Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage and tender cabbage come together in one skillet for a hearty, easy weeknight dinner in 45 minutes.

# 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, approximately 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 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, 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 sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine evenly.
05 - Pour in chicken broth, cover the skillet, and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return 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 as needed. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The cabbage softens into this silky, caramelized sweetness that soaks up all the smoky sausage flavor.
  • It's filling enough to stand alone but flexible enough to serve over rice or with crusty bread.
  • You can have it on the table in under an hour with ingredients you probably already have.
02 -
  • Don't skip browning the sausage first, that caramelization is where all the deep flavor starts.
  • Let the cabbage cook uncovered at the end so the extra liquid evaporates and the edges get a little golden and sweet.
  • If it tastes flat, a tiny splash of apple cider vinegar at the very end will brighten everything up.
03 -
  • Use a wide skillet with a lid so the cabbage has room to steam evenly without crowding.
  • Slice the cabbage into ribbons rather than chunks, it cooks faster and gets more caramelized edges.
  • Taste before serving and don't be afraid to add a little extra salt, cabbage can handle it and needs it to shine.
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