Cabbage and Sausage

Cabbage and sausage is the kind of cozy, no-fuss meal that deserves a regular spot in your dinner lineup. It brings together savory smoked sausage and humble green cabbage—an ingredient that truly doesn’t get the credit it deserves. When cooked low and slow with sliced onion and a handful of simple seasonings, the cabbage becomes incredibly soft and flavorful, soaking up all that smoky goodness.

Once the sausage is browned and caramelized, everything gets tossed together in the same pan, creating a hearty skillet meal that’s far greater than the sum of its parts. With just a few affordable ingredients and minimal prep, you get a deeply satisfying dish that feels both rustic and comforting.

It’s perfect for celebrating St. Patrick’s Day, but it’s just as welcome on a busy Tuesday night when you need a weeknight dinner that's filling and dependable. Serve it as is for an easy one-pan supper, or pair it with crusty bread or buttery potatoes to round out the meal. Simple, budget-friendly, and packed with flavor, this cabbage and sausage recipe proves that straightforward cooking can still be incredibly delicious.

What kind of sausage is best for cabbage and sausage?

Any type of smoked sausage works well for this meal. This recipe uses kielbasa, but you could easily swap in bratwurst or even your favorite flavored chicken sausage. This recipe is plenty forgiving, so don't be afraid to customize it to your liking!

What goes well with cabbage and sausage?

Crusty bread is a quick, no-fuss companion for cabbage and sausage, but this dish also tastes incredible with a potato side dish—try crispy roasted potatoes or simple air fryer potatoes. The whole meal also comes together nicely with some spicy mustard or a dollop of sour cream, or both.

How do you cut a cabbage?

To cut cabbage, start by placing the root end of the cabbage on a cutting board. With a sharp knife, start at the top of the cabbage and cut it in half through the root. Place one of the halves on its flat side and cut it in half again through the center of the root end. Repeat with the other half. Set each cabbage piece on a flat side and cut off the root. Then chop the amount of cabbage that you need for the recipe. Store the remaining uncut wedges in a zip-up plastic bag in the refrigerator for up to two weeks. (Alternatively, you can make coleslaw for your next dinner!)

How do you reheat leftover cabbage and sausage?

The best way to reheat cabbage and sausage is in a skillet on the stove. Reheat it gently over medium-low heat until it is warmed through. You can also reheat leftovers in the microwave.

Can you freeze cabbage and sausage?

Freezing leftovers is not recommended here. The texture of the cooked cabbage when frozen will become too soft and mushy. It's best to enjoy this dish from the fridge within three days after you've made it.