Smothered Cabbage With Sausage Skillet (Printable)

Smoky sausage and tender cabbage come together in this easy one-pan Southern comfort dish perfect for weeknights.

# Components:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (approximately 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# Method:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4-5 minutes. Remove and set aside.
02 - In the same skillet, add onion and carrot and bell pepper if using. Sauté for 3-4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss all ingredients to combine thoroughly.
05 - Pour in chicken broth, cover the skillet, and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover skillet and return browned sausage. Stir well and continue cooking uncovered for 10-15 minutes until cabbage is tender and lightly caramelized.
07 - Taste and adjust seasoning as needed. Serve immediately while hot.

# Expert Advice:

01 -
  • It's genuinely done in under an hour, and most of that time the skillet does the work while you step away.
  • One pan means one cleanup, which feels like a small miracle on nights when you're running on fumes.
  • The cabbage transforms into something sweet and almost caramelized, converting even the skeptics at your table.
02 -
  • Don't rush the cabbage—that low, steady heat is what transforms it from raw and harsh to sweet and almost caramel-like, so resist the urge to crank the heat.
  • The uncovered final cook is essential; that's when the liquid reduces and the cabbage gets those golden, slightly crispy bits that make people go back for more.
03 -
  • Don't skip browning the sausage properly—those caramelized edges are where the depth of flavor lives, and it takes just a few extra minutes.
  • Taste constantly toward the end; since you're reducing liquid, the flavors concentrate, and what tasted perfect halfway through might need a tiny salt adjustment at the finish.
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