I first made this one-pan Cabbage and Sausage Skillet for St. Patrick’s Day dinner at a friend’s, but it’s so easy, budget-friendly, and tasty, we’ve taken to making it year-round!
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.
5 Star Review
“Made this recipe and it was OUTRAGEOUSLY good! Thanks, Erin for a great healthy meal.”— Loucinda —
Cook with Cabbage More Often
Although potatoes are the vegetable most quickly associated with Irish fare (as evidenced by Slow Cooker Sausage, Cabbage and Potatoes), I’m going to argue that cabbage deserves a turn.
Most of the year, this vegetable is doomed to be shoved into the bottom bin at the grocery store, somewhere between the trendier kale and cauliflower.
On a good day, cabbage can aspire to be smothered with mayo and dubbed Healthy Coleslaw or pickled and renamed sauerkraut.
Rarely do we enjoy cabbage as simply “cabbage,” with the exception of St. Patrick’s Day.
In tonight’s one-pan cabbage and sausage skillet, the cabbage adds a light bite beside smoked turkey sausage and tender brown rice. (Serve this dish up beside some freshly baked Irish Soda Bread and call it dinner.)
How to Make This Sausage and Cabbage Recipe
Making this one-pan sausage and cabbage recipe is as simple as sautéing these two ingredients together with onion, adding brown rice and fire-roasted tomatoes, then covering the pan.
Twenty minutes later, dinner is served!
- 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.
- 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!
- 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.
Cabbage and Sausage Skillet
- 3 tablespoons extra-virgin olive oil divided
- 14 ounces smoked, fully-cooked turkey sausage or chicken sausage, sliced into rounds
- 1/2 head cabbage cut into thin slices
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups low-sodium chicken stock
- 1 can fire-roasted tomatoes in their juices (15 ounces)
- 1 cup instant brown rice
- 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.
- 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.
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Frequently Asked Questions
Sure! While I have only ever made this recipe as it is written, I think you could turn it into a delicious vegan St. Patrick’s day recipe by opting for vegetable stock and swapping the turkey sausage for your favorite vegan-style sausages.
I have not made this dish with long grain rice before however many readers have done so with success. I suggest cooking the rice separately (see How to Cook Brown Rice), and then stirring the cooked rice into the other ingredients at the end.
I’m afraid the tomatoes are pretty important in this recipe because they add both liquid and flavor. I can’t think of another veggie that would provide the same function. If you decide to experiment and find one that works, I’d love to hear what you used!