Smothered Cabbage With Sausage Skillet (Printable version)

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:

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 4-5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion along with 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 the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss all ingredients to combine thoroughly.
05 - Pour in chicken broth and cover the skillet. Cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover the skillet and return the browned sausage to the mixture. 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 transforms humble cabbage into something rich and satisfying without any fuss.
  • You only need one pan, which means less cleanup and more time to relax after dinner.
  • The smoky sausage flavors everything it touches, turning simple vegetables into a meal that feels indulgent.
  • It reheats beautifully, so leftovers taste even better the next day when the flavors have mingled.
02 -
  • Don't skip browning the sausage first, that caramelized crust adds layers of flavor you can't get any other way.
  • If your cabbage starts to stick, add a splash more broth or water instead of turning up the heat.
  • Letting the cabbage cook uncovered at the end is key to developing those sweet, caramelized bits that make this dish unforgettable.
03 -
  • Use a skillet that's big enough to hold all the cabbage comfortably, even before it wilts, so you can toss it easily without making a mess.
  • If you want extra richness, finish the dish with a pat of butter stirred in right before serving.
  • Taste your sausage first, if it's very salty, go easy on the added salt until the very end.
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