Smothered Cabbage With Sausage Skillet (Print View)

Smoky sausage and tender cabbage come together in this easy, hearty one-pan skillet perfect for busy weeknights.

# What You’ll Need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (about 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# Directions:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss thoroughly to coat all vegetables evenly.
05 - Pour in chicken broth, cover the skillet, and cook over medium heat for 10 minutes, stirring occasionally to ensure even cooking.
06 - Uncover the skillet and return browned sausage to the pan. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The cabbage transforms from bland to buttery and sweet with just a little time and heat.
  • Its filling enough to stand alone but humble enough to stretch with rice or bread.
  • Smoked sausage does all the heavy lifting for flavor, no long ingredient list needed.
02 -
  • Dont rush the browning step, that caramelization on the sausage is where half the flavor comes from.
  • If your cabbage seems dry after steaming, add a little more broth or water before the final cook.
  • Taste before you add extra salt, smoked sausage can be quite salty on its own.
03 -
  • Use a wide skillet so the cabbage has room to caramelize instead of just steaming.
  • If you want deeper color, let the cabbage sit undisturbed for a minute or two during the final cook.
  • A pinch of sugar can balance out any bitterness if your cabbage is on the older side.
Go Back