Cabbage and Sausage Recipe

Cabbage and Sausage Recipe 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.

Two more delicious cabbage recipes to try: Cabbage Steak and Grilled Chicken Cabbage Salad.

 

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. 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:

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.

Ingredients to make cabbage and sausage

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

• 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.

Instructions to Make Cabbage and Sausage Recipe

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 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!

Recipe Variations

Sure! You can easily replace things you don’t like in this cabbage and sausage recipe 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. 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

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.

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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