Cabbage and Sausage Skillet Recipe
This delicious Cabbage and Sausage Skillet recipe is low-carb deliciousness in a skillet. Each serving has less than 450 calories and less than 25 grams of carbohydrates (net). It’s easy to get excited about its nutritional value, but the taste is what will win you over.
Who doesn’t love Southern fried cabbage with sausage? Only those who have not had it – that’s who. When cabbage is cooked, it transforms into this lovely creation that tastes good and is actually healthy. Tender cabbage, savory onions, sausage, and bell peppers – yum!
It’s an easy meal to make for a busy weeknight dinner and a great way to eat green vegetables!
Ingredients
For this easy skillet dinner, you need a few simple ingredients that you should be able to find at most grocery stores.
- 1 head green cabbage
- 2 tablespoons butter
- ¼ cup olive oil divided
- 1 smoked sausage link, cut into ½ inch rounds
- ½ cup red bell pepper, sliced
- ½ cup yellow onion, sliced
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 ½ cups chicken stock or chicken broth
How To Make Sausage and Cabbage Skillet
For the sausage, you don’t want one of those little breakfast sausages or sausage links. You want something more along the lines of a “rope.” You get bonus points if you use smoked turkey sausage. And if it’s organic and raised free-range – even better.
- To make this cabbage-and-sausage recipe, start by prepping your veggies. Go ahead and slice the bell peppers and onions and set them aside. Feel free to use any color of bell pepper that you like. It’s said you should “eat a rainbow,” so feel free to go for red, yellow, and green bell peppers.
For the head of cabbage, you need to core it first. Unlike lettuce, which you can “womp” on a counter and pull out the core, cabbage is thick, and it’s best to cut it in half and remove the core by cutting it out. Once the core has been removed, cut the cabbage in half again (now you have quarters) and cut it into thick slices.
- Place a skillet over medium heat and melt the butter, and add olive oil.
- Sauté the peppers, onions, and sausage for 4-6 minutes. You want the veggies to soften a little.
- Next, add the cabbage to the skillet along with the seasonings (pepper, seasoned salt, and garlic powder). Toss the cabbage, veggies, and seasonings for 3-4 minutes, making sure the cabbage is well coated.
- Add 1 cup of chicken broth to the cabbage mixture and bring it to a boil over medium-high heat. Cover the skillet, reduce the heat to low, and cook for 10 – 12 minutes. Be sure to stir the cabbage every 4-5 minutes. Add additional chicken broth or chicken stock if needed.
Season with salt, if desired; however, additional salt will probably not be needed.
If you’re a fan of hearty, flavor-packed meals, you’ll love my Shrimp and Sausage Jambalaya for a taste of Louisiana comfort, Sausage Balls for the perfect party bite, and Pork Egg Roll in a Bowl for an easy, low-carb dinner. For another quick favorite, try Shrimp, Sausage, and Bell Peppers in the Instant Pot — it’s loaded with flavor and ready in minutes!
Sausage and Cabbage Skillet
Equipment
- Large Skillet
Ingredients
- 1 cabbage
- 2 tablespoons butter
- ¼ cup olive oil divided
- 1 smoked sausage cut into ½ inch rounds
- 1 cup bell pepper sliced
- 1 cup onion sliced
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 teaspoons seasoned salt
- 1 ½ cups chicken stock or chicken broth
- salt if desired, to season
Instructions
- Cut the cabbage in half and cut out and remove the root. Cut the halves in half and then slice the cabbage. Rinse well, drain, and set aside.
- In a large skillet over medium heat, melt butter and add 2 tablespoons of olive oil.
- Sauté sliced peppers, onions, and sliced sausage until the peppers and onions have softened, about 4-6 minutes.
- Add the cabbage and seasoning to the skillet and toss for 3-4 minutes.
- Add 1 cup of chicken broth or stock and bring to boil over high heat. Cover, reduce the heat to low, and cook for 10 – 12 minutes, stirring every 4-5 minutes, adding more stock/broth if needed.
- Remove from the heat and serve hot. Season with salt, if desired.
Notes
- The cabbage should not be soggy – unless you really like it soggy. It should have a little bit of “bite” to it when you test it. Kind of like al dente pasta.
- The size of the cabbage you use will determine the amount of chicken broth or chicken stock that you will need. If you use a small cabbage, you might only need ¾ cup of stock. If you use a large cabbage, you might need 1 ½ cups of chicken broth.
- Like fresh garlic? You can substitute a couple of cloves garlic in place of the garlic powder.
- Want to add a bit of heat? You can add a pinch of red pepper flakes to the skillet when you add the cabbage.
Nutrition
FAQ
You can store leftover fried cabbage in an airtight container for 3-4 days in the refrigerator. Do not freeze leftovers.
Cooking Tips and Notes
- The cabbage should not be soggy – unless you really like it soggy. It should have a bit of “bite” when you test it. Kind of like al dente pasta.
- The size of the cabbage you use will determine how much chicken broth or chicken stock you need. If you use a small cabbage, you might only need 3/4 cup of stock. If you use a large cabbage, you might need 1 ½ cups of chicken broth.
- Like fresh garlic? You can substitute a couple of cloves of garlic for the garlic powder.
- Want to add a bit of heat? You can add a pinch of red pepper flakes to the skillet when you add the cabbage.
Substitutions and Variations
- Sausage Variety: Feel free to experiment with different sausage types to suit your taste preferences. Try spicy Italian sausage for a kick of heat, or opt for turkey sausage for a healthier twist. You can even use kielbasa sausage and chicken sausage.
- Veggies Galore: While cabbage is the star, don’t hesitate to add extra vegetables for added nutrition and flavor. Carrots and sliced zucchini are great choices to incorporate some color and crunch.
- Vegetarian Twist: To make it vegetarian, swap the sausage for plant-based alternatives like veggie sausages or tempeh. You can also add extra beans or chickpeas for a protein boost.
- Seasoning Spectrum: Play with different herbs and spices to customize the dish further. Adding a pinch of smoked paprika or dried thyme can elevate the flavor profile. If you use andouille sausage, consider adding a pinch of Cajun seasoning.
Remember, this recipe is versatile – don’t be afraid to get creative and make it your own! Enjoy the comforting flavors of this Cabbage and Sausage Skillet while embracing your favorite ingredients and personal tastes.
The nutritional values in this dish will vary depending on the brands that you use. The values here were estimated from Butterball’s Natural Hardwood Smoked Turkey Sausage and are approximate.
Last Bite
Tried this Sausage and Cabbage Skillet? Let me know what kind of sausage you used in the comments below! Don’t forget to share or pin this recipe – it’s one you’ll want to make again and again for quick, satisfying dinners.
I just made this recipe. Oh my, SO delicious!!!!! I made a pone of cornbread to go with it!!! I will be making this again!!!!!!!
We’re so glad you enjoyed it!
Husband couldn’t get enough of this amazing dish!
So glad it is husband-approved!