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Sausage and Cabbage

This simple one-pan sausage and cabbage dish delivers honest, satisfying flavor with minimal effort. The sweet, tender cabbage balances the savory richness of browned sausage, creating a naturally creamy, deeply savory meal without any cream at all. Ready in 30 minutes and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound Italian sausage removed from casings (or sliced into coins if using links)
  • 1 medium head of green cabbage sliced into thin strips
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon caraway seeds optional but recommended
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon olive oil or butter only if using very lean sausage

Equipment

  • Large skillet or saute pan (12-inch preferred)
  • Wooden spoon or silicone spatula
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups

Method
 

  1. Heat a large skillet over medium-high heat and add the sausage, breaking it into bite-sized pieces as it cooks. Let it sit undisturbed for 2 to 3 minutes before stirring to develop a nice brown crust.
  2. Continue cooking and stirring the sausage for 5 to 7 minutes until it's deeply browned and cooked through.
  3. Add the diced onion directly to the pan and stir to combine with the sausage.
  4. Let the onion cook for 3 to 4 minutes, stirring occasionally, until it becomes translucent and fragrant.
  5. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  6. Add the sliced cabbage to the pan along with 1/2 teaspoon of salt, the black pepper, caraway seeds if using, and red pepper flakes if desired. Toss everything together.
  7. Cook the cabbage uncovered for 8 to 10 minutes, stirring occasionally, until it wilts and begins to soften.
  8. Pour in the chicken or vegetable broth and taste the dish, adding the remaining 1/2 teaspoon of salt if needed. Simmer everything together for 2 to 3 minutes until the cabbage is tender.
  9. Taste and adjust the seasoning with more salt, pepper, or caraway seeds as desired. Serve hot straight from the skillet or transfer to a serving bowl.

Notes

Use fresh sausage for best results as it renders fat that flavors the entire dish. Slice cabbage as thin as possible for faster cooking and better texture. Don't skip browning the sausage properly as that's where all the flavor develops. Works perfectly as a main course over rice, mashed potatoes, or served in a crusty roll. This dish is naturally low-carb and keto-friendly. Stores well in the refrigerator for 3-4 days and freezes for up to 3 months.