Cabbage and Smoked Sausage

Why You’ll Love This Recipe

• Quick and easy to prepare in one skillet
• Smoky, savory, and slightly sweet flavor balance
• Low-carb and keto-friendly with easy substitutions
• Budget-friendly ingredients that feed a crowd
• Comfort food that works as both a main dish or side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil, divided
1 head of cabbage, chopped
Salt and pepper, to taste
⅓ cup chicken broth or white wine (omit wine for keto)
2 (12-ounce) packages smoked sausage (kielbasa or another low-carb smoked sausage)
1 tablespoon chopped garlic (about 4 cloves)
1 teaspoon hot sauce
1 tablespoon sugar-free honey or maple syrup (or regular honey if not following keto)
2 tablespoons chopped parsley

Directions

1. Heat 1 ½ tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage slices and cook until browned on both sides, about 5–6 minutes. Remove and set aside.
2. Add the remaining olive oil to the same skillet. Stir in the chopped cabbage, season with salt and pepper, and cook for about 5–7 minutes until the cabbage begins to soften.
3. Add the garlic and continue to cook for 1–2 minutes until fragrant.
4. Pour in the chicken broth or white wine and stir to deglaze the pan, scraping up any browned bits.
5. Stir in the hot sauce and honey (or sugar-free alternative), mixing well to coat the cabbage.
6. Return the browned sausage to the skillet and toss everything together. Cook for another 5 minutes until the cabbage is tender and flavors are well combined.
7. Garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. Preparation time is 10 minutes, and cooking time is around 20 minutes, for a total of 30 minutes.

Variations

• Use red cabbage instead of green for a colorful twist.
• Add onions, bell peppers, or mushrooms for extra flavor.
• Make it spicier with more hot sauce, red pepper flakes, or sliced jalapeños.
• Swap smoked sausage for turkey sausage or chicken sausage for a lighter version.
• Add a splash of apple cider vinegar for tangy flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in short intervals. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use pre-shredded cabbage instead of a whole head?

Yes, bagged coleslaw mix works well for convenience.

What type of sausage works best?

Kielbasa is classic, but any smoked sausage will work. Choose a low-carb variety if following keto.

Can I make this dish vegetarian?

Yes, substitute the sausage with plant-based smoked sausage or mushrooms for a meatless option.

Is chicken broth or white wine better?

Both add flavor broth makes it heartier, while wine gives it a light, aromatic taste.

Can I omit the sweetener?

Yes, but the honey or maple syrup helps balance the smoky and savory flavors.

How do I keep the cabbage from getting soggy?

Cook over medium-high heat and avoid overcooking; you want it tender with a little bite.

Can I add potatoes to this dish?

Yes, diced potatoes can be added for a heartier meal, though it won’t be keto-friendly.

Can I make this spicy?

Definitely add more hot sauce, cayenne, or sliced hot peppers.

How do I slice the sausage?

You can slice it into rounds, on the diagonal, or into bite-sized chunks depending on preference.

Can I meal prep this recipe?

Yes, it reheats well and makes a great make-ahead lunch or dinner.

Conclusion

Cabbage and Smoked Sausage is a flavorful, fuss-free skillet dish that’s both filling and nutritious. With smoky sausage, tender cabbage, and a touch of sweetness and heat, it’s a versatile recipe that fits into weeknight meals, keto diets, or hearty family dinners. This is comfort food at its simplest and most delicious.

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