20-Minute Smoked Sausage and Cabbage Skillet
By Beth Kaminski ·
This smoked sausage and cabbage skillet turns a short ingredient list into dinner in about 20 minutes. Brown the sausage first, then cook thinly sliced cabbage in the same pan so it picks up all those browned bits. A little mustard and cider vinegar brighten everything up at the end.
A Quick Dinner With One Skillet
Fully cooked smoked sausage makes this meal practical for busy nights. It only needs browning and reheating, leaving enough time to soften the vegetables without a long simmer. Cabbage adds volume and keeps a little texture, while onion balances the smoky sausage. The small amount of broth creates steam and loosens the browned bits from the pan.
Use a 12-inch skillet with a lid. A smaller pan makes the cabbage harder to turn and traps more moisture. Thin, roughly 1/4-inch cabbage ribbons are important for the timing. Thick chunks need longer to soften. Have the vegetables and sausage cut before heating the pan so you can move straight through the cooking process.
Ingredient Swaps and Serving Ideas
- Sausage: Use fully cooked smoked pork, beef, turkey, or chicken sausage. Check the package carefully; raw sausage is not a direct substitute for this timing.
- Cabbage: Green cabbage holds its shape well. Savoy cabbage also works but may soften a little sooner. A 16-ounce bag of shredded green cabbage can save prep time; avoid finely chopped slaw mixes.
- Broth: Water works in place of chicken broth because the sausage supplies plenty of seasoning.
- Mustard: Whole-grain mustard can replace Dijon in the same amount.
Serve the skillet on its own for a lighter dinner, or add bread, microwave rice, or leftover mashed potatoes for a more substantial meal. Keep hot sauce at the table rather than adding heat to the whole pan.
Make-Ahead and Storage
Slice the cabbage and onion up to two days ahead and refrigerate in a sealed container. Store the sliced sausage separately. Refrigerate cooked leftovers within two hours and use within three to four days. Reheat in a covered skillet over medium-low heat with a splash of water, stirring occasionally, until the sausage reaches 165°F. Freezing is possible, but the cabbage will be noticeably softer after thawing.
Frequently Asked Questions
Can I make the cabbage softer?
Yes. Add another tablespoon of water and cook covered for two to four extra minutes. This extends the total recipe time.
Why is there liquid in my skillet?
Cabbage releases water as it cooks. Leave the lid off during the final cooking stage so excess moisture can evaporate. The finished skillet should be lightly coated, not soupy.
Should I add more salt?
Taste after the sausage goes back into the pan. Smoked sausage and mustard vary in saltiness, so the recipe starts with only a small amount.
Can I double the recipe?
Use two large skillets rather than crowding one pan. A crowded skillet steams the sausage instead of browning it and takes longer to cook the cabbage.
Recipe
20-Minute Smoked Sausage and Cabbage Skillet
By Beth Kaminski · American
- Prep
- 6 min
- Cook
- 14 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 14 oz fully cooked smoked sausage
- 1 lb green cabbage, cored
- ½ medium yellow onion
- 2 clove garlic
- 1 tbsp olive oil
- 2 tbsp low-sodium chicken broth
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp Dijon mustard
- 2 tsp apple cider vinegar
Method
- 1
Prepare the ingredients: cut the sausage into 1/4-inch-thick rounds, slice the cabbage into ribbons no wider than 1/4 inch, thinly slice the onion, and mince the garlic.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat for about 1 minute, until shimmering.
- 3
Brown the sausage in the skillet for 4 minutes, turning halfway through, until several cut surfaces have golden-brown patches.
- 4
Transfer the sausage to a plate with a slotted spoon, leaving the oil and drippings in the skillet.
- 5
Cook the onion in the skillet for 2 minutes, stirring frequently, until it begins to soften.
- 6
Add the cabbage, garlic, broth, smoked paprika, salt, and pepper; toss with tongs, cover, and cook over medium heat for 4 minutes, until the cabbage has wilted.
- 7
Uncover and cook over medium-high heat for 2 minutes, turning the cabbage frequently, until most of the liquid has evaporated and the cabbage is tender with a slight bite.
- 8
Stir in the sausage, any juices from the plate, Dijon mustard, and vinegar; cook for 1 minute, stirring, until the sausage is hot throughout and the vegetables are lightly coated.
Serve straight from the skillet while the cabbage still has a little bite. Add bread or rice if you want to stretch it into a heartier dinner.
