This quick and easy Cabbage and Sausage recipe is made in less than twenty minutes in one skillet. It combines tender cabbage, onions, and browned Kielbasa sausage.
This tasty meal is loved by the whole family and has been enjoyed more times than I can count over the years. I love to serve this dish with chunks of crusty rye bread, roasted potatoes, or corn muffins. If you like this recipe, try kielbasa and sauerkraut or haluski.
How to make Cabbage and Sausage
It doesn’t get much easier than this. First, heat a little bit of olive oil and melt a little bit of butter in a large skillet over medium-high heat. Brown the sausage on both sides and remove it to a plate. Cover it with aluminum foil to keep it warm.
Melt 2 tablespoons butter in the same pan over medium heat. Add the onion, stir and cook until soft. Reduce the heat to medium-low and add the garlic, followed by the cabbage on top. Cook for 2 minutes, then toss to combine.
Cover and cook until the cabbage wilts, tossing about every 3-4 minutes. Remove the lid and season the vegetables with salt and pepper to taste. Add the cooked sausage back to the skillet. Drizzle with the vinegar, stirring to coat. If desired, garnish with chopped fresh thyme or parsley. For best results, serve promptly.
Recipe tips
- Although Polska Kielbasa is divine in this recipe, any cased sausage will work. For a change of taste, try andouille sausage or Italian sausage. There are lower-fat, healthier choices like chicken and beef available.
- Season with plenty of kosher salt and fresh ground black pepper.
- Red wine vinegar, champagne vinegar, or even rice vinegar can be substituted for apple cider vinegar.
- It does not take long to brown the sausage. Keep a close eye on it as it browns fairly quickly.
- Other seasonings to experiment with are seasoned salt, ground cayenne pepper, onion powder, garlic powder, Cajun seasoning, caraway seeds, or celery seeds.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Flavor Variations
- To reduce saturated fat, use chicken sausage. Omit the butter and cook the sausage, onion, and cabbage in 2 tablespoons of olive oil.
- For more color and nutrition, chop some red, orange, or yellow bell pepper and add them at the same time as the chopped onion.
- Substitute diced chicken, diced turkey, ground beef, or ground turkey for the Polska Kielbasa.
- For a bit of kick, add 1/4 – 1/2 teaspoon Cajun Seasoning and a pinch of cayenne.
More cabbage recipes
Cabbage and Sausage
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 lb Polska Kielbasa smoked sausage slice into ½ inch rounds
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 medium head cabbage cored and coarsely chopped
- ½ teaspoon sea salt or more to taste
- ½ teaspoon fresh ground black pepper or more to taste
- ½ tablespoon apple cider vinegar
- Chopped fresh parsley or thyme optional
Instructions
- Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the sausage on both sides and remove it to a plate. Cover it with aluminum foil to keep it warm.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add the onion and cook until soft.
- Reduce the heat to medium-low and add the garlic, followed by the cabbage on top. Cook for 2 minutes, then toss to combine. Cover and cook until the cabbage wilts, tossing about every 3-4 minutes.
- Remove the lid and season with salt and pepper to taste. Add the cooked sausage back to the skillet. Drizzle with the vinegar stirring to coat. If desired, garnish with chopped fresh thyme or parsley. For best results, serve promptly.
Notes
- Although Polska Kielbasa is absolutely divine in this recipe, any cased sausage will work. For a change of taste, try andouille sausage or Italian sausage. There are lower-fat, healthier choices like chicken and beef available.
- Season with plenty of kosher salt and fresh ground black pepper.
- Red wine vinegar, champagne vinegar, or even rice vinegar can be substituted for apple cider vinegar.
- It does not take long to brown the sausage. Keep a close eye on it as it browns fairly quickly.
- Other seasonings to experiment with are seasoned salt, ground cayenne pepper, onion powder, garlic powder, Cajun seasoning, caraway seeds, or celery seeds.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Roxanne
My go-to seasoning for anything with cabbage is mustard seed. With just oil in the pan, drop in a tsp for small cabbage/tblsp for large cabbage and cover the pan. The seeds will pop like popcorn when they get hot enough. When they’re done popping (don’t let them burn; you can turn down heat), put in the onions and cook until soft, then cabbage.
Beth Pierce
Thanks for the tip, Roxanne!
CHris
Skip the butter. Add carrots and broccoli. (Need to precook the carrots a bit) Makes a full meal.
Beth Pierce
Thanks for the tip, Chris!
Stephanie Delk
Looks delicious. Do you pair it with a side?
Beth Pierce
You could serve it by itself or with buttered noodles, rice, roasted carrots, zucchini noodles (for low carb), mac n cheese, or a bowl of homemade applesace.
Tom
I made it as per your recipe. I have done this dish many different ways.
Your recipe rocks! Thanks!
Beth Pierce
Thanks, Tom! I am so glad that you like the cabbage and sausage. We love it too.
Tom
I will tell you that 20 minutes isn’t enough time to soften the cabbage.
It was excellent though!
Beth Pierce
Thanks for the tip, Tom!
Dana Sandonato
So cozy and tasty! I love cabbage and don’t cook with it nearly enough. This is such a great way to enjoy it.
Kushigalu
SImple and delicious. Love the combo here. THanks for the recipe.
TAYLER ROSS
I made this cabbage last night (in prep for today) and it was incredible! I will be making every year!
Ned
Gosh, I love this recipe! Super easy to make and really delicious. Thank you!
Beth Pierce
The pleasure is all mine, Ned!