As a gal who grew up in an Irish Catholic family, still oohs and awes over rainbows, and considers whiskey a pantry staple, I look forward to St. Patrick’s Day every year. Tonight, I’m bringing this One Pan Cabbage and Sausage Skillet over to a like-minded friends’ house for a St. Paddy’s feast. On the agenda: slurping green beer and singing old Irish drinking songs.
Wait, that was college. Tonight, we’re going to sip Jameson cocktails, nibble Irish cheddar, and put their daughter to bed by seven. Then, we’ll turn our attention to this killer, one-pan cabbage and sausage recipe, accompanied by Guinness, followed by Irish Whiskey Ice Cream. I can’t wait. Cheers to parties in your late 20s/early 30s: the food (and drinks) are better, the beer won’t stain your teeth, and everyone stays to help clean.
If you don’t have a St. Patrick’s Day celebration of your own planned for this evening—or if you currently have no dinner planned at all—you still have plenty of time to add this one pan cabbage and sausage skillet with rice to your menu. It’s only seven ingredients (nine if you are a stickler and count salt and pepper), is hands off, and cooks entirely in ONE pan. Now that is my kind of meal!
Although potatoes are the vegetable most quickly associated with Irish fare, I’m going to argue that cabbage deserves a turn. Most of the year, this bald-headed 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 coleslaw or pickled and renamed sauerkraut. Rarely do we enjoy cabbage as simply “cabbage,” with the exception of St. Patrick’s Day.
About This Smoked Sausage and Cabbage Skillet
In tonight’s cabbage and sausage skillet, the cabbage adds a light bite beside smoked turkey sausage. Making this 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.
Although I’m sharing this recipe in honor of St. Patrick’s Day, one pan cabbage and sausage skillet is an ideal meal for any night when you need to put a healthy, hearty dinner on the table but are in no mood for dishes (ahem, just about every night of my life). Yes, the cabbage and sausage add a special St. Patrick’s Day charm, but the fact that this all-in-one recipe includes lean protein, veggies, whole grains, and only requires one pan to cook launches it into the year-round, go-to recipe category in my book.
How to Store and Reheat Sausage and Cabbage
- 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.
More Favorite St. Patrick’s Day Recipes
- Green Whiskey Smash
- Mashed Cauliflower Colcannon
- Flourless Whiskey Cake
- Corned Beef and Cabbage Grilled Cheese
- Rainbow Fruit Pizza
- Whole Wheat Irish Soda Bread
- Mint Smoothie {healthy copycat Shamrock Shake}
Happy St. Patrick’s Day everyone! May it be filled with plenty of luck, a little extra charm, and as few dishes to wash as possible.
One Pan Cabbage and Sausage Skillet with Rice
Ingredients
- 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
Instructions
- Heat 1 tablespoon olive oil in 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 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.
Nutrition
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Made the One Pan Cabbage and Sausage Skillet with Rice tonight. Unfortunately, in Australia, we don’t seem to have ‘fire roasted’ tomatoes and smoked sausage isn’t easy to come by either. So instead I used chicken, white wine and garlic sausages and a chorizo sausage. I found the dish bland, so I also added 1 tablespoon of smoked paprika, a tablespoon of minced garlic and 2 carrots, julienned, which improved the flavour tremendously. I really enjoyed this but my husband and son not so much. Will just have to make for me then! lol
I’m coming to this recipe very late because we were out of the country until a few days ago. This one would be good all year round, and it’s especially on my list for later this summer for cooking at the beach where my kitchen is a microwave and an electric skillet. Maybe by then I’ll be able to deal with the tomatoes (I am thoroughly sick of them right now). Just out of curiosity, is there anything you can think of that I could substitute for the tomatoes? I’d love some ideas.
By the way, for me, cabbage is a year ’round veggie. I do make coleslaw, though without mayonnaise, but I also love it steamed with a little butter. Yum!
Hi Susan! 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 do find one that works though, I’d love to hear what you used! (And I’m a fan of no-mayo coleslaw too!)
My niece went grocery shopping for lettuce and brought back cabbage! Hmm, green right? So I tried the cabbage, sausage & rice skillet recipe. Doubled for 8 people. Everybody loved it and teenage nephews went back for thirds! Great recipe!
Connie, it sounds like a happy accident! I am so happy to hear you all enjoyed this so much. Thanks for trying the recipe and leaving this kind review!
Had a head of cabbage from a CSA share. My husband said he’s not a big fan, but I can make anything taste good. He was a fan tonight! I probably used less sausage and I only had regular canned tomatoes, but still very very good.
YAY Sarah! I’m so glad to hear the recipe was a hit. :) Thanks so much for giving it a try and reporting back!
I have been trying to find more cabbage recipes to make at home since it is not a common ingredient in our house, and this one is perfect for that! I am definitely going to try veganizing this, thanks for the inspiration!
You are so welcome Jasmine! I hope you love it.
It was delicious! I also put thinly sliced zucchini and yellow squash that I had in the fridge. Used long cooking white rice as I did not have brown rice or instant brown rice. It may not be the Irish dish it was intended to be, but it definitely is a meal that will be made again in this house.
Tammy, I am so so happy it is a repeat recipe for you. Thanks for leaving this review and sharing your adaptations too!
I definitely tried this back in march! My husband and I loved it and I was so happy it was easy to make! I’m making it again tonight. Thanks for posting this one! ❤️
Sarah, I am so so happy to hear how much you all enjoyed it, thank you!!
Made this today. Cabbage and rice seemed an odd combo to me but it turned out great! I didn’t have instant rice so I cooked up some brown rice in the instant pot and added it at the end. My final product was a little juicy but I prefer it that way.
Easy & yummy–I’ll definitely make this again!
I’m so happy to hear that this was a hit, Susan! Thank you for taking the time to share this kind review!
Hi Rob! I’m sorry to hear that you didn’t enjoy this recipe. I (and many other readers) love the flavors, so I really wish you would’ve enjoyed it too!
This is delicious! Made it for St Patty’s day earlier this week, and making again tonight to use up the rest of the cabbage :D thanks for another tasty meal!
Thank you for sharing this kind review, Heidi! I’m so happy you enjoyed the recipe!