Smothered Cabbage With Sausage Skillet (Printable Version)

Smoky sausage and sweet cabbage come together in one skillet for an easy, satisfying Southern-style meal.

# Ingredient List:

→ 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:

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, about 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.
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.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is a dream and flavors build on top of each other.
  • Cabbage transforms from plain to sweet and silky, soaking up all that smoky sausage goodness.
  • It feels indulgent but sneaks in vegetables, making it perfect for nights when you want comfort without guilt.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip browning the sausage first, those crispy edges and the rendered fat are what make the whole dish sing.
  • If your cabbage is watery, cook it uncovered a few extra minutes at the end so the liquid evaporates and the flavors concentrate.
  • Taste before serving, cabbage needs more salt than you think and a little vinegar at the end can transform the whole thing.
03 -
  • Use a wide skillet with a lid so the cabbage has room to steam evenly without crowding.
  • Let the cabbage sit undisturbed for a minute or two at the end to get those crispy, caramelized edges on the bottom.
  • If you're making this ahead, slightly undercook the cabbage so it doesn't turn mushy when you reheat it.
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