Fried Cabbage With Sausage
35 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Smoky seared sausage, sweet peppers, and tender cabbage get hit with garlic, bouillon, smoked paprika, and a splash of cider vinegar, so this one-pan skillet tastes slow-cooked but lands on the table fast.
No bland cabbage on my watch; this is hearty, budget-friendly comfort food for weeknights, potlucks, or meal prep, with big savory flavor and minimal fuss.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1 Tbsp olive oil olive oil
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 14 oz smoked sausage, sliced into ½-inch rounds smoked sausage 14 oz
- ½ head large green cabbage, chopped green cabbage 1 lb large
- 1 red bell pepper, sliced red bell pepper 1 ct
- 1 yellow bell pepper, sliced yellow bell pepper 1 ct
- 1 medium yellow onion, sliced yellow onions 0.21 lb medium
- 1 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 2 cloves garlic, minced garlic 0.18 head
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
How to Make Fried Cabbage With Sausage
-
Prep and organize
Core the cabbage and chop into 1 inch pieces, slice the peppers and onion, mince the garlic, and slice the sausage into half inch rounds so everything cooks evenly and fast.
Stir the vegetable bouillon with 2 tablespoons hot water to make a quick slurry for even seasoning without clumps.
Have a large lid ready to fit your skillet for a quick steam step.
-
Brown the sausage
Heat olive oil and butter in a large 12 inch cast iron or heavy skillet over medium high until the fat shimmers and a piece of sausage sizzles on contact.
Add sausage in a single layer and sear without moving for 2 to 3 minutes per side until deeply browned, then transfer to a plate, leaving the flavorful fat in the pan.
-
Sauté peppers and onions
Add the sliced onion and bell peppers with a tiny pinch of salt and cook, stirring occasionally, until edges blister and soften, about 4 to 5 minutes.
Clear a small spot in the pan, add garlic and smoked paprika, and stir just until fragrant, about 30 seconds, so the paprika blooms without scorching.
-
Deglaze and add cabbage
Pour in 2 tablespoons water to loosen the browned bits and scrape them up with a wooden spoon for instant flavor.
Add the chopped cabbage and the bouillon slurry, then toss to coat.
Season with the salt and black pepper, going light for now since the sausage is salty too.
-
Steam wilt, then caramelize
Cover and cook 2 to 3 minutes just until the cabbage starts to wilt and turn glossy.
Uncover and cook, stirring every minute, until the cabbage is tender crisp with caramelized edges, about 6 to 8 minutes, adding a splash of water only if the pan runs completely dry.
-
Finish and balance
Return the sausage and any juices to the pan and toss over heat for 1 to 2 minutes to rewarm and mingle.
Turn off the heat and stir in the apple cider vinegar to brighten, then taste and adjust salt, pepper, and paprika as needed.
-
Rest and serve
Let it sit 2 minutes so the cabbage relaxes and juices settle.
Garnish with chopped parsley or scallion greens if you like and serve hot straight from the skillet like a boss.
Substitutions
- Smoked sausage -> kielbasa
- Kielbasa brings the same smoky, garlicky vibe with a slightly juicier snap, so you get beautiful browning and drippings that season the cabbage like a dream.
- Apple cider vinegar -> pickle brine
- Pickle brine adds acid plus a whisper of dill and garlic, giving the dish a deli-style tang that wakes everything up without harshness.
- Vegetable bouillon -> white miso paste
- A teaspoon of white miso whisked with 2 tablespoons hot water gives clean, layered umami and a gentle sweetness while keeping it vegetarian; taste before salting since miso is salty.
Tips
- Pan size equals power
- Use a wide 12 inch cast iron to keep ingredients in a single layer so the cabbage and sausage brown instead of steam.
- Bouillon as a slurry
- Dissolving bouillon in hot water prevents gritty spots and distributes seasoning evenly so every strand of cabbage tastes intentional.
- Cut cabbage for even cooking
- Quarter the head, remove the core in a V cut, then crosscut 1 inch pieces for consistent bite and quick, predictable cook time.
- Add acid off heat
- Stir in vinegar after you kill the flame to preserve brightness and keep the kitchen from smelling harsh while still cutting the richness perfectly.
- Do not crowd the sausage
- Brown it in batches if needed so it actually sears and renders flavorful fat instead of turning pale and rubbery.
- Make it meal-prep friendly
- Cool fast on a sheet pan, store in glass, and reheat in a hot skillet to restore char; a splash of water wakes it up without turning it soggy.
- Flavor boosters I actually use
- A pinch of caraway or celery seed with the cabbage nods to Eastern European vibes, and a teaspoon of Dijon stirred in at the end adds a savory snap.
Nutrition Facts *
| Energy | 461 | kcal |
|---|---|---|
| Protein | 21 | g |
| Total Fat | 31 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my cabbage watery instead of browned?
- Your pan is too small or the heat is too low, so it steams; use a large skillet, sauté the cabbage uncovered after the quick steam step, and avoid adding more liquid than a splash to deglaze.
- Can I use purple cabbage?
- Yes, but it will bleed color and turn the sausage and onions magenta, so keep acids light and serve right away if presentation matters.
- How do I make this vegetarian or vegan?
- Swap sausage for a good plant-based smoked sausage or thick-sliced smoked tofu, keep the smoked paprika, and use vegetable bouillon or miso for depth.
- It tastes too salty, how do I fix it?
- Add more chopped cabbage or a sliced potato to absorb salt, then finish with extra vinegar or a squeeze of lemon to rebalance.
- My sausage will not brown, what am I doing wrong?
- Pat it dry, preheat the pan properly, cook in a single layer without stirring for a couple minutes per side, and avoid overcrowding or the surface temperature will crash.
- Can I add potatoes or noodles?
- Absolutely, crisp up par-cooked diced potatoes in the sausage fat before the cabbage, or toss the finished skillet with buttered egg noodles for a full meal.
Serving Suggestions
Big skillet energy with a side of swagger, this is killer piled over buttery mashed potatoes or twirled into egg noodles, and it sings with a cold pilsner or a crisp Riesling.
For extra smoke, grill the sausage on a hot Weber first, then slice and toss it in at the end, or finish the pan with a teaspoon of Dijon and a shower of scallions for a sharp, clean snap.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
