Classic Fried Cabbage and Sausage
A comforting skillet dinner featuring tender cabbage and crispy sausage that comes together in about 30 minutes.
Ingredients
Main Ingredients
- 1 medium head green cabbage, core removed and thinly sliced Fresh cabbage browns nicely.
- 1 pound smoked sausage or kielbasa, sliced into 1/4-inch rounds Use spicy or mild depending on your mood.
- 1 large onion, thinly sliced Yellow or sweet onion adds a caramel note.
- 3 cloves garlic, minced Fresh garlic for depth; use 1/2 teaspoon garlic powder in a pinch.
- 2 tablespoons butter For flavor.
- 1 tablespoon olive oil To prevent burning.
- 1/2 cup chicken broth (or vegetable broth) Helps steam the cabbage and capture sauce.
- 1 tablespoon apple cider vinegar or lemon juice Brightens the flavors.
- 1 teaspoon smoked paprika Enhances the sausage’s smokiness.
- to taste salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes Optional for heat.
- a handful chopped parsley Optional for freshness.
Instructions
Cooking
- Heat a large heavy skillet over medium-high heat. Add butter and olive oil until shimmering.
- Add the sliced sausage in a single layer. Let it brown without moving for 2–3 minutes, then flip and brown the other side. Remove the sausage and set aside.
- In the same skillet, add the sliced onion. Sauté for 3–4 minutes until translucent and beginning to caramelize.
- Add the garlic and smoked paprika and stir for 30 seconds until fragrant.
- Add the sliced cabbage and toss to coat in the butter and browned bits. Season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt and brown at the edges, about 6–8 minutes.
- Pour in the chicken broth and apple cider vinegar, then nestle the browned sausage back into the cabbage. Reduce heat to medium-low and cover for 3 minutes.
- Uncover and cook for another 2–3 minutes to reduce the liquid, letting the cabbage edges crisp and caramelize to your liking.
- Taste and adjust seasoning. Finish with chopped parsley and red pepper flakes if using. Serve hot.
Notes
For a healthier swap, use turkey or chicken sausage and reduce butter to 1 tablespoon. Leftovers reheat beautifully and taste even better the next day. Refrigerate leftovers in an airtight container for up to 4 days.