Cabbage and Sausage Recipe - The Anthony Kitchen (2024)

Looking for a salty, sweet, and savory dish that hits all the marks without the difficulty? This Cabbage and Sausage Recipe will do it for you!

Perfect for ringing in the new year, celebrating St. Patrick's Day, or just your regular Tuesday family dinner, Cabbage and Sausage will warm hearts and bellies in under 20 minutes. Yes, please!

WHY YOU'LL LOVE THIS RECIPE

Of all the cabbage recipes out there, this one is by far my favorite. The humble ingredients work together in perfect harmony in under 30 minutes! It delivers a comfort food dish for the whole family. This is a one-skillet meal, meaning less dishes for you -- yay!

Cabbage and Sausage is delicious and completely satisfying, budget friendly, and a quick fix for busy weeknights.

FRIED CABBAGE AND SAUSAGE RECIPE

This is a quick cooking pan-fried cabbage-sausage skillet recipe you will want to add to the dinner rotation. The kielbasa sausage lends a smoky, garlicky element to the dish, while the cabbage becomes mildly sweet and tender when cooked. A splash of red wine vinegar adds a welcomed pop of acidity and before you know it, you've got a dinner that hits on all the flavor notes!

Oil | You will not cook at a super high temperature, so there's quite a bit of flexibility when it comes to the type of oil you choose for this recipe. You can use avocado oil, olive oil, or even canola oil.

Sausage | Just about any type of smoked sausage works for this recipe. My favorites are kielbasa or andouille sausage.

This particular recipe calls for 14 ounces of kielbasa sausage. Sometimes, you may find kielbasa sausage in one long link, other times, you might see it in a package of four shorter links. You can find it near the bacon and other smoked meat products at the grocery store. If you are looking for lower fat options, I recommend chicken or turkey sausage.

For another flavorful sausage dish, try Breakfast Sausage with Homemade Sausage Gravy!

Cabbage | You will need a small head of green cabbage for this Cabbage and Sausage recipe. For optimal freshness, look for cabbage heads that are firm and feel heavy for their size.

Onion | You can use just about any type of onion you like. I opted for red onion to add a bit more sweetness and color to the dish, but yellow is most common.

Garlic | Many recipes call for garlic salt, but when it comes to a recipe consisting of so few ingredients, every little bit counts. Fresh garlic goes a long, long way when it comes to flavor.

Vinegar | Red wine vinegar is a great candidate for adding acidity to this humble dish, but white, apple cider, or even tarragon vinegar could be subbed in if needed.

Seasoning | I kept it simple with salt and pepper, but if you'd like to add a little kick, feel free to add a bit of Cajun seasoning or cayenne for heat.

HOW TO MAKE CABBAGE AND SAUSAGE

Kick off your Cabbage and Sausage Recipe by adding oil to a large skillet. It is best to use a pan equipped with a lid or a Dutch oven; however, if you do not have a pan with a fitted lid, you can still make this recipe with no problem!

Place the skillet over medium heat and add the oil. While your oil is heating, cut the kielbasa into quarter-inch-thick slices. Cook the sausage for about three minutes on each side, just until the edges begin to brown. Browning the sausage adds great depth of flavor to this dish -- don't be afraid of a little color and caramelization!

Remove the sausage from the pan using either a set of tongs or a slotted spoon. Make sure to leave the meat drippings behind; you will need it to sear your veggies!

At this point, add in the chopped onions and cook, stirring occasionally for about 3-to-4 minutes, just until the onion has slightly softened. Then, add in the garlic, chopped cabbage, red wine vinegar, kosher salt, and pepper. Stir all of these ingredients and place the lid on the pan.

Reduce the heat to medium-low and every few minutes come in with a spoon and give the cabbage a stir. After about 10 minutes, the cabbage should be softened. Using a lid helps to create steam, which helps the cabbage to cook evenly and soften quickly. The lid also keeps from having to buy extra ingredients, like chicken stock, for the cabbage to soften in. Bonus!

If you do not have a lid, you'll need to cook the cabbage for a few minutes more.

Add the kielbasa sausage back to the pan and garnish with parsley if you'd like. The parsley is optional, although we love it for this recipe for adding great color to an otherwise bland-looking dish.

Serve your Cabbage and Sausage along with mashed potatoes, cornbread, or roasted potatoes, and enjoy!

HOW TO STORE CABBAGE AND SAUSAGE

Store Cabbage and Sausage in airtight container for three days in fridge. Reheat in the microwave for 1-2 minutes, depending on the serving size.

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