Smothered Cabbage With Sausage Skillet (Print Page)

Smoky sausage meets sweet, tender cabbage in this hearty one-pan wonder perfect for busy weeknights.

# What You 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 4-5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion, carrot, and bell pepper if using. Sauté for 3-4 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 10-15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • It uses just one pan, which means less cleanup and more time to actually sit down and eat.
  • The cabbage gets soft and sweet without turning mushy, soaking up all that smoky sausage flavor.
  • You can throw it together on a weeknight without any fancy skills or hard-to-find ingredients.
  • Leftovers taste even better the next day, which is a rare gift in the kitchen.
02 -
  • Don't skip browning the sausage first, that's where you build all the flavor that makes this dish taste like it cooked for hours.
  • If your cabbage looks too dry while cooking, add a splash more broth or water so it steams properly instead of scorching.
  • Letting it cook uncovered at the end is crucial for getting those sweet, caramelized bits on the cabbage that make every bite interesting.
03 -
  • Use a wide skillet with a lid so the cabbage has room to steam evenly without crowding.
  • Don't rush the final uncovered cooking, that's when the cabbage develops those sweet, caramelized edges that make this dish unforgettable.
  • If you want a deeper smoky flavor, add a tiny pinch of liquid smoke or use andouille sausage instead of kielbasa.
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