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 such as 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

# Directions:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion and 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 the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine thoroughly.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning if needed. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your dinner.
  • The smoked sausage does the heavy lifting on flavor, so you can relax knowing it'll taste delicious without constant babysitting.
02 -
  • Don't skip browning the sausage first; those crispy, caramelized edges are where the flavor lives and they disappear into the cabbage if you cook it all at once.
  • The lid is essential for the first phase but removing it at the end is what creates those tender, golden-brown cabbage edges that make people ask for seconds.
03 -
  • Don't waste time trying to dice cabbage perfectly; thin slices and uneven pieces cook at slightly different rates, which creates texture variation that makes it taste less monotonous.
  • If you're cooking for someone with dietary restrictions, verify the sausage ingredients upfront; most brands are gluten-free but it's worth confirming to avoid last-minute surprises.
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