What is more comforting than the Southern classic that is cabbage and sausage, nothing at all! This extra filling and hearty dish is so wildly easy to make yet so flavorful and perfect for meal prepping. You can serve this one as a side dish or as a main entree, a simple meal to have in your cozy rotation!
- 3 tablespoons unsalted butter, sub for bacon grease or duck fat
- 12 ounces pre-cooked andouille or kielbasa sausage links, sliced into rounds
- 1 cup chopped yellow onion
- 4 garlic cloves, finely minced
- 2 teaspoons packed brown sugar
- 1 medium-sized head of green cabbage (about 2 lbs), roughly chopped into pieces
- 2 tablespoons apple cider vinegar, sub for red wine vinegar
- 2 teaspoons cajun seasoning- I use Tony Chachere’s or Slap Ya Mama
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon crushed red pepper flakes, optional
- freshly chopped parsley, for garnish- optional
- In a large deep skillet or dutch oven, heat the butter over medium heat. Once the butter is sizzling, add the sausage rounds into the pan in an even single layer. Cook until golden brown, about 3-5 minutes per side. Then use a utensil to transfer the sausage to a plate and set aside.
- Add the chopped onion into the pan and sauté together until the onion becomes translucent and tender, about 2-3 minutes. Then add in the garlic and stir together along with the onion until the garlic is fragrant, about 1-2 minutes.
- Add in the brown sugar and stir together with the onion/garlic until the sugar begins to dissolve.
- Toss in the chopped cabbage- note: depending on the size of your pan, you may need to add in about half of the cabbage first. Then pour in the vinegar and carefully stir together. Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes. Then add in any remaining cabbage, if needed, and continue cooking for another 3-4 minutes.
- Add the cooked sausage rounds back into the pan and seasoning the dish with the cajun seasoning, nutmeg, and red pepper flakes (if using). Stir everything together to fully combine. Allow the dish to continue cooking together for another 3-5 minutes and then remove from heat.
- Taste the cabbage and sausage and adjust seasoning by adding more cajun seasoning, if desired. Serve immediately and garnish with freshly chopped parsley if you’d like. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Cajun seasoning substitute: seasoned salt works great!
- Storing: keep any leftovers stored inside of an airtight container in the fridge and it will last for up to 4 days. Simply reheat in the microwave as necessary.
Keywords: sausage, cabbage, cajun, one pan, skillet, easy, southern