mary Younkin says
I’m glad you’re enjoying the recipe, Glenda.
Keyla says
I added more vinegar and it was delicious
Mary Younkin says
I’m glad that you like the recipe, Keyla!
Lena says
It saids 484 calories for this dish but it doesn’t give you the size or cup amount per serving?
Mary Younkin says
You’ll just divide the finished recipe by the number of servings, Lena.
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!
Mary Younkin says
I’m glad you like the recipe, Harlond!
Clarazina Graham says
Excellent recipe! Very tasty!
Mary Younkin says
I’m so glad that you like the recipe, Clarazina.
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!!!!
Mary Younkin says
I’m so glad that your family is enjoying the recipe, Alice!
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.
Mary Younkin says
I’m thrilled that you like it, Jai!
Cathy Brown says
Really great dish. Added potatoes to it and a bit more vinegar.
Mary Younkin says
I’m glad you enjoyed it, Cathy.
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.
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. 🙂
Mary Younkin says
I’m thrilled to hear that you’re enjoying the recipe, Michelle.
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…
Mary Younkin says
So glad that you like it, Bob! I bet it’s great with the horseradish too.
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.
Mary Younkin says
I’m so glad that you are enjoying the recipe, Sue!
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.
Mary Younkin says
I’m so glad that you both enjoyed the recipe, Nicola!
Pat in Alabama says
Added sliced radishes and yellow bell pepper.
AWESOME!!
Mary Younkin says
I’m glad you like the recipe, Pat.
bonnie oakley says
can you add green, red, or yellow peppers to this
Mary Younkin says
Sure thing, Bonnie. That sounds delicious.
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.
Mary Younkin says
I’m thrilled to hear that it’s a hit, Stacy.
RuthAnn Setter says
Super easy and incredibly delicious!! Family loved it! Thank you!
Mary Younkin says
I’m glad you like the recipe, RuthAnn.
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.
Mary Younkin says
I’m so glad you enjoyed the recipe, Diana!
Robert Ashby says
So tasty! Used leftover red and green cabbage. really savory! Great flavor from the vinegar.
Mary Younkin says
I’m glad you like the recipe, Robert!
Debbie says
Hi Mary, cam I use hotdogs to replace sausage in most recipes? Thank u!
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.