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American

Sausage and Cabbage Skillet

Smoked sausage and shredded cabbage cook with mustard and a splash of vinegar. It is salty, a little sharp, and done in one skillet.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
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Skillet of smoked sausage and cabbage.

Why you’ll love it

  • Cabbage is the bulk.
  • Mustard and vinegar are the sauce.
  • One skillet.
  • It is done in about half an hour.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $8–12 at a typical US supermarket. Prices vary by store, region, and season.

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Instructions

  1. 1

    Brown the sausage in the oil over medium-high, about 4 minutes.

  2. 2

    Add the cabbage, onion, salt, and pepper.

  3. 3

    Cook 8 minutes, stirring, until the cabbage wilts and picks up a little color.

  4. 4

    Stir in the mustard and vinegar. Cook 2 minutes.

  5. 5

    Taste. Cabbage needs the salt. Sausage may already provide some, so taste before adding more.

  6. 6

    Serve hot. The cabbage should be tender with a few browned edges.

Pro tips

  • Cabbage shrinks. Start with a full skillet.
  • Vinegar at the end keeps it from tasting steamy.
  • If the pan is wet, cook uncovered another minute.

Easy substitutions

Smoked sausage
Kielbasa
Dijon
Yellow mustard, 2 tsp
Cabbage
Shredded brussels sprouts

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm in a skillet until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
14 g
Carbs
12 g
Fat
26 g
Fiber
4 g

Budget friendly · Stovetop · Dairy-Free, Gluten-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients