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
