This fried cabbage and sausage skillet is a simple, one pan skillet dinner recipe made with spicy Italian sausage, cabbage, and spices.
Serve cabbage and sausage next to Irish soda bread, over mashed potatoes, or with rice for the perfect weeknight dinner. Don’t forget the shamrock shakes and Guinness brownies!
What Sausage Is Best?
In this skillet, we love using spicy Italian sausage. The cabbage sweetens while cooking, and it pairs perfectly with the saltiness of sausage.
Smoked kielbasa is another great option. We like to keep either type of sausage handy in the freezer for a last minute dinner option!
You can use your favorite sausage in this recipe. Just avoid anything too sweet, such as breakfast sausage or maple sausage.
How To Shred Cabbage
To shred cabbage:
- Remove the core by turning the head of cabbage upside down and cutting it out with a sharp knife.
- Cut the cabbage in half, then into quarter wedges.
- Thinly slice the cabbage. Alternatively, shred using a mandolin.
How To Make Fried Cabbage and Sausage
To make this easy fried cabbage with sausage:
- Begin by frying the sausage until fully cooked (a meat thermometer should read 160°F. Remove the sausages from heat, and rest for about 5 minutes before cutting them into ½” slices.
- Add the sausage slices to a skillet over medium heat. Saute until browned, about 5 minutes. Set aside.
- Add olive oil and onion to the pan. Saute until onion is translucent, about 5 minutes. Add in garlic and shredded cabbage. Cook for about 12-15 minutes. Cabbage will begin turning translucent and silky as it reduces and cooks down.
- About halfway through cooking the cabbage, add in red wine vinegar, worcestershire, salt and pepper.
- Once the cabbage is tender crisp, add the sausage and butter to the skillet. Cook for an additional minute or until sausage has reheated.
How To Store Fried Cabbage and Sausage
Fried cabbage and sausage will last in the fridge for 3-4 days. Once cooled, place in an air tight container.
To reheat, saute over medium heat for 6-8 minutes.
Fried Cabbage and Sausage Tips and Substitutions
- Fresh and frozen sausage work for this recipe, but make sure it’s fully cooked before slicing.
- We like to use Italian sausage in this recipe, but any sausage you prefer will work.
- Shred the cabbage uniform to ensure it cooks evenly.
- When cabbage is added to the skillet, it will be very full before it reduces. Stir carefully with tongs for best results.
- If cabbage seems dry towards end of cooking, add butter to help keep it silky.
- Red wine vinegar helps pull sugars out of the cabbage.
- A dollop of sour cream is a great way to dress up fried cabbage and sausage skillet.
- To make slow cooker cabbage and sausage, add all ingredients to a slow cooker. Cook on high for 4-5 hours or until cabbage is fully cooked.
More One Pan Dinner Recipes
- Pan Seared Pork Chops – quick and easy
- Sheet Pan Shrimp Fajitas – kid friendly
- Old Bay Chicken – so simple
- Lemon Chicken Piccata – fresh and delicious
- Irish Guinness Stew
Fried Cabbage and Sausage Skillet
Ingredients
- 2 pounds Italian or Kielbasa sausage cooked, cooled, and sliced into ½" slices
- 2 tablespoons olive oil
- ½ onion diced
- 2 cloves garlic minced
- ½ head cabbage shredded or finely sliced, about 6 cups
- 1 teaspoon pepper
- ½ teaspoon coarse salt
- 2 tablespoons red wine vinegar
- 1 teaspoon worcestershire sauce
- 2 tablespoons butter
Instructions
- Remove core from head of cabbage, and slice it in half. Shred cabbage using a sharp knife or mandolin.
- Heat a pan over medium heat with olive oil. Add sliced sausage. Saute until browned and crisp, about 6 minutes per side. Remove, reserving drippings.
- Add onion to pan. Saute until translucent, about 5 minutes. Add garlic and cook for an additional minute until browned. Add cabbage, and cook for 12-15 minutes. Once cabbage has reduced and become soft and translucent with golden pieces, add red wine vinegar, worcestershire, salt and pepper to taste.
- Add sausage back to skillet. Stir in butter. Cook for an additional minute until sausage is heated.
Notes
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