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This Fried Cabbage with Sausage uses only 10 simple ingredients for a comforting, flavor-rich meal! This one-pan recipe combines caramelized cabbage with smoky sausage for a dish that works beautifully for both weeknight dinners and weekend gatherings.
If you aren’t a cabbage lover, I guarantee you will be after you try this Fried Cabbage with Sausage. It’s a recipe I’ve been making for years, especially when my family is in the mood for comfort food. The best part is it takes minimal effort to prepare this recipe, just a single skillet and less than 30 minutes and dinner is served!
I love how the cabbage becomes so tender and buttery, plus infuses with the smoky flavor of the sausage. It’s the kind of meal that turns simple ingredients into a dish you won’t be able to get enough of! And better yet, the clean up is quick too.
Feel free to serve it on its own, or with some bread and butter on the side for a heartier option (which my husband adores). If you love easy dinners like this one, you can also try my Southern-style green lima beans or Oven Fried Chicken Drumsticks.
Why you’ll love this Recipe
When dinner feels impossible, this Fried Cabbage with Sausage is a recipe I turn to for a quick meal that’s filling. My kids love it and it’s quick to make in one skillet keeping dinner prep minimal and low stress.
❥Classic rich and buttery with every bite. This is a classic Southern recipe I grew up with and have made for my family year after year.
❥Great for beginner cooks. If you’ve never cooked with cabbage before, give this recipe a try! You’ll be surprised how easy it is to make.
❥Budget-friendly ingredients. It’s a short and simple ingredient list and cabbage happens to be one of cheapest types of produce to buy, which keeps my wallet happy.
NikkiIngredients
- Butter: Use butter to sear up the sausage and start building lots of flavor!
- Andouille Sausage: You can use your choice of andouille sausage or kielbasa sausage.
- Yellow Onion: Adds aroma and sweetness as it caramelizes.
- Green Bell Pepper: For a fresh flavor and a subtle crunch!
- Garlic: For a savory depth of flavor.
- Brown Sugar: A little bit of brown sugar balances the flavors and helps everything caramelize beautifully.
- Green Cabbage: Green cabbage will soak up all the flavors and pairs perfectly with the rest of the ingredients.
- White Wine Vinegar: For just a hint of tang! If you don’t have white wine vinegar, you can use apple cider vinegar instead.
- Cajun Seasoning: For a salty, spicy kick.
- Salt: Add more salt to taste if needed.
- Parsley: For garnish, if desired.
How To Make Fried Cabbage with Sausage
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cook the Sausage
In a large, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and pan is hot, add the sausage rounds in a single layer. Cook until golden brown, about 4-6 minutes per side. You want a nice charred color on the sausage for flavor. Use a slotted spoon to remove the sausage and set aside.
Step 2 | Saute the Veggies
In the same pan, add the onion and bell pepper. Sauté until softened, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Sprinkle in the brown sugar and stir until it begins to dissolve into the veggies.
Step 3 | Add the Cabbage
Add the chopped cabbage in batches if needed, stirring after each addition. Pour in the vinegar and seasoning, and stir well. Cover and let steam for 3-4 minutes. Stir, then cook another 3-4 minutes until tender.
Step 4 | Combine and Serve
Return the sausage and juices to the pan. Stir well and cook for another 5-10 minutes to let the flavors meld. Cook (without a lid) until the cabbage is as caramelized and charred as you like. I like lots of color on mine and nice and golden brown.
Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley. Enjoy!
Expert Tips
- Don’t rush the browning process for either the sausage or cabbage – those caramelized bits are where the flavor lives.
- Cut your cabbage pieces the same size for even cooking, but not too small or they’ll become mushy. You want them to be al dente, with a bit of a bite!
- Use a pan large enough to give your ingredients room to brown rather than steam.
- For maximum flavor, deglaze the pan with your vinegar by scraping up any browned bits from the bottom.
- Add other flavors to customize the recipe. You could easily add mustard or fresh herbs like parsley or dill for new added flavors. If you aren’t a fan of cajun, omit it, this fried cabbage is delicious without it too!
- Serve over rice if you want or with bread and butter of course! You can’t go wrong here, it’s really a satisfying dinner recipe no matter how you serve it.
Variations
- Try another protein: If you want to use a different sausage, no problem! Kielbasa or any smoked sausage works. You can even use loose sausage, like sweet Italian, just be sure to fully brown it in the pan before adding the cabbage.
- Use turkey sausage for a lighter option. If you want the dish to be a little lighter, use turkey or chicken sausage.
- Vegetable add-ins: Carrots, celery, or red bell peppers work beautifully alongside the cabbage if you want some extra veggies added in.
- Spice it up: The creole seasoning will add a bit of a kick, but if you want it extra spicy, you can add red pepper flakes or hot sauce for extra heat.
What to Serve with Fried Cabbage and Sausage
This Southern fried cabbage dish works beautifully as a complete one-pot meal, but also pairs well with cornbread muffins, butter swim biscuits, or dinner rolls to soak up any juices.
For a more substantial meal, serve alongside creamy mashed potatoes, parmesan roasted potatoes, or grits cakes. If you’re looking to add more vegetables, serve it with broccoli salad or pea salad on the side!
FAQs
Technically yes, though it will change the flavor profile slightly and give your dish a purple hue!
It should be tender but still have a slight bite – not mushy.
It all depends on your sausage and seasoning choices. Use kielbasa and Lawry’s for a milder version. If you like it spicy, use andouille sausage and Cajun seasoning.
More Easy Dinner Recipes
- French Onion Ground Beef & Rice Casserole
- Southern Collard Greens
- Sausage Gravy Recipe
- BBQ Bacon Meatloafs
- Southern Black Eyed Peas
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Fried Cabbage and Sausage Recipe
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Ingredients
- 3 tablespoons butter
- 12 to 16 ounces - andouille or kielbasa sausage
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 3 cloves garlic - minced
- 2 teaspoons packed brown sugar
- 1 medium-sized head of green cabbage - about 2 lbs, roughly chopped into pieces
- 2 tablespoons white wine or apple cider vinegar
- 2 teaspoons creole or cajun seasoning - substitute Lawry’s seasoning salt for a milder option
- salt - to taste
- Freshly chopped parsley for garnish
Instructions
- Sauté the Sausage – In a large, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and pan is hot, add the sausage rounds in a single layer. Cook until golden brown, about 4-6 minutes per side. You want a nice charred color on the sausage for flavor. Use a slotted spoon to remove the sausage and set aside.
- Sauté the Veggies – In the same pan, add the onion and bell pepper. Sauté until softened, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add Sugar for Sweet Caramelization – Sprinkle in the brown sugar and stir until it begins to dissolve into the veggies.
- Add the Cabbage – Add the chopped cabbage in batches if needed, stirring after each addition. Pour in the vinegar and seasoning, and stir well. Cover and let steam for 3-4 minutes. Stir, then cook another 3-4 minutes until tender.
- Bring It All Together – Return the sausage and juices to the pan. Stir well and cook for another 5-10 minutes to let the flavors meld. Cook (without a lid) until the cabbage is as caramelized and charred as you like. I like lots of color on mine and nice and golden brown.
- Serve & Enjoy – Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley. Enjoy!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
- Freeze: If freezing, cool completely first, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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My mom made this for us all the time when I was growing up! It was one of my childhood favorites! I never thought to add brown sugar for extra caramelization…
Just a little bit does the trick and gives the best flavor too!