Smothered Cabbage With Sausage Skillet (Printer-Friendly)

Smoky sausage and tender cabbage combine in this easy, flavorful one-pan meal ready in under an hour.

# What You Need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (approximately 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 Cook:

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 to 5 minutes. Transfer sausage to a plate and set aside.
02 - In the same skillet, add sliced onion and optional carrot and bell pepper. Cook for 3 to 4 minutes until softened, stirring occasionally.
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 using. Toss thoroughly to combine ingredients and coat evenly with seasonings.
05 - Pour chicken broth into the skillet. Cover with lid and cook over medium heat for 10 minutes, stirring occasionally to ensure even cooking.
06 - Uncover skillet and return browned sausage. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Transfer to serving dishes and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can sit down sooner.
  • The cabbage turns silky and sweet as it soaks up all that smoky sausage flavor.
  • It tastes like you spent hours on it, but the whole thing is done in under an hour.
  • You probably have most of these ingredients already, making it perfect for those nights when the fridge looks bare.
02 -
  • Don't skip browning the sausage first, that caramelization adds so much depth and the rendered fat becomes the base for everything else.
  • If your cabbage is browning too fast, lower the heat and add a splash more broth, you want it tender and sweet, not burnt.
  • Taste the sausage before you season the cabbage, some brands are much saltier than others and you can easily overdo it.
03 -
  • Use a wide skillet so the cabbage has room to cook evenly and caramelize instead of steaming in a pile.
  • If you want deeper color and flavor, let the cabbage sit undisturbed for a minute or two during the uncovered stage so it gets those golden-brown bits on the bottom.
  • A splash of apple cider vinegar or a squeeze of lemon at the very end brightens everything up and cuts through the richness.
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