Cabbage and Sausage Skillet Recipe

Cabbage and sausage is a classic pairing that’s enhanced with a simple spice blend. Make this recipe tonight for an easy dinner in under 30 minutes!

If you’re looking for more cabbage recipes, check these ones out: Cabbage and Sausage StewOne-Pan Chicken and Cabbage (Meal-Prep), Broiled Salmon with Cabbage and Green Beans (Meal-Prep), and Chopped Red Cabbage Kale Salad.

overhead photo of one pan cabbage and sausage

One pan meals are perfect for busy weeknights. Everything cooks together, and there isn’t a pile of pots and pans to be scrubbed. The easiest dishes combine protein with fresh vegetables and spices. All of the flavors come together for a delicious, balanced meal.

Plus, this cabbage and sausage recipe is low-carb and Keto friendly too.

How to shred cabbage

First, remove any damaged outer leaves. Then, rinse and dry the cabbage or use a salad spinner after it’s been shredded.

With a knife:

  1. Use a sharp knife to cut the cabbage in half through the stem, then again to make quarters.
  2. Hold the bottom of each quarter against a cutting board and cut at an angle to remove the stem.
  3. Lay one quarter on its side and slice across it widthwise to make thin shreds. For longer pieces, cut lengthwise.
  4. Repeat with each quarter until the whole cabbage has been sliced.

With a mandolin slicer

  1. Cut the cabbage into quarters and remove the stem as instructed above.
  2. Adjust the blade on the mandolin to the correct thickness, then run the cabbage over the blade with one of the flat sides facing down.
  3. Continue with the remaining quarters. Be careful not to cut your fingers as you get to the end of the wedge, and you may need to finish those with a knife.

How to make cabbage and sausage

This cabbage and sausage skillet couldn’t be easier. Just brown the meat, saute the vegetables, and add some spices before serving!

cooked cabbage and sausage skillet in a spotted bowl with a fork


Prep the ingredients

Chop the vegetables and slice the cabbage. If using sausage links, remove the meat from the casings.

Brown the meat

Next, cook the sausage in a little bit of oil until no longer pink.

Stir in the onion and bell pepper and cook until they start to soften. Then, mix in the garlic until fragrant. Stir in all of the spices and cook an additional 2-3 minutes for the flavors to combine.

Sauté the vegetables

Add the sliced cabbage to the pot and cook until almost tender, stirring occasionally.

Add tomato sauce and beef broth. Close the pot with a lid and cook for more 5 minutes.

Garnish and serve

Top with fresh parsley and spoon into bowls.

Or, divide the cabbage and sausage skillet into meal prep containers for a week’s worth of lunches!

close up of a metal fork in bowl filled with cooked cabbage, sausage, and bell peppers

Frequently asked questions

Can I substitute any ingredients?
Sure! You can easily replace things you don’t like or use up any vegetables you have on hand. Here are some ideas:
  • Sausage – slice cured sausage into coins or try other forms of protein like ground beef, ground turkey, or tofu
  • Produce – add in carrots, zucchini, peas, or even apples
  • Spices – play with different flavors using Asian, Italian, or Cajun spice blends
Is this cabbage and sausage recipe low carb and keto-friendly?
Yes, it is. This dish is low carb, low calorie, and Keto friendly. It’s made with fresh ingredients to create a balance of meat and vegetables, and it’s high in protein and healthy fats.

Storing and reheating

Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove until warmed through.



overhead photo of one pan cabbage and sausage

Cabbage and Sausage Skillet

Cabbage and sausage is a classic pairing that’s enhanced with a simple spice blend. Make this recipe tonight for an easy dinner in under 30 minutes!
4.39 from 34 votes



  • In a large pot add olive oil over medium heat. Add sausage and cook until no longer pink.
  • Add the onion and bell pepper to the sausage meat and cook for about 3 minutes. Then, add the garlic and cook for 30 seconds.
  • Season with salt, and pepper, onion powder, garlic powder, paprika, oregano, and chili powder. Stir all well to combine.
  • Add cabbage. Sauté for 5 minutes and stirring occasionally, until the cabbage is almost tender. Add tomato sauce and beef broth. Mix well to combine all the ingredients together. Close the pot with a lid. Reduce the heat to medium-low. Keep cooking for more 5 minutes. Garnish with chopped fresh parsley. Enjoy!



Click HERE to watch the web story. 
Serving: 1/6, Calories: 294kcal, Carbohydrates: 13g, Protein: 13g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 45mg, Sodium: 533mg, Potassium: 346mg, Fiber: 6g, Sugar: 5g

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Watch the Web Story HERE.


titled photo collage (and shown): cabbage and sausage skillet