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!
You will love this delicious recipe. Every bite you take has tender sautéed cabbage and sausages. It’s so simple to make in less than 30 minutes so you can make this during a busy weeknight. You can use any sausage you like but I love Italian sausages for this recipe.
If you’re looking for more cabbage recipes, check these ones out: Cabbage and Sausage Stew, One-Pan Chicken and Cabbage (Meal-Prep), Broiled Salmon with Cabbage and Green Beans (Meal-Prep), and Chopped Red Cabbage Kale Salad.
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, so it’s great if you’re looking to cut down on carbs.
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:
- Use a sharp knife to cut the cabbage in half through the stem, then again to make quarters.
- Hold the bottom of each quarter against a cutting board and cut at an angle to remove the stem.
- Lay one quarter on its side and slice across it widthwise to make thin shreds. For longer pieces, cut lengthwise.
- Repeat with each quarter until the whole cabbage has been sliced.
With a mandolin slicer
- Cut the cabbage into quarters and remove the stem as instructed above.
- 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.
- 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
- Olive oil — or your preferred oil.
- Fresh Italian pork sausages — make sure the casings of the sausages are removed. You can also find ground pork sausages if you don’t want to remove the casing.
- Onion — feel free to use any onion you have in your pantry such as yellow or sweet onion.
- Bell pepper — you can use whatever bell pepper you prefer but I recommend red and orange as they are sweeter than green bell peppers.
- Garlic — make sure to freshly mince your garlic. It’s much tastier than the pre-minced garlic.
- Seasoning — I use salt, black pepper, onion powder, garlic powder, paprika, oregano, red pepper flakes or/and chili powder. Skip the chili powder or pepper flakes if you don’t want that little extra bit of heat.
- Green cabbage — make sure to give the cabbage a rinse before slicing.
- Sugar-free tomato sauce — you can buy this or make my sugar-free tomato sauce.
- Beef broth or chicken broth — I recommend using low sodium, organic beef broth if you have that on hand. Since there’s already salt added to the recipe, you don’t need extra salt. Optional, add a tiny splash of vinegar, when you saute the cabbage to add more flavour.
- Fresh parsley — as garnish.
Prep the ingredients
Chop the vegetables and slice the cabbage. If using sausage links, remove the meat from the casings.
Brown the meat
Next, in a large skillet and over medium-high heat 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!
Can I substitute any ingredients?
- Sausage – slice cured sausage into coins or try other forms of protein like ground beef, ground turkey, or tofu. You can also add chopped bacon on top before serving.
- Produce – add in carrots, tomatoes, 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?
Storing and reheating
Transfer leftovers 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.
Can I skip removing the sausage casing?
If you prefer to slice your sausages, then you are more than welcome to do so. Slice the sausages and cook in the pot until the sides are crispy and golden. You can also use kielbasa, andouille sausage or smoked sausage to make this recipe.
What skillet should I use?
Use any skillet you have on hand! A cast-iron skillet, non-stick pan, or stainless steel pan are great to make this cabbage and sausage recipe.
More Skillet Recipes to Try
- Chicken and Bell Peppers Skillet: Low-carb, paleo, and whole30 friendly, your family will love this simple chicken and bell peppers recipe.
- Italian Sausage Cauliflower Rice Skillet: Made in less than 20 minutes, this whole30, low-carb and one-pan dinner uses a delicious homemade pesto sauce.
- Garlic Shrimp Asparagus Skillet: Low-carb, gluten-free, whole30, and paleo-friendly, this one-skillet meal comes together in 20 quick minutes!
- Spicy Salmon Sweet Potato Skillet: Perfect for a quick lunch or dinner, this recipe features perfectly seasoned and crispy salmon, sweet potatoes, and kale.
- Easy Garlic Butter Mushroom Skillet: The perfect side dish, this mushrooms recipe goes with everything.
More Sausage Recipes to Try
- Shrimp and Sausage Vegetable Skillet: Super flavorful and loaded with veggies and protein, this recipe makes for a great meal prep.
- Italian Sausage, Onions and Peppers Skillet: Perfect for a busy weeknight dinner, weekend, or game-day party, this skillet recipe is simple but delicious.
- Slow Cooker Italian Sausage and Peppers: Filling and easy, this slow cooker sausage recipe come together in only a few simple steps. Let the slow cooker do the rest of the work.
- Sausage and Kale Stuffed Acorn Squash: Perfect for when acorn squash is in season, this recipe is perfect for the holidays.
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- 2 tbsp olive oil
- 1/2 lb fresh Italian pork sausages removed from the casings
- 1/2 onion chopped
- 1 small red bell pepper chopped
- 2 garlic cloves minced
- 1 tsp salt and cracked black pepper to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp chili powder optional
- 1 small green cabbage thinly sliced
- 1/4 cup sugar-free tomato sauce
- 2 tbsp beef broth
- 1 tbsp fresh parsley chopped
- 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.
- When the cabbage is very soft, it's done. Garnish with chopped fresh parsley. Enjoy!
- Click HERE to watch the web story.
- You can use ground pork sausages if you don’t want to remove the casing from the sausages.
- I recommend using red or orange bell peppers as they are sweeter than green bell peppers.
- You can use a cast-iron skillet, non-stick pan, or stainless steel pan to make this recipe.
- To store: Store leftovers in an airtight container and store in the refrigerator for up to 5 days.
- To reheat: Reheat leftovers in the microwave or on the stove until warmed through.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Web Story HERE.