Fried Cabbage and Sausage
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Fried cabbage and sausage is a simple yet flavorful soul food dish that can be served as a side or main course. It’s cozy, filling, and perfect for a quick weeknight meal.
Why I Love This Recipe This recipe comes together in 30 minutes or less and is super versatile—just use whatever sausage you have on hand. The smoky flavors make it a weeknight family favorite!
Ingredients You’ll Need
For this one-pan meal, you’ll need:
- Cooking oil (I prefer olive oil)
- Polish kielbasa smoked sausage
- A chopped onion
- A head of cabbage
- Garlic, salt, pepper, and red wine vinegar for seasoning
Optional: Bacon! I don’t always add bacon, but it’s also a great variation. Just cut it down into bite-sized pieces and cook alongside the sliced sausage.
How to fry Cabbage and Sausage
Step-by-Step Instructions
Cook the Sausage: Slice the sausage into 1/2″ rounds. Heat one tablespoon of oil in a deep skillet over medium heat. Add the sausage and cook for 3-4 minutes on each side until browned. Remove the sausage from the pan and set it aside on a plate (use a paper towel to absorb excess grease if necessary).
Sauté the Onion: In the same skillet, add another tablespoon of oil and the chopped onion. Cook over medium heat for about 5 minutes until the onion is soft.
Cook the Cabbage: Stir in minced garlic and chopped cabbage. Season with salt and pepper. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the cabbage is wilted and tender. Don’t worry if the cabbage seems to take up a lot of space—it will shrink as it cooks.
Combine and Finish: Add the cooked sausage and red wine vinegar to the pan. Stir everything together and heat for an additional 5 minutes until warmed through. Serve immediately with extra salt and pepper to taste.
How to Serve This dish works as a hearty side or a satisfying lunch or dinner thanks to the sausage. The leftovers reheat well, so you’ll get two days’ worth of meals!
Use any leftover uncooked cabbage in other recipes like cabbage steak, a simple but filling cabbage casserole recipe, or this napa cabbage salad recipe.
What side dishes go well if serving this as a main?
Because this is a protein and veggie in one, you really don’t need to cook an additional side. However, if you want one, add crusty bread or a simple side of rice.
Storage Tips Store leftovers in an airtight container in the fridge for up to 2 days.
Fried Cabbage and Sausage
Equipment
- Large Cast Iron Skillet
Ingredients
- 1 tablespoons olive oil
- 14 oz. polish kielbasa smoked sausage
- 1 medium white onion chopped
- 1 tablespoons olive oil
- 1 tablespoons minced garlic
- 2 lbs. cabbage usually one medium head, cut into 1" pieces
- 1 tablespoon red wine vinegar
- salt and pepper
Instructions
- Slice sausage into 1/2″ rounds. Add one tablespoon of oil, and then add Polish sausage to a deep skillet. Heat over medium heat, about 3-4 minutes on each side, until sausage is browned. Remove from pan and set aside. If the sausage is greasy, you can put a paper towel on the plate and soak up any remaining grease.1 tablespoons olive oil, 14 oz. polish kielbasa smoked sausage
- Add the remaining tablespoon of cooking oil (if needed) and chopped onion in the same skillet. Heat over medium heat for 5 minutes or until the onion is soft.1 tablespoons olive oil, 1 medium white onion
- Stir in minced garlic and chopped cabbage, and season well with salt and pepper. Cover and cook, stirring after about 5-6 minutes, until cabbage is wilted and tender, about 10-12 minutes total. As a note, chopped cabbage always looks huge in a pan, but it shrinks down as it cooks.1 tablespoons minced garlic, 2 lbs. cabbage, salt and pepper
- Add the cooked sausage and red wine vinegar to the pan and stir well. Continue to heat for about 5 minutes until heated through.1 tablespoon red wine vinegar
- Serve immediately with a side of salt and pepper to taste. Leftover cabbage and sausage can be stored in an airtight container in the fridge for up to 2 days.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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