Cabbage And Sausage

Ingredients & Substitutions

Here I explain the best ingredients for cooking sausage and cabbage, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Sausage – Andouille sausage is the star protein in this dish, but feel free to mix it up with kielbasa, chorizo, smoked sausage, or Italian sausage. Slice the sausage thinly. You can also make this cabbage and sausage skillet using ground sausage instead, if that’s what you’ve got.
• Cabbage – Shredded cabbage, the other star of the dish, brings crunch and freshness. You can slice it using a knife, or shred it in a food processor. When I really need a shortcut, I use bagged coleslaw mix!
• Onion – For texture and flavor. Feel free to throw in some minced garlic at the same time, too. I cook the onions until they are starting to brown, but you could caramelize onions for this dish if you have the time and like the flavor.
• Diced Tomatoes – Adds a juicy pop of color and a sweet, tangy flavor. I used canned diced tomatoes, but feel free to dice up some fresh ones.
• Olive Oil – For sauteing. You can also use avocado oil, or any neutral heat-safe oil you like.
• Butter – Adds flavor when cooking the onions. I prefer unsalted butter here, but you could use salted and just reduce the amount of added salt a little bit. You can also just use more oil instead.
• Cajun Seasoning – A blend you can easily whip up at home with cayenne pepper, red pepper flakes, and a few other herbs and spices.
• Sea Salt

VARIATION: Make cabbage, potatoes, and sausage for a heartier dish.

Throw in 2-3 sliced, medium-sized potatoes at the beginning with the sausage, so they have enough time to cook and soak up all the flavors.

How To Make Cabbage And Sausage

This section shows how to make fried cabbage and sausage, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Brown the sausage. Heat the oil in a large skillet with tall sides (I love this braiser pan because it can fit all the cabbage before it wilts down). Add the sausage, and brown on each side. Transfer to a plate and cover to keep warm.
2. Sauté the onions. Wipe down the pan, and add the butter and onions. Reduce to medium-low heat. Sauté the onions, until they are soft and starting to brown.

3. Cook the cabbage. Add the shredded cabbage to the pan, cover, and cook until cabbage is starting to wilt, but still crisp-tender.
4. Season and stir fry. Add the diced tomatoes, Cajun seasoning, salt, and cooked sausage to the pan. Stir fry cabbage and sausage together, until the cabbage has wilted and extra liquid has evaporated. I like to garnish with green onions, but fresh parsley is great, too.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can reheat them to enjoy again, or toss them into cabbage soup, which uses many of the same ingredients (minus the sausage).
• Meal prep: Since cabbage and sausage recipes store and reheat well, you can make this dish ahead for quick weekday lunches.
• Reheat: I recommend warming leftovers on the stovetop over medium heat, but you can reheat them in the microwave as well.
• Freeze: Store in a freezer-safe container for 2-3 months. Let thaw in the refrigerator overnight before reheating.

More Easy Cabbage Recipes

Looking for more easy meals using cabbage? Get protein and veggies all in one dish with these recipes:

Beef Cabbage Soup

Egg Roll In A Bowl

Chicken Cabbage Stir Fry

Cabbage Roll Casserole