Smothered Cabbage With Sausage Skillet (Printable version)

Smoky sausage and tender cabbage come together in one flavorful skillet. 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 & 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. Transfer to a plate and set aside.
02 - In the same skillet, add sliced onion along with carrot and bell pepper if using. Sauté for 3-4 minutes until vegetables begin to soften.
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 if desired. Toss thoroughly to combine all ingredients.
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 10-15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is practically nonexistent and you can actually relax after dinner.
  • The cabbage becomes tender and almost buttery, soaking up all that smoky sausage flavor in a way that feels indulgent but costs almost nothing.
  • It reheats beautifully the next day, sometimes tasting even better once the flavors have had time to settle in together.
02 -
  • Don't skip browning the sausage first, that step builds a flavor foundation and leaves behind just enough fat to cook everything else without it feeling greasy.
  • Let the cabbage sit undisturbed for a minute or two at the end so it can caramelize slightly on the bottom, those golden bits are pure flavor and worth the patience.
03 -
  • Use a wide skillet with a lid so the cabbage has room to wilt evenly without steaming unevenly in a crowded pan.
  • Slice your cabbage as thin as you can manage, it cooks faster and absorbs flavor better than thick wedges ever will.
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