Easy Sausage Cabbage Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces of your favorite seasoned sausage
02 -
About 3½ cups of chopped green cabbage
03 -
1 to 2 tablespoons of cooking oil
04 -
1 teaspoon of salt (adjust based on your sausage)
05 -
¼ teaspoon of freshly ground black pepper
06 -
1 teaspoon of brown sugar
07 -
2 teaspoons of butter
08 -
A splash of water for deglazing
09 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Cut your cabbage in half and remove the tough core from the center. Slice it into chunks about an inch and a half thick. If some pieces seem too long or wide, just cut them in half again so everything cooks evenly.
02 -
Heat up a large skillet with a bit of oil over medium heat. Add your sausage slices and cook them until they're nicely browned and crispy around the edges. Transfer the cooked sausage to a plate and set it aside. If there are too many dark bits stuck to the pan, gently wipe them clean with a paper towel.
03 -
Pour a little water into the hot skillet to loosen up any flavorful browned bits from the bottom. Add your cabbage pieces along with another drizzle of oil if the pan looks dry. Sprinkle in the sugar, salt, and pepper. Cook everything over medium-low heat, stirring occasionally, until the cabbage becomes tender but still has a nice crunch. You can add a few splashes of warm water or broth to help speed things along if needed.
04 -
Once the cabbage is cooked to your liking, turn the heat down low and stir in the butter until it melts completely into the cabbage. Add the sausage back into the skillet, cover with a lid, and let everything simmer together for a couple more minutes so the flavors can blend. Sprinkle fresh parsley on top and serve it hot alongside rice, noodles, or roasted potatoes.
# Notes:
01 -
This recipe makes 2 generous main dish portions or 3 smaller side servings, perfect for meal prep.
02 -
Cut the cabbage into thicker pieces rather than thin shreds - this keeps it from getting too soft and helps maintain that satisfying crunch.
03 -
Feel free to use kielbasa, breakfast sausage, bratwurst, andouille, chorizo, or Italian sausage - they all work beautifully in this dish.
04 -
Since most sausages are already well-seasoned, you might not need the full teaspoon of salt. Start with less and taste as you go.
05 -
Store any leftovers in an airtight container in the fridge for up to 2-3 days. When reheating on the stove, add a splash of water or a little extra butter to refresh it.
06 -
Want more flavor? Try adding minced garlic when browning the sausage, or toss in some red pepper flakes with the seasonings for a spicy kick.
07 -
To make this in a slow cooker, simply add all ingredients except the parsley to your crock pot, give it a good stir, and cook on high for 3-4 hours or low for 6 hours.