Smothered Cabbage With Sausage Skillet (Print Version)

Smoky sausage and tender cabbage come together in this hearty one-pan Southern comfort dish perfect for 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 & 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 the sliced sausage and cook until browned on both sides, approximately 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 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 thoroughly.
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.

# Additional Tips::

01 -
  • One skillet means less cleanup and more time to sit down and actually eat.
  • The cabbage gets tender and a little sweet, soaking up all the smoky flavor from the sausage.
  • Its filling enough to feel like a real meal but light enough that you wont feel weighed down.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Dont skip browning the sausage first, that caramelization adds so much flavor to the whole dish.
  • If your cabbage starts to stick, add a splash more broth or water and stir, it should release and soften right up.
  • Let it cook uncovered at the end so the cabbage can get a little golden and sweet, thats where the magic happens.
03 -
  • Cut your cabbage into thin, even slices so it cooks at the same rate and gets tender all the way through.
  • If you want extra richness, stir in a tablespoon of butter at the very end before serving.
  • Taste before serving and dont be shy with the salt, cabbage needs more seasoning than you think.
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