Easy Sausage and Cabbage Skillet

This easy sausage and cabbage skillet is a simple, hearty meal I love turning to on busy weeknights. It’s packed with savory sausage, tender cabbage, and a mix of onions and garlic—all cooked in one skillet for minimal cleanup. It’s rustic, flavorful, and so satisfying with just a few basic ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and incredibly budget-friendly. Everything comes together in one pan, which makes cleanup a breeze. The cabbage gets sweet and tender as it cooks, soaking up all the flavor from the sausage and seasonings. It’s a low-carb, gluten-free meal that doesn’t feel like it’s missing a thing. Plus, I can serve it as-is or bulk it up with potatoes, rice, or noodles if I want to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage or kielbasa (sliced)

• Green cabbage (shredded or chopped)

• Onion (sliced)

• Garlic (minced)

• Olive oil or butter

• Salt

• Black pepper

• Optional: red pepper flakes, apple cider vinegar, Dijon mustard, parsley

Directions

1. I heat olive oil or butter in a large skillet over medium heat.

2. I add the sliced sausage and cook until browned on both sides, then remove it from the pan and set it aside.

3. In the same skillet, I add the onion and cook until softened. Then I stir in the garlic and cook for another minute.

4. I add the cabbage, season with salt and pepper, and cook until it starts to wilt, stirring occasionally.

5. I cover the skillet and cook for about 10–12 minutes, stirring a few times, until the cabbage is tender and lightly browned.

6. I return the sausage to the pan and toss everything together. If I want more flavor, I splash in a little vinegar or a spoonful of mustard.

7. I cook for another 2–3 minutes, taste and adjust the seasoning, then serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add sliced potatoes or sweet potatoes to the skillet and let them cook along with the cabbage. I’ve also tossed in some chopped apples or caraway seeds for a German-inspired twist. If I want it spicy, I use hot sausage or add a pinch of cayenne. For a richer flavor, I occasionally deglaze the pan with a splash of chicken broth or white wine.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the microwave in short intervals. The flavors deepen after sitting overnight, making it even better the next day. This dish also freezes well—I cool it completely, pack it in freezer containers, and reheat on the stovetop.

FAQs

Can I use fresh sausage instead of smoked?

Yes, I cook fresh sausage fully before slicing and adding it to the dish. Smoked sausage just makes things quicker.

What type of cabbage works best?

I usually use green cabbage, but savoy or napa cabbage can also work if I want a more delicate texture.

Is this recipe low-carb?

Yes, it’s naturally low in carbs and fits into keto or paleo diets if I stick with clean sausage.

Can I add other vegetables?

Definitely. I’ve added bell peppers, carrots, or even spinach near the end of cooking for extra nutrition and color.

How do I keep the cabbage from getting soggy?

I make sure not to overcrowd the pan and cook uncovered at the end to let any excess moisture evaporate.

Conclusion

Easy sausage and cabbage skillet is one of my favorite one-pan meals—simple, hearty, and packed with flavor. It’s quick to make, easy to adapt, and works just as well for a cozy dinner as it does for meal prep. I love how satisfying it is with just a handful of ingredients and very little fuss.