Table of Contents
- Why this recipe works.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other summer recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Skillet Sausage & Cabbage Recipe
While cabbage may be a super plentiful vegetable during the summer months, it isn’t just for coleslaw. In this recipe, it pairs with sausage for a quick and easy comfort meal with the freshness of the season. Garlic and onions come together with apple cider vinegar to bring out all of the cabbage’s goodness. Combined with brown sugar for a hint of sweetness, you’ll be surprised by the flavor this dish holds!
Why this recipe works.
A good feeling and filling meal does not always take endless ingredients or hours of preparation. This skillet sausage and cabbage proves that a good meal can be economical and satisfying in 30 minutes or less. The flavor begins with the ground sausage. Sausage is made with ground pork using a mixture of spices and herbs. Browning the sausage first allows a fond to form on the bottom of the skillet and leaves the flavor for the cabbage to soak up. Cabbage cooks down, leaching out excess water and leaving a wilted green that still has great texture. The key in this recipe is the balance of flavor from the sausage with the fresh cabbage. If someone is thinking cooked cabbage is not a meal, this recipe may change their mind.
Everything you’ll need to make this recipe.
- Ground sausage is the beginning of flavor. Choose a mild or spicy Italian for a full array of spices and herbs.
- Red pepper flakes add an underlying hint of spice without overpowering. The amount is adjustable and optional.
- Cabbage is always economical but is best when in season with an almost sweet, green flavor.
- Apple cider vinegar adds a slightly sour note for a sweet/sour effect on the cooked cabbage.
- Brown sugar plays up the sweetness in the meal and balances the sweet/sour note that’s inherent in the apple cider vinegar.
Here’s how to make this recipe.
- Brown the sausage and onion. To a skillet set over medium heat, add the sausage. Use a heat-safe utensil to break up the sausage as it begins to cook. Using a knife, dice the onion and mince the garlic. Add to the sausage and stir to combine. Once it has cooked for 6 to 8 minutes, to the sausage, add the fresh thyme sprigs, red pepper flakes, black pepper, salt, and Worcestershire sauce. Mix everything to combine.
- Prepare the cabbage. Using a knife, slice the cabbage to remove the core. Slice the cabbage into strips approximately ¼- to ½-inch thick.
- Cook the cabbage. Place the cabbage on top of the cooked sausage and onion mixture, place on a lid, and let it wilt for 4 to 6 minutes. Mix the slightly cooked cabbage with the sausage and cook for an additional 4 to 6 minutes. Mix in the apple cider vinegar and brown sugar. Let the excess moisture cook off for about 3 to 4 minutes. Once cooked, remove from the heat, remove any of the cooked thyme sprigs, and garnish with chopped parsley. Serve warm or cold.
These pro tips will make this recipe a success.
- Sausage prepared in a casing can be used for this recipe. Simply remove the casing before adding the sausage to the skillet. Then proceed as indicated in the recipe.
- Even though it may look like a scary amount in the skillet, add in more cabbage than you think you’ll need. It’s a green, which means it will cook down significantly in the heat. Heap it on! Placing a lid on the pan helps draw moisture out of the cabbage, allowing it to cook down faster.
- You can cook the cabbage for as long as you want. If you like a really wilted cabbage, cook the cabbage and sausage mixture longer. If you like a crisper texture of cabbage, cook it for the amount of time listed.
Frequently asked questions about this recipe.
No, leave it out to make the dish vegetarian or choose another ground meat. The important part to remember is sausage contains herbs and spices so the recipe will need some adjustment and additions.
Any cabbage will work in this recipe. I enjoy a savoy variety with crinkled leaves for a great texture.
Of course. The red pepper flakes add some heat which I think is really nice in this recipe, but you can leave it out without sacrificing the overall dish.
Leftovers should be stored in an airtight container in the refrigerator and will last 7-10 days.
You’ll love these other summer recipes.
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!
Skillet Sausage & Cabbage
- 1 lb ground Italian sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- ¼ tsp red pepper flakes optional
- ½ tsp black pepper
- 1 tsp kosher salt
- 2 tsp Worcestershire sauce
- 2 lb cabbage
- 2 tbsp apple cider vinegar
- 1 tbsp light brown sugar
- ¼ cup chopped fresh parsley
- In a large 12-inch skillet or braiser, brown the sausage, onion, and garlic over medium heat, 6-8 minutes. Add the fresh thyme, red pepper flakes, black pepper, kosher salt, and Worcestershire sauce and stir to combine them into the sausage.1 lb ground Italian sausage, 1 medium onion, 2 cloves garlic, 2 sprigs fresh thyme, ¼ tsp red pepper flakes, ½ tsp black pepper, 1 tsp kosher salt, 2 tsp Worcestershire sauce
- Cut the cabbage into ¼ to ½-inch slices. Add the cabbage to the skillet. The cabbage will be heavily mounded at first. Place a lid over the cabbage to begin the cooking process and wilt the cabbage, 4-6 minutes. When the cabbage begins to decrease in volume, stir the cabbage into the sausage and cook until the cabbage is softened evenly, 4-6 minutes.2 lb cabbage
- When the cabbage is softened, add the apple cider vinegar and brown sugar. Stir into the cabbage the sauté to evaporate most of the liquid, 3-4 minutes. Once cooked, remove the skillet from the heat. Sprinkle with the parsley and serve.2 tbsp apple cider vinegar, 1 tbsp light brown sugar, ¼ cup chopped fresh parsley