Sausage and Cabbage Skillet Recipe is the kind of easy weeknight dinner that is on the table fast and fills the kitchen with cozy, comforting aromas. It’s hearty, simple, and deeply satisfying.
Looking for a simple and easy weeknight dinner?
This Sausage and Cabbage recipe is a great dinner to make on busy nights when you need something warm and grounding that doesn’t involve a sink full of dishes or a ton of prep work.
I’ve tweaked this recipe over time with different sausages and whatever cabbage I had on hand. It always delivers, no matter what I use. So it’s fast, easy, and flexible — everything we all want in those busy weeknight dinners.
We also love this dish because it’s comforting and cozy, but not heavy. It’s the kind of meal we can eat all on its own or with some sides, with leftovers that are just as delicious the next day.
Table of Contents
A little history behind sausage and cabbage
Sausage and cabbage dishes have a long history of being beloved across Europe, especially in Germany, Ireland, and Eastern Europe. They became popular because they were affordable, filling, and relied on ingredients that stored well through colder months.
❤️ Why you’ll love this cozy recipe
- Speed – Dinner comes together in about 30 minutes or less.
- Comfort – It’s warm, savory, and deeply satisfying.
- Simplicity – One pan means easy cooking and easy cleanup!
- Flexibility – You can swap different kinds of sausages or vegetables.
- Leftovers – It reheats beautifully for lunches or busy nights.
- Balance – Hearty enough to satisfy but it’s still veggie-forward.
Ingredient note
A few notes about the ingredients you need to make this recipe:
- Butter – Helps brown the sausage and vegetables, and also adds subtle richness to the dish. You can use avocado oil or olive oil instead.
- Sausage – I usually use Kielbasa sausage, which brings savory richness and seasoning to the entire dish. You can also use smoked sausage or chicken sausage. Really, almost any kind of sausage that you can slice will work!
- Green cabbage – The cabbage softens as it cooks and turns slightly sweet. You can substitute Napa cabbage.
- Garlic – This classic aromatic adds sweetness and depth, and sharp flavors.
- Mustard – Use stone ground mustard to add a yummy tanginess and texture to the dish. You can also use regular Dijon mustard instead.
- Apple cider vinegar – A little bit of apple cider vinegar goes a long way to add tanginess and acidity.
- Salt and black pepper – enhance and focus the flavors without overpowering the dish.
- Optional – garnish with chopped parsley. You can also add red pepper flakes or paprika add gentle heat and warmth.
Step-by-step instructions
Check out these step-by-step photos to help you as you make this easy recipe. You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- Heat oil in a large skillet over medium heat.
- Brown the sausage until golden and slightly crisp.
- Add onion and garlic, then cook until fragrant.
- Stir in cabbage, mustard, apple cider vinegar, and seasonings.
- Cook until cabbage is tender with lightly caramelized edges.
- Taste, adjust seasoning, and serve hot.
Recipe FAQs
Yes. It stores well and reheats beautifully for up to three days.
Yes. It’s naturally low carb and very filling.
Kielbasa or smoked sausage are the classic types to use in this recipe, but chicken, turkey, or even plant-based sausage work well.
Absolutely. Thinly sliced or parboiled potatoes make it even heartier.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. After that, the cabbage may start to soften too much.
Serving suggestions
Serve this sausage and cabbage recipe as is in a bowl for a simple dinner.
Spoon it over mashed potatoes, buttered egg noodles, or creamy polenta for extra comfort.
Pair it with a charred corn salad, roasted carrots, or honey butter dinner rolls to round out the meal.
🍷 🥂 Wine pairings
You can pair this sausage and cabbage recipe with either a white wine or a red wine.
White wine: Pair with a Pinot Grigio for a fresh, clean contrast to the savory sausage.
Red wine: serve with a Beaujolais for bright fruit and gentle acidity that plays nicely with cabbage.
More cabbage recipes
Side Dishes
Air Fryer Cabbage
Soup Recipes
Chicken Cabbage Soup
All Recipes
Cabbage and Shrimp Stir Fry
Side Dishes
Asian Cabbage Coleslaw
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Sausage and Cabbage Recipe
Equipment
Ingredients
- 2 Tablespoons unsalted butter
- 1 pound kielbasa sausage, sliced
- 1 Tablespoon garlic, minced or pressed
- 1 pound green cabbage, cored and sliced thinly
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- optional: chopped parsley for garnish
Instructions
- Add the butter to a large skillet over medium-high heat.
- Once butter has just melted, add the sausage and cook until it slightly browns, around 5-7 minutes.
- Add garlic, stir, and sauté for 1 minute.
- Add the cabbage, apple cider vinegar, mustard, salt, and pepper. Stir all together to combine the ingredients.
- Cook for another 2-3 minutes, until the cabbage is tender but not wilted and the sausage is cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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