You are going to love just how easy this wonderfully satisfying meal is to put together and all the incredible flavors it offers in every mouthful. Whether you pair it with roasted or mashed potatoes, some crusty bread, or anything else you want, you’re sure to want to make it again and again.
It’s good with Polish sausage or Kielbasa, but you can use pretty much and link sausage you want, even beef or Italian sausage or Andouille sausage. Looking for something lighter? Turkey or chicken sausage work well too.
You’ll find the sausage browns quite quickly regardless of which kind you’re using so don’t take your eye off it. You can also play with different seasonings like seasoned salt, onion or garlic powder, caraway seeds, or Cajun seasoning. Make plenty because this reheats well and you’ll definitely want a bowl for lunch the next day!
Why You’ll Love the Recipe:
This super-easy recipe yields a fantastic meal which is full of bold, vibrant flavors. It’s super-low in carbs, although if you aren’t watching your carbs it does pair well with buttered egg noodles, roasted or mashed potatoes or crusty bread.
How to Serve It
Serve this hot, as soon as it’s ready, with potatoes or bread if liked.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later.
Variations and Substitutions
You can add chopped bell peppers or mushrooms along with the onion if you want. Don’t want to use sausage? Then try diced turkey, chicken, ground turkey, or ground beef instead
Ingredients needed:
- Kielbasa sausage
- Butter
- Olive oil
- Whole cabbage
- Yellow onion
- Minced garlic cloves
- Salt
- Black pepper
- Apple cider vinegar or red wine vinegar
- Chopped thyme or parsley, to serve (optional)
How to make Cabbage and Sausage Skillet:
Melt 1 tablespoon of the butter with the olive oil in a large skillet.
Add the sausage and brown all over, then remove to a plate and cover it with foil.
Melt the rest of the butter in the same pan and cook the onions in there until tender.
Turn the heat right down and add the garlic and cabbage.
Cook for 2 minutes then stir well.
Cover and cook until the cabbage has wilted, stirring occasionally.
Uncover the pan and season with salt and pepper.
Put the cooked sausage back in there and stir in the vinegar.
Serve immediately, garnished with fresh thyme or parsley if liked.
This delicious dish with smoked sausage and cabbage is delicious as well as nutritious. The flavors just work together so well and you can have this ready and on the table in just half an hour.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze them for up to 3 months.
Cabbage and Sausage Skillet
This super-easy recipe yields a fantastic meal which is full of bold, vibrant flavors. It’s super-low in carbs, although if you aren’t watching your carbs it does pair well with buttered egg noodles, roasted or mashed potatoes or crusty bread.
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
- 1 pound kielbasa sausage, cut into ½-inch slices
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 whole cabbage, cored and chopped roughly
- 1 chopped yellow onion
- 2 minced garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon apple cider vinegar or red wine vinegar
- Chopped thyme or parsley, to serve (optional)
Instructions
- Melt 1 tablespoon of the butter with the olive oil in a large skillet.
- Add the sausage and brown all over, then remove to a plate and cover it with foil.
- Melt the rest of the butter in the same pan and cook the onions in there until tender.
- Turn the heat right down and add the garlic and cabbage.
- Cook for 2 minutes then stir well.
- Cover and cook until the cabbage has wilted, stirring occasionally.
- Uncover the pan and season with salt and pepper.
- Put the cooked sausage back in there and stir in the vinegar.
- Serve immediately, garnished with fresh thyme or parsley if liked.
- Cook Time: 25 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Italian Sausage Pasta