Cabbage and Sausage Skillet Recipe
This cabbage and sausage skillet is a simple, hearty, and flavorful one-pan meal made with smoky kielbasa, tender cabbage, onion, garlic, and a splash of red wine vinegar for brightness. It is quick enough for a busy weeknight but still tastes warm, rustic, and satisfying.
Ingredients
- 1 pound smoked kielbasa sausage, sliced into half-moon pieces
- 1 1/2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium head cabbage, cored and chopped into bite-sized pieces
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon red wine vinegar
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Instructions
- Slice the kielbasa lengthwise, then cut it into half-moon pieces. Heat a large skillet or Dutch oven over medium heat. Add 1/2 tablespoon olive oil, then add the sausage. Cook until lightly browned on both sides. Remove the sausage from the pan and set it aside.
- Add the remaining olive oil to the same pan. Stir in the chopped onion and cook over medium-low heat until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the chopped cabbage to the skillet. Season with salt and black pepper. Stir well so the cabbage is coated with the onion, garlic, and pan flavor.
- Cover and cook for about 10 to 12 minutes, stirring every few minutes, until the cabbage becomes tender and lightly wilted.
- Stir in the red wine vinegar, then return the browned sausage to the skillet. Cook for another 2 to 3 minutes, until everything is hot and well combined.
- Taste and adjust the seasoning if needed. Serve warm on its own or with potatoes, rice, or crusty bread.
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Note
- You can use turkey sausage, beef kielbasa, or smoked chicken sausage depending on your preference.
- For extra flavor, add a pinch of smoked paprika or crushed red pepper flakes.
- If the cabbage starts sticking to the pan, add a small splash of water or broth while it cooks.
- This recipe is best served warm right after cooking, but leftovers reheat well.