Get my Cookbooks! Cabbage and Sausage
This Cabbage and Sausage recipe is an easy 30-minute meal that you can make in a single skillet and serve with potatoes or rice! The ingredients are simple and the flavor is amazing!
Be sure to try my Cabbage Soup and Beef Ramen Noodles recipes next!
Cabbage and Sausage
Nothing beats the simplicity of this Cabbage and Sausage! This is one 30-minute meal that you’ll want to keep in your rotation. I love using Kielbasa for this recipe, (my Polish grandmother would be so proud 😊), but any variety of cased sausage will work beautifully here.
I love serving this with a side of mashed potatoes. When paired with the smoky meat, cabbage, and carrots, the flavors are similar to that of a boiled dinner. (A New England staple that I grew up with!)
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Sauté the Kielbasa to brown on each side. Remove and set aside. Add the onions and butter.
Add the garlic, then add the chicken broth, mustard, brown sugar, hot sauce, and parsley. Add the cabbage and carrots and season with salt/pepper.
Sauté for 10-15 minutes, or until desired consistency is obtained. Add the kielbasa back and toss to combine. Serve!
Pro Tips
- Hillshire Farm Polska Kielbasa is my favorite kind of sausage for this recipe, but any kind of cased sausage may be used.
- There is a hint of hot sauce in this recipe that doesn’t make it spicy. It serves as a flavor enhancer along with mustard and a little brown sugar for a well-rounded flavor profile. I use Frank’s Hot Sauce.
- Have leftover cabbage from this recipe? Try my Egg Roll in a Bowl, Thai Chicken Salad, and Ramen Noodle Salad recipes next!
- For Serving: I love serving this with mashed potatoes. Other options include roasted potatoes, smashed potatoes, potato salad, and steamed rice.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– I have this one, I love the high walls and the way that it conducts heat.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
- 8-inch Chef’s Knife– This is the one I have, I love it.
- Cutting Boards– I love having assorted sizes.
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Try These Next
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- Egg Roll in a Bowl
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- Chicken Taco Soup
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- Beef Lo Mein
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- Pasta Primavera
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- Chicken Fried Rice
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- Sun-Dried Tomato Pasta
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Cabbage and Sausage
Ingredients
- 14 oz. kielbasa, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- ½ teaspoon hot sauce
- ½ teaspoon dried parsley
- 5 cups green cabbage, roughly chopped
- 1 cup carrots, julienned
- Salt/pepper, to taste
Instructions
- Heat the olive oil over medium-high heat. Add the sliced sausage and sauté until the edges are golden brown, about 4 minutes. Remove and set aside.
- Melt the butter in the same skillet over medium heat. Add the onions and soften for 7 minutes, a little longer than usual to develop more flavor. Add the garlic and cook for 2 more minutes.
- Add the chicken broth, mustard, brown sugar, hot sauce, and parsley and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the dish.
- Increase heat to medium-high. Add the cabbage and carrots and season with salt and pepper. Sauté for 10 to 15 minutes, or until desired texture is obtained.
- Add the kielbasa back to the skillet and toss to combine and heat through.
- Serve with mashed potatoes! (Or your potato side dish of choice.) Steamed rice pair well too.
Notes
- Hillshire Farm Polska Kielbasa is my favorite kind of sausage for this recipe, but any kind of cased sausage may be used.
- There is a hint of hot sauce in this recipe that doesn't make it spicy. It serves as a flavor enhancer along with mustard and a little brown sugar for a well-rounded flavor profile. I use Frank's Hot Sauce.
- Have leftover cabbage from this recipe? Try my Egg Roll in a Bowl, Thai Chicken Salad, and Ramen Noodle Salad recipes next!
- For Serving: I love serving this with mashed potatoes. Other options include roasted potatoes, smashed potatoes, potato salad, and steamed rice.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Perfect! I love cabbage, and this recipe was so good especially with the mashed potatoes!
Wonderful! I’m so happy that you loved it LeAnne! Thank you so much for taking the time to leave a review, I really appreciate it! 🙂 -Stephanie
Made this tonight to use up a half of a head of cabbage that I had on hand. Made it with mashed potatoes! Hubby who normally wrinkles his nose at cooked cabbage is digging in for 2nds!
I’m sooo happy that your non-cabbage loving husband loved it and that you did too!! Thank you so much Tina, I really appreciate you taking the time to leave a review! -Stephanie
Gotta admit I had my doubts about this one. However, it turned out great! Whenever I need inspiration, I go to your website. I have not made one meal that I didn’t like. Keep it up!
I am so thrilled to hear that!! You made my day, I’m so glad that you loved this, thank you!! 🩷