Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage and tender cabbage come together in one skillet for an easy, flavorful weeknight dinner.

# What you'll need:

→ Meats

01 - 14 oz smoked sausage such as kielbasa or andouille, sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage about 1.75 lbs, cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# How to make it:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion and carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning if needed. Serve hot.

# Expert suggestions:

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking itself.
  • The cabbage soaks up all the smoky, savory flavors from the sausage and spices, turning humble ingredients into something crave-worthy.
  • It reheats beautifully, sometimes tasting even better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip browning the sausage first; those caramelized bits add serious depth and keep the sausage from getting rubbery.
  • If your cabbage starts to brown too fast, lower the heat and add a splash more broth to keep it from burning.
  • Taste before serving because every sausage has a different salt level, and you don't want to oversalt by accident.
03 -
  • Use a wide, heavy-bottomed skillet to give the cabbage room to caramelize instead of steam; crowding the pan makes it soggy.
  • If you like a little char, let the cabbage sit undisturbed for a minute or two near the end so it picks up those golden, crispy edges.
  • Always taste your sausage first; some brands are much saltier than others, and you can adjust your seasoning accordingly from the start.
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