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We love easy one-pan meals. And this fried cabbage and sausage recipe is one of the staple recipes that we make on a permanent basis. The cabbage is cooked until softened but still crunchy along with simple ingredients, sausage, and seasonings. A hearty meal that comes together in just 25 minutes.
It is a low-carb cabbage and sausage and we love to serve it as a side dish. However it makes a great fulfilling main course too.
Cabbage recipes are very popular and beloved in our family, especially this very similar one-pot Cabbage Stir Fry, hearty Cabbage Soup, and new on the blog Cabbage Pie.
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- Ingredients
- Instructions
- Tips
- Freezing and Storing Instructions
- Serving Suggestions
- Frequently Asked Questions
- Easy Stir Fry Recipes
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Ingredients
You only need inexpensive ingredients, a good quality sausage, and a head of cabbage.
- Sausage - I’ve used thick pork sausages, cut into thick slices. Regular pork sausage or medium breakfast sausage can be used. Any sausage, ground sausage, or ground meat will do - try these tasty options such as Bratwursts, Kielbasa sausage (Polish sausage), andouille sausage, chorizo, and Italian sausage. One of our all-time favorites is smoked sausage, there's just something about that smoky flavor combined with fried cabbage. Delicious!
- Sugar - Brown sugar is added for a subtle sweetness and to balance flavors. Light brown sugar is also suitable.
- Water or beef/chicken broth - To deglaze the skillet once the sausages are browned and saute the cut cabbage. Use filtered water for cooking. You could also deglaze the skillet using white wine or broth.
- Green cabbage - I only recommend green cabbage for this dish as the flavor is milder and blends better with the sausage. Red cabbage is definitely an option, however, be careful as it may add some purple color to the whole dish.
- Salt and black pepper - To taste. The sausages are already high in sodium, so be careful when adding the seasoning.
- Oil - You can use your regular cooking oil but make sure that it has a neutral flavor so that it doesn’t clash with the rest of the ingredients. We like to use vegetable oils, avocado or canola oils.
- Butter - You can use salted or unsalted butter. When using salted butter, reduce the salt called for in the ingredients.
- More veg - You can add one large onion and/or whole red or green bell pepper here. Cut them into strips and fry them right after the sausage.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
This fried cabbage and sausage is a perfect meal for a busy weeknight dinner, because it's easy to make, has simple ingredients and the whole dish comes together within 25 minutes.
How to make it:
With a sharp knife cut the cabbage into thicker slices for frying. Or you can also cut the cabbage into larger cubes. For thick slices, cut the cabbage in half, and remove the core.
Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later. Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.
In a large skillet, over medium-high heat, add some cooking oil and brown the sliced sausage. Remove to a side plate. In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first.
Add a little bit of oil, chopped cabbage, salt, pepper, and sugar. Cook on medium-low heat until the cabbage is softened. You may need to add a couple of splashes of warm water or broth if you have any.
We don’t want the cabbage too soft, it needs to be slightly crunchy. Taste for seasoning, if you feel it needs more you can add seasoned salt, creole seasoning, garlic powder, cajun seasoning, or just a little garlic clove (minced).
Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more.
Garnish with fresh parsley and serve as a side or main course with a portion of rice, potatoes, or salad. This dish makes about 2 main course portions.
Tips
- The cabbage shouldn’t be cut too thin, otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner when preparing the cabbage.
- Add some minced garlic when browning the sausage for extra savory flavoring to this dish.And don't be afraid to use plenty of fresh garlic!
- Usually, fried cabbage cooks fairly quickly, just 7-10 minutes if chopped up into 2-inch bite-size pieces. Keep an eye on it so you don't overcook it, tender cabbage and not soggy cabbage is what we are going after here. and then the dish is still tasty but not as crunchy as we like it.
- Add a slight kick of heat to this recipe by including some red pepper flakes in the seasoning.
- When selecting your cabbage, choose a head that is heavy and firm without any blemishes or dark spots.
- More fresh vegetables that go well with cabbage: diced tomatoes, bell peppers, onions, garlic, snow peas, and green beans. These can all be fried together with the cabbage in one skillet.
- It’s better to under season this dish and adds more in toward the end than add too much at the start. This is especially due to the sausage being well seasoned (will depend on which sausage you are using, of course). These are likely to have a high sodium content. Alternatively, choose ground meats or sausages with very small seasoning or any at all.
Freezing and Storing Instructions
Properly stored fried cabbage and sausage will keep in the fridge for up to 2-3 days. Transfer the cooled smothered cabbage to a freezer-safe container, secure it with a lid and refrigerate.
Reheat on the stove, you may need to add some warm water if it's dry or some extra butter or ghee (love this one!) for reheating.
For freezing, you can freeze this dish for 2 months but the cabbage will not be as crisp after thawing as when freshly made. Essentially, it is not the best idea to freeze cooked cabbage.
To make it ahead, you can cook the sausage 1-2 days prior. Chop the cabbage 3-4 days in advance even.
Serving Suggestions
What to serve with cabbage?
Fried cabbage is a versatile and easily customizable dish. Serve with as it is, as a part of various side dishes, or for a wholesome meal with a hearty main course.
Cabbage is a nutritious vegetable that is so versatile and goes well with everything from pork chops and beef to lamb, fish, chicken, and turkey.
We like to serve fried cabbage with:
- Main courses with meats such as beef, pork, poultry or seafood.
- Sandwiches and wraps
- Side salads or dinner salads include mashed potatoes, egg noodles, fries, crispy potatoes, green beans, and asparagus.
- Lighter soups
Frequently Asked Questions
Do you rinse off cabbage before cooking?
You should always rinse cabbage before cooking and eating since it can contain worms, insects, and grit. Remove the outer leaves, cut the cabbage, and rinse the cabbage pieces in a colander under running water. The easiest method is actually to cut the cabbage and then rinse the sliced pieces in a proper colander.
What meat goes with cabbage?
Cabbage has a mild flavor (particularly green cabbage) which makes it pair easily with all kinds of meat from pork and beef to lamb, chicken, and other poultry, as well as fish and salmon.
Can you overcook cabbage?
Yes, it’s possible to overcook cabbage and if you do, it will become limp and can produce an unpleasant smell that’s a result of the release of sulfur compounds in the cabbage when it’s cooked for too long.
Is cabbage healthy for weight loss?
Yes! Cabbage is low in calories with just 33 calories in one cup. It’s also low in fat and high in fiber. Other health benefits of cabbage include improved complexion of the skin, rich in antioxidants, and Vitamin C.
Thank you so much for reading about this fried cabbage and sausage recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
📖Recipe
Fried Cabbage With Sausage Recipe
We love easy one-pan meals. And this fried cabbage and sausage recipe is one of the staple recipes that we make permanently. The cabbage is cooked until softened but still crunchy along with simple ingredients, sausage, and seasonings. A hearty meal that comes together in just 25 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 3 side dish servings
Calories 320 kcal
Ingredients
- ½ pound seasoned sausage
- 3 ½ cups green cabbage
- salt and black pepper to taste, about 1 teaspoon salt and ¼ teaspoon pepper, see notes
- 1-2 tablespoons cooking oil
- 1 teaspoon brown sugar
- a splash of water
- 2 teaspoon butter, salted or unsalted
Instructions
With a sharp knife cut the cabbage into thicker slices for frying. Or you can also cut the cabbage into larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later. Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.
In a large skillet, over medium-high heat, add some cooking oil and brown the sliced sausage. Remove to a side plate. In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first.
Add a little bit of oil, chopped cabbage, salt, pepper, and sugar. Cook on medium-low heat until the cabbage is softened. You may need to add a couple of splashes of warm water or broth if you have any. Just to speed up the process.
We don’t want the cabbage too soft, it needs to be slightly crunchy. Taste for seasoning, if you feel it needs more you can add seasoned salt, creole seasoning, garlic powder, cajun seasoning, or just a little garlic clove (minced).
Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. Garnish with fresh parsley and serve as a side dish or as a main course with a side of rice, potatoes, or salad. This dish makes about 2 main course portions.
Notes
- The cabbage shouldn’t be cut too thin, otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner when preparing the cabbage.
- This recipe makes about 2 main course portions.
- Add some minced garlic when browning the sausage for extra savory flavoring to this dish.
- Add a slight kick of heat to this recipe by including some red pepper flakes in the seasoning.
- Be careful with seasoning the cabbage as the sausages are often well seasoned already and high in sodium. Depending on the sausage, you may not need any extra salt and black pepper at all.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 12gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 62mgSodium: 517mgPotassium: 329mgFiber: 2gSugar: 4gVitamin A: 220IUVitamin C: 30mgCalcium: 41mgIron: 1mg
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