This one-pan Cabbage and Sausage skillet is hearty, flavorful, and easy to make. It’s a cozy weeknight dinner with minimal cleanup and it’s budget-friendly to boot. What’s not to love?!
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5 Star Review
“Made this recipe and it was OUTRAGEOUSLY good! Thanks, Erin for a great healthy meal.”
— Loucinda —
Why You’ll Love this Cabbage and Sausage Recipe
- Simple Ingredients. This easy recipe is only seven ingredients (nine if you are a stickler and count salt and pepper).
- Fast and Easy. It’s almost completely hands-off (leaving time to pour yourself a Whiskey Smash). If a special project like Corned Beef and Cabbage isn’t in the cards, no biggie! This recipe gives you a similar vibe.
- One Pan. Because food tastes better the fewer dishes you have to wash. It’s why I love all of these one-pot meals!
- Wallet-Friendly. Cabbage is one of the most affordable kinds of produce and is incredibly nutritious. Recipes like Sautéed Cabbage, Cabbage Soup, and Cabbage Rolls stretch your dollar.
Ingredients and Substitutions
- Cabbage. If you’re not a believer in cabbage yet, perhaps its heavy dose of vitamin K, vitamin C, and folate will convince you otherwise (so you can make this Cabbage Roll Soup next).
- Smoked Turkey Sausage. Adds tons of hearty, meaty flavor to the dish while keeping it lean without excess fat or cholesterol.
- Onion. For an extra layer of flavor that adds both zip and sweetness.
- Fire-Roasted Tomatoes. For extra moisture, flavor, and powerful antioxidants, such as lycopene (they’re also key to this Stuffed Pepper Casserole).
- Instant Brown Rice. Keep the cooking time of this dish lightening fast while adding extra protein, fiber, iron, and vitamin B6 to the dish.
- Chicken Stock. Adds so much extra flavor to the rice compared to plain ol’ water. I keep things on the healthy side by choosing a quality low-sodium variety. Vegetable stock works too if that’s what you have on hand.
Step-by-Step Instructions
- Brown the Sausage. Remove and set aside.
- Saute the cabbage and onions with salt, and pepper until softened.
- Add some chicken stock, cover, and simmer for 10 minutes.
- Add the remaining chicken stock, canned tomatoes, and rice. Bring to a boil, then cover and simmer for 5 minutes.
- Stir in the sausage, cover, and remove from the heat. Let stand 5 minutes, until the liquid is absorbed and the rice is tender. ENJOY!
What to Serve With Cabbage and Sausage
- Bread. Crusty No Knead Bread would be perfection!
- Dinner Rolls. Like my soft and fluffy Homemade Dinner Rolls.
- Cornbread. Make dinner in two skillets by pairing cabbage and sausage with Skillet Cornbread!
Cabbage and Sausage
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 –6 servings
This one-pan cabbage and sausage skillet is hearty, flavorful, and easy to make. It’s a cozy weeknight dinner with minimal cleanup.
Email Me the Recipe!
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Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 14 ounces smoked, fully-cooked turkey sausage or chicken sausage, sliced into rounds
- ½ head cabbage cut into thin slices
- 1 small yellow onion diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ¼ cups low-sodium chicken stock
- 1 can fire-roasted tomatoes in their juices (15 ounces)
- 1 cup instant brown rice
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.
- With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper and cook until the onion begins to soften and brown, about 5 minutes.
- Add 1 cup of the chicken stock, cover, and reduce the heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also reheat this dish in the microwave.
Nutrition
Serving: 1(of 4)Calories: 403kcalCarbohydrates: 36gProtein: 21gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 53mgSodium: 1681mgPotassium: 487mgFiber: 5gSugar: 10gVitamin A: 667IUVitamin C: 75mgCalcium: 110mgIron: 12mg
Super easy and tasty! I tried this after getting a very large (and lovely looking ) head of cabbage from our food co-op. I followed the recipe as provided and wouldn’t change a thing. I served it with cornbread muffins. My husband, who is not a cabbage fan at all, was skeptical, but he declared it a winner and went back for seconds. And since it’s just the 2 of us we have dinner for another night!
Great to hear! Thank you Lauren!
I’ve made this and versions of it countless times for my grandfather. Always a hit! Says it reminds him of his immigrant mother’s dishes.
Great to hear, thank you JP!
REALLY love this recipe!!! It’s delicious and makes great leftovers!! I love that it has a good amount of protein and fiber. I’ve used both smoked chicken apple sausage from Trader Joe’s, and turkey kielbasa from Sprouts. Both are delicious in it! I find that the instant brown rice I use takes longer to cook than the recipe says, so I saute the cabbage for a few mins, then add the rice, canned tomatoes, and all the chicken broth and simmer everything for 15-20 mins or so. I usually make more than the recipe says and freeze some of it because it’s so good and makes a great leftover lunch. I like to serve it with parmesan, and sriracha for those that like spice. Nothing better than a delicious one-pot meal!!
So glad to hear you enjoyed it, Carissa! Thank you!
Tasty but I don’t know if it was the brand of the brown rice I used, as this recipe took me around 2h and a half to make, and about 2L of water and the rice still didn’t cook all the way through.
I’m so sorry to hear you had trouble with the recipe, Marlene. Which brand of instant brown rice did you use?