Classic Fried Cabbage and Sausage
A comforting and quick skillet dinner combining smoky sausage and tender cabbage, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 medium head green cabbage, cored and thinly sliced Use savoy for a softer texture.
- 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds Add andouille or spicy sausage for more kick.
- 1 medium yellow onion, thinly sliced Sweet onions caramelize beautifully.
- 3 cloves garlic, minced Fresh garlic for depth.
- 2 tablespoons butter or neutral oil Butter adds richness; oil keeps it lighter.
- 1 teaspoon smoked paprika Enhances the sausage’s smoke.
- 1/2 teaspoon ground black pepper Plus salt to taste.
- 1/4 cup chicken broth or water Helps deglaze the pan.
- 1 tablespoon apple cider vinegar or lemon juice Brightens and balances the richness.
- optional 1/4 teaspoon red pepper flakes For heat, chopped fresh parsley for garnish.
Instructions
Cooking Instructions
- Heat a large skillet over medium-high heat and add the sausage slices. Brown them on both sides for 4–6 minutes until they develop a caramelized crust. Transfer to a plate and set aside.
- Reduce heat to medium, add butter or oil to the same pan, and add the sliced onion. Cook 4–5 minutes until soft and beginning to brown.
- Add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant.
- Add the sliced cabbage to the pan, stirring to combine with the onion mixture. Sauté for 5–7 minutes, stirring occasionally.
- Pour in the chicken broth or water and return the browned sausage to the pan. Cover and let steam for 3–4 minutes until the cabbage is tender.
- Remove the lid and increase heat to medium-high to evaporate any excess liquid, stirring occasionally. Let the edges of the cabbage get a little golden.
- Stir in the apple cider vinegar, taste, and add salt and pepper as needed. If using red pepper flakes, add them now.
- Finish with chopped parsley for brightness and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in a skillet over medium-low with a splash of water or broth.