Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage meets sweet, tender cabbage in this hearty, one-pan wonder perfect for busy weeknights.

# What You Need:

→ Meats

01 - 14 oz smoked sausage (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

# How To Make It:

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 reserve.
02 - In the same skillet, add sliced onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
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. Toss ingredients to combine evenly.
05 - Pour chicken broth into the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover the skillet and return browned sausage to the pan. Stir thoroughly and continue cooking uncovered for 10 to 15 minutes, until cabbage is tender and lightly caramelized.
07 - Taste and adjust seasonings as needed. Transfer to serving dishes and serve while hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent.
  • The cabbage gets so tender and sweet it tastes like it simmered for hours.
  • Its hearty enough to feel like comfort food but light enough not to weigh you down.
  • You can throw in whatever vegetables are hanging out in your crisper drawer.
02 -
  • Dont skip browning the sausage first, that step builds flavor and keeps the texture from going rubbery.
  • If your cabbage isnt caramelizing at the end, crank the heat up a bit and let it sit undisturbed for a minute or two.
  • A splash of apple cider vinegar at the very end brightens everything up and cuts through the richness.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and helps the cabbage caramelize evenly.
  • If you like a little tang, stir in a teaspoon of Dijon mustard along with the broth.
  • Dont crowd the pan, if your skillet is too small, cook the cabbage in two batches so it browns instead of steaming.
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