The cabbage and sausage recipe is a comforting one-pot wonder that has stood the test of time across many cultures. Often associated with Eastern European and Southern U.S. cuisine, this dish combines the mild sweetness of cabbage with the savory richness of sausage, resulting in a flavorful, filling, and budget-friendly meal.
What makes it truly special is its versatility—it can be smoky, spicy, or sweet, depending on the sausage and seasonings you choose. Plus, it’s naturally low-carb and gluten-free, making it a favorite among those with dietary preferences.
Ingredients
Here’s what you’ll need:
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1 medium green cabbage, chopped (~6 cups)
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1 lb smoked sausage or kielbasa, sliced into rounds
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2 tbsp olive oil or butter
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1 medium onion, diced
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2 cloves garlic, minced
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1/2 tsp paprika (optional for smoky flavor)
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1/4 tsp red pepper flakes (optional for heat)
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Salt and pepper to taste
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1/4 cup chicken broth or water (for steaming)
Substitutions:
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Vegetarian: Use plant-based sausage.
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Low sodium: Opt for low-sodium broth and sausage.
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Butter-free: Use avocado oil or another heart-healthy fat.
Step-by-Step Cooking Instructions
1. Prep the ingredients
Slice sausage, chop cabbage, dice onion, and mince garlic before cooking for an easy flow.
2. Sauté the sausage
In a large skillet, heat 1 tbsp oil over medium heat. Add sausage slices and cook for 4–5 minutes until browned. Remove and set aside.
3. Cook onions and garlic
In the same skillet, add remaining oil. Sauté onion for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.
4. Add cabbage and steam
Toss in the chopped cabbage. Season with salt, pepper, paprika, and red pepper flakes. Stir well. Add 1/4 cup broth or water, cover, and let steam for 7–10 minutes, stirring occasionally, until cabbage is tender but not mushy.
5. Combine and finish
Return sausage to the pan. Stir and cook uncovered for another 5 minutes until everything is well combined and slightly caramelized.
Common Mistakes to Avoid:
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Overcrowding the pan: Use a large skillet or cook in batches.
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Overcooking cabbage: Stop when it’s tender but still has a slight bite.
Pro Tips and Cooking Techniques
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For extra flavor, brown the sausage well—it enhances the overall dish.
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Deglaze the pan with a splash of white wine or vinegar for added depth.
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Cast iron skillets work best for even browning.
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Want a smoky twist? Use smoked paprika or a splash of liquid smoke.
Variations and Customizations
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Vegetarian: Swap sausage for seared mushrooms or plant-based sausage.
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Low-carb: Skip the onion or reduce broth.
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Spicy version: Use hot Italian sausage or add more chili flakes.
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Asian twist: Add soy sauce, ginger, and sesame oil.
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German-style: Toss in caraway seeds and apple slices.
Serving Suggestions
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Garnish: Sprinkle with chopped parsley or green onions for color.
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Sides: Serve with crusty bread, mashed potatoes, or over rice.
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Beverages: Pair with cold beer, apple cider, or a dry white wine.
Nutritional Information (per serving, approx. 4 servings)
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Calories: 350
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Protein: 16g
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Carbs: 12g
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Fiber: 4g
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Fat: 28g
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Sugar: 4g
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Sodium: 850mg
Frequently Asked Questions (FAQs)
Can I make it ahead of time?
Yes! Store in an airtight container for up to 4 days. Reheat gently in a skillet or microwave.
Can I freeze this dish?
Absolutely. It freezes well for up to 2 months. Thaw in the fridge overnight before reheating.
What if my cabbage is too watery?
Cook uncovered for a few minutes at the end to evaporate excess moisture.
What kind of sausage works best?
Smoked kielbasa, andouille, bratwurst, or even spicy Italian sausage all work great.
Closing Thoughts
Cabbage and sausage might seem humble, but it’s one of those recipes that delivers big flavor with minimal effort. Whether you’re feeding a family, meal prepping, or just craving something warm and hearty, this dish has got you covered.
