The Skillet Smoked Sausage And Cabbage Recipe (With Detailed Instructions)
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This one pot wonder consists of a buttery blend of fried cabbage, smoked sausage, carrots, potatoes and onions. Skillet Smoked Sausage and Cabbage is a quick meal that your entire family will enjoy.
I love one pot skillet meals. That’s because everything is done in one pot meaning there’s less dishes to be washed afterwards. My large skillet is the perfect vessel for these one pot meals such as Low-Carb Beef Fried Cauliflower Rice and Easy Chipped Beef Gravy.
Smoked Sausage and Cabbage
Let’s be real. It can be a challenge to get my kiddos to eat their veggies. When one kids likes a dish, the other two don’t. This recipe was a home-run for all three! My eight year old said, and I quote “Mommy, I could eat this all day long.”
I chalk it up to the delicious sauce that forms with the combination of butter, the natural juices of the vegetables, chicken broth and seasoned salt. This pan-fried cabbage meal is going into my regular menu rotation.
Recipe FAQs
- You can dice the vegetables and smoked sausage as big or little as you like. I chose to cut mine on the smaller side to speed up the cooking times.
- The amounts of vegetables are fairly flexible. For example, if you have more cabbage and less carrots, it’s not a big deal. Don’t like potatoes? Add extra cabbage instead. You get the picture.
- I actually made this before church on Saturday afternoon. Then I turned off the burner and covered with a lid. When I got home about an hour later, I heated it back up. It was perfect!
- We love cabbage recipes at These Old CookBooks. Try Cheesy Cabbage Casserole, Sweet and Sour Coleslaw, Low Calorie Cabbage Soup, and Instant Pot Boiled Kielbasa Dinner.
- Be sure to watch your butter in the first step. If you have the burner turned up too high, your butter could burn and start to form brown chunks. Yuck!
- This recipe is easy to customize. For one, you could swap out chunks of leftover ham for the smoked sausage. Or, you could also swap out the chicken broth for vegetable broth or even water.
- If you do use some type of broth; be sure to use low sodium. This allows you to control the salt content. Vegetables require quite a bit of salt. Taste at the end and season appropriately.
- Check out our Amazon Store for our favorite pantry essentials and kitchen gadgets.
What ingredients are needed for sausage cabbage supper?
Cabbage Sausage Supper consists of the most humble ingredients that come together for the most delicious dinner.
Butter
Potatoes
Carrots
Smoked Sausage
Cabbage
Onion
Salt and Black Pepper
Seasoned Salt
Chicken Broth
How to cook cabbage and sausage on the stove
Step by Step Instructions
- Dice up onions, carrots, potatoes, onions and smoked sausage.
- In a large skillet, melt butter over medium heat. Add all the vegetables and smoked sausage; stir.
- Cook the vegetables over medium high heat, stirring occasionally until the are partially cooked and begin to brown lightly.
- Add salt, pepper, seasoned salt and chicken broth.
- Cover with a lid and simmer until the vegetables are fork tender.
For the full recipe and ingredient amounts for smoked sausage and cabbage skillet, scroll down to the recipe card at the bottom of the page.
Recipe Variations
- Add leeks, celery, turnips, parsnips, etc. to the dinner.
- Substitute olive oil for butter.
- Minced garlic or garlic powder is a tasty addition.
- Add different spices or seasonings. Try a dash of Cajun seasoning for more flavor.
- Try different types of smoked sausage, kielbasa, andouille sausage, etc.
What’s the best way to eat cabbage?
Oh, the humble cabbage. It can be eaten so many ways, and they are all delicious. Transform this cheap and nutrient-rich vegetable into a delicious dish with one of these ten cabbage recipes.
- Sweet and Simple Coleslaw
- Low Calorie Cabbage Soup
- Old Fashioned Cheesy Cabbage Casserole
- Creamy Cabbage
- Fried Cabbage with Bacon
- Sweet and Sour Coleslaw
- German Style Cabbage
- 4 Ingredient Cabbage Casserole
- Lemon Ginger Cabbage Soup
- Instant Pot Boiled Kielbasa Dinner
Skillet Smoked Sausage and Cabbage
Ingredients
- 1/2 cup butter
- 1 small onion, diced
- 1 cup carrots, diced
- 3 cups potato, diced
- 4 cups cabbage, shredded or diced
- 14 ounces smoked sausage or kielbasa
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 14.5 ounces low sodium chicken broth or water
Instructions
- Dice onions, carrots, cabbage, potatoes and smoked sausage.
- In a large skillet, heat butter over medium heat until sizzling (be sure not to turn your back and burn the butter). Add all the veggies and smoked sausage.
- Cook, stirring occasionally until the vegetables are partially cooked and start to get a nice brown color, approximately 10 minutes.
- Add salt, pepper, seasoned salt and chicken broth.
- Cover with a lid, and simmer for approximately 10 more minutes or until the vegetables are fork tender. If you want less liquid in your cabbage pot, you can simmer with the lid removed.
- Serve with crusty bread.
Notes
- The amounts of vegetables are fairly flexible. For example, if you have more cabbage and less carrots, it’s not a big deal. Don’t like potatoes? Add extra cabbage instead. You get the picture.
- I actually made this before church on Saturday afternoon. Then I turned off the burner and covered with a lid. When I get home about an hour later, I heated it back up. It was perfect!
- We love cabbage recipes at These Old CookBooks. Try Cheesy Cabbage Casserole, Sweet and Sour Coleslaw, Low Calorie Cabbage Soup, and Instant Pot Boiled Kielbasa Dinner.
- Be sure to watch your butter in the first step. If you have the burner turned up too high, your butter could burn and start to form brown chunks. Yuck!
- This recipe is easy to customize. For one, you could swap out chunks of leftover ham for the smoked sausage. Or, you could also swap out the chicken broth for vegetable broth or even water.
- If you do use some type of broth; be sure to use low sodium. This allows you to control the salt content. Vegetables require quite a bit of salt. Taste at the end and season appropriately.
Nutrition
