Recipe

Sausage and Cabbage Skillet

A cozy one-pan dinner with browned sausage, tender cabbage, and potatoes, finished with a quick mustard-vinegar sauce (butter optional, but highly recommended).

By Matt Campbell

•

4.8

A cast iron skillet filled with browned sausage rounds, tender sautéed green cabbage, and golden potatoes on a stovetop, warm kitchen lighting

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There are two kinds of dinners I trust on a busy night: sheet pans that behave themselves and skillets that taste like you actually tried. This sausage and cabbage skillet is firmly in the second camp. You get crisp, browned sausage, cabbage that turns sweet and jammy at the edges, and potatoes that soak up every savory drip in the pan.

The secret is simple. Brown hard, steam briefly, then finish with a tiny hit of mustard and vinegar so the whole thing tastes awake. It is cozy, yes, but not sleepy.

Raw ingredients for sausage and cabbage laid out on a kitchen counter including smoked sausage, green cabbage, yellow potatoes, onion, garlic, Dijon mustard, and apple cider vinegar

Why It Works

Crisp edges without drama: We brown the sausage first and let the fond do the heavy lifting.
Tender cabbage, not mush: A quick steam with broth softens it, then we uncover to brown at the edges.
Bright finish: Dijon plus apple cider vinegar cuts the richness and makes leftovers taste even better.
Real weeknight flexibility: Use kielbasa, chicken sausage, or even bratwurst. Swap potatoes for noodles or skip them entirely.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Cabbage softens a bit after thawing, but the flavor holds up great.

Reheat: Best method is a skillet over medium heat with a splash of water or broth, covered for 2 minutes to warm through, then uncovered to re-crisp the sausage and edges. Microwave works, but you lose the crunch.

A glass meal prep container filled with sausage and cabbage skillet leftovers next to a lid on a kitchen counter

Common Questions

What kind of sausage works best?

Smoked sausage or kielbasa is the easiest because it is already cooked and browns fast. If you use raw Italian sausage or bratwurst, cook it through first (or brown and then simmer with a splash of broth, covered, until it reaches a safe internal temp: 160°F for pork or beef, 165°F for chicken or turkey), then continue with the recipe.

Can I make it without potatoes?

Absolutely. Skip the potatoes and add an extra half head of cabbage, or serve the skillet over buttered noodles, rice, or mashed potatoes.

How do I keep cabbage from getting watery?

Do not overcrowd the pan, and do not keep it covered too long. We cover just long enough to soften, then uncover so moisture can evaporate and the cabbage can brown at the edges.

Is this spicy?

Not unless your sausage is. If you want heat, add 1/4 to 1/2 teaspoon red pepper flakes with the garlic.

Can I use red cabbage?

Yes. The flavor is a touch earthier and it will tint everything pinkish purple, which is honestly kind of fun. Cook time is similar.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (12-inch cast iron or stainless steel preferred)
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring spoons
Lid for the skillet (or sheet pan to cover)

I love cabbage because it is humble and borderline unkillable in the fridge. This skillet started as one of those clean-out-the-crisper dinners when I had half a head of cabbage, a pack of sausage, and exactly zero interest in doing dishes. The first time I made it, it tasted good but a little flat, like it needed a wake-up call. So I stirred in a spoon of Dijon and a splash of vinegar at the end and it was instantly the version worth writing down. Now it is one of my favorite ways to make a weeknight dinner feel like it has actual personality.

Sausage and Cabbage Skillet

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 tablespoon olive oil (use if the pan is dry or your sausage is lean)
14 to 16 ounces smoked sausage or kielbasa, sliced into 1/2-inch rounds
1 medium yellow onion, thinly sliced
1 1/2 pounds Yukon Gold or red potatoes, cut into 3/4-inch chunks
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3 cloves garlic, minced
1 teaspoon smoked paprika (optional but excellent)
1 small head green cabbage (about 2 pounds), cored and thinly sliced
1/2 cup chicken broth (or water), plus a splash more as needed
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon butter (optional, for a richer finish)
Chopped parsley or chives, for serving (optional)

Thinly sliced green cabbage piled on a wooden cutting board with a chef’s knife beside it

Instructions

Brown the sausage. Heat a large (12-inch) skillet over medium-high heat. Add the olive oil only if the pan is dry or your sausage is lean, then add the sliced sausage. Cook for 4 to 6 minutes, stirring occasionally, until the edges are deeply browned. Transfer sausage to a plate, leaving the drippings behind.
Manage the grease (quick check). If the sausage rendered a lot of fat, spoon off all but about 1 to 2 tablespoons so the finished skillet tastes rich, not oily.
Soften the onion. Add the sliced onion to the same skillet. Cook for 2 to 3 minutes, scraping up the browned bits, until the onion starts to turn translucent.
Cook the potatoes. Keep the heat at medium to medium-high. Add the potatoes, salt, and pepper. Cook for 8 to 10 minutes, stirring every 1 to 2 minutes, until the potatoes pick up some color. If the pan looks dry or the fond is getting too dark, add a splash of broth.
Add garlic and spices. Stir in the garlic and smoked paprika (if using). Cook for 30 seconds, just until fragrant.
Wilt the cabbage. Add the sliced cabbage in big handfuls, tossing between additions so it starts to wilt and fits in the pan. Pour in the broth. Cover and cook for 5 minutes to steam and soften the cabbage.
Uncover and brown at the edges. Remove the lid and cook for 5 to 7 minutes, stirring occasionally, until the cabbage is tender with browned edges and the potatoes are fork-tender.
If the potatoes are still firm: Add a splash more broth, cover, and cook 2 to 4 minutes longer, then uncover again to let moisture cook off.
Finish bright. Return the sausage (and any juices) to the skillet. Stir in the Dijon mustard and apple cider vinegar. Add butter if you want it a little richer. Cook 1 to 2 minutes, taste, and adjust salt and pepper.
Serve. Spoon into bowls and top with parsley or chives if you have them. I like this as-is, but it is also very good with crusty bread to drag through the pan.