This Cabbage and Sausage cooks together in one pot on the stove in about 30 minutes for a quick weeknight dinner. A rustic, comforting meal that’s so easy to make!
If you love this recipe, you’ll also love our Cabbage Roll Casserole.
Add this Cabbage and Sausage to your list of no-sweat recipes for busy days. It will not disappoint.
A short list of low cost ingredients all cook together in one pot on the stove to create this easy meal. It’s flavorful and filling with a great boost of fiber from the green cabbage. Perfect for a busy weeknight or anytime you’re craving a little comfort.
Table of contents
Ingredients and Substitutions
- Cabbage: You’ll need a small head of green cabbage.
- Sausage: Look for fully-cooked smoked sausage. You can use pork, beef, turkey, or chicken sausage.
- Oil: Extra virgin olive oil
- Onion and garlic: Chopped red onion and minced garlic cloves.
- Seasoning: Use your favorite all-purpose seasoning. I recommend looking for a low-sodium alternative like Less-sodium Lawry’s Seasoned Salt. I’ve also made this with my Kickin’ Cajun Seasoning Mix and it was perfect. The added bonus of making your own seasoning mix at home is that you can control the amount of salt added. You’ll also need a little freshly ground black pepper, and a pinch of red pepper flakes if you want a little kick.
- Vinegar: A little balsamic vinegar adds a touch of its signature sweet and tangy flavor. You can substitute apple cider vinegar, if you’d like but we really love the flavor balsamic brings to this recipe.
- Optional garnish: A little fresh Italian parsley adds a nice boost of color and bright flavor.
Tips for Chopping Cabbage
- With a sharp knife, cut the head of cabbage down the middle, splitting it into two equal halves through the core.
- Place each half flat side down and slice in half again to create 4 quarters. Trim out the stem and tough core from each piece.
- Then, place each piece flat side down and thickly slice and then coarsely chop.
How to Make Cabbage and Sausage
- Heat the oil in a Dutch oven cook the sausage, stirring frequently, until browned, Transfer the browned sausage to a plate and set it aside.
- Add a little additional oil to the pot and sauté the onion until tender.
- Add the garlic, cabbage, and seasoning and toss to combine. Cover and cook, stirring part way though, then add the vinegar.
- Return the browned sausage to the pot. Stir and continue cooking until the sausage is heated through and the cabbage is tender. Season to taste and garnish with parsley, if desired.
Cooking Tip
I recommend using a Dutch oven with a lid for this recipe. When you add the cabbage the pot will be very full, but the cabbage will cook down pretty substantially.
Storage and Reheating Tips
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Reheat in the microwave or in a pot on the stove over low heat, adding a splash of water or broth, if needed to loosen it up.
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Cabbage and Sausage
Ingredients
- 1 small head green cabbage, (about 2 pounds or less)
- 14 ounces fully-cooked smoked sausage, pork, beef, turkey, or chicken
- 2 tablespoons extra virgin olive oil, divided
- 1 medium red onion, chopped (about 1 heaping cup)
- 1 to 2 cloves garlic, minced
- ¾ teaspoon all purpose seasoning (like less-sodium Lawry’s Seasoned Salt or Cajun seasoning), or to taste
- ½ teaspoon freshly ground black pepper
- pinch red pepper flakes, or to taste, optional
- 1 tablespoon balsamic vinegar
- fresh Italian parsley, chopped, as needed for garnish
Instructions
- With a sharp knife, cut the head of cabbage down the middle, splitting it into two equal halves through the core. Place each half flat side down and slice in half again to create 4 quarters. Trim out the stem and tough core from each piece. Then, place each piece flat side down and thickly slice and then coarsely chop.
- Slice the sausage into ½-inch pieces.
- Heat 1 tablespoon oil in a Dutch oven over MEDIUM heat. Add the sausage and cook, stirring frequently, until browned, about 3 to 4 minutes. Transfer the browned sausage to a plate and set it aside.
- Add the remaining 1 tablespoon oil to the pot and return it to MEDIUM-LOW heat. Add the onion and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the garlic and cabbage and season with the seasoned salt and pepper – the pot will be very full but the cabbage will cook down. Toss to combine. Reduce the heat to LOW, cover, and cook, for 5 minutes. Remove the cover and stir well to combine the cabbage with the onion. Cover and continue to cook for an additional 5 to 6 minutes or until the cabbage is wilted and fork tender.
- Stir the vinegar into the cabbage then return the browned sausage to the pot. Stir and cook for an additional 2 to 3 minutes, uncovered until the sausage is heated through and the cabbage is tender. Taste and season with additional seasoned salt, only if needed. Garnish with parsley and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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