Smothered Cabbage With Sausage Skillet (Print Version)

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 such as 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 and 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

# How-To Steps:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion and carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning if needed. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • The cabbage gets sweet and jammy, soaking up all that smoky sausage flavor.
  • It tastes even better the next day, which means leftovers actually make you happy.
  • You probably have most of these ingredients sitting in your fridge right now.
02 -
  • Don't rush the final uncovered cooking. That's when the cabbage caramelizes and the flavors deepen.
  • If your cabbage releases a lot of water, just let it cook a little longer uncovered so the liquid evaporates and everything gets tender and jammy.
  • Browning the sausage first is non-negotiable. Those crispy edges and the drippings left behind are what make this dish sing.
03 -
  • Use a skillet large enough to hold all the cabbage comfortably, even if it looks huge at first. A 12-inch skillet with a lid is ideal.
  • Slice the cabbage into ribbons rather than chunks so it cooks evenly and gets tender without turning mushy.
  • Taste the sausage before you season the dish. Some are saltier than others, and you might not need as much added salt.
  • Let the cabbage get a little color on the edges during the final uncovered cooking. That caramelization is where the magic happens.
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