Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage meets sweet, tender cabbage in this hearty one-pan wonder 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 Make It:

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. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add sliced cabbage to the skillet along with smoked paprika, thyme, salt, black pepper, and red pepper flakes if using. Toss all ingredients to combine thoroughly.
04 - Pour chicken broth into the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally to ensure even cooking.
05 - Uncover the skillet and return the browned sausage to the mixture. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized at the edges.
06 - Taste the dish and adjust seasoning as needed. Transfer to serving plates and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually sit down and eat.
  • The cabbage turns silky and almost sweet as it cooks down, soaking up all that smoky sausage flavor.
  • It reheats beautifully, so leftovers taste just as good the next day, sometimes even better.
02 -
  • Don't skip browning the sausage first, those caramelized bits add so much flavor and you'll lose them if you throw everything in at once.
  • If your cabbage starts to stick or brown too fast, lower the heat and add a splash more broth, it should cook gently, not scorch.
03 -
  • Use a lid that fits snugly during the steaming step, it traps the moisture and helps the cabbage cook evenly without drying out.
  • If you like a little char on your cabbage, skip stirring too often in the final uncovered phase and let it sit in contact with the hot pan.
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