This yummy Smoked Sausage and Cabbage Recipe is my take on a popular Southern dish. It’s made with salty, smokey sausage and pan-fried, tender cabbage. Pair this dish with BBQ mains and sides, and you’ll have a filling and delicious meal.
Smoked sausage and cabbage is a beloved Southern/soul food side dish. It’s quick to make (ready in less than 20 minutes) and has an uber-tasty flavor even though it’s made with simple ingredients, like cooked cabbage. The best part about smoked sausage and cabbage recipes is the ingredients are primarily pantry staples, so you won’t need to hit the store to make this dish.
Here are a few additional recipes you can make with leftover cabbage: Asian Cabbage Salad or Fried Cabbage with Bacon & Onions.
Table of Contents
Why You’ll Love This Recipe
- Quick – This smoked sausage and cabbage dish takes less than 20 minutes (including prep time!).
- Easy – You need minimal kitchen tools/appliances for this recipe.
- Flavorful – The seasoning, honey, vinegar, and onion create a delicious taste with each bite of this smoked sausage recipe.
- Simple – This cabbage and sausage recipe is quick and convenient with only a handful of steps.
- Packed with nutrients – This yummy, simple cabbage and sausage recipe is full of protein, fiber, vitamins, and minerals from the ingredients, making it a great option for a healthy main or side dish.
- Great for BBQs – While this recipe is versatile, it pairs well with BBQ foods, making it an excellent option for your next BBQ get-together.
Ingredients & Substitutions
- Sausage: Any sausage will work for this smoked sausage and cabbage dish. I like using jalapeño sausage to add a bit of heat to the recipe. Andouille and chicken sausage are also great options for this fried cabbage recipe.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How To Cut Cabbage
Start by cutting the cabbage in half, so it does not roll as you’re slicing it. Remove the core from each piece, then slice into quarters. Then, thinly slice the cabbage for the smoked sausage and cabbage dish. You can also use a mandolin to help you shred the cabbage more quickly.
How to Make Make Smoked Sausage & Cabbage
Quick Overview
- Brown the sausage and onion.
- Sauté the cabbage and spices.
- Sauté remaining ingredients.
Step by Step Instructions
Cook the fresh onion until translucent before adding the cabbage.
Ensure you add honey in the last step, as it burns easily if left on the stove too long.
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and fry until browned. (If using fresh onion, sauté for 4-5 minutes before adding the cabbage).
Step 2: Add the cabbage, salt, onion powder, smoked paprika, and pepper. Sauté for 4-5 minutes.
Step 3: Deglaze the pan with about 1/4 cup of water if needed to lift the brown bits off the bottom of the pan.
Step 4: Add the garlic, honey, and vinegar. Satué for another 4-5 minutes or until cabbage is done to your liking.
Recipe Serving Suggestions
Garnish this recipe with fresh parsley or thyme for a pop of color.
You can serve this delicious smoked sausage and cabbage dish as a main or side dish. Turn it into a main dish by serving it over rice or mashed potatoes. Here are a few ideas for side dishes:
Expert Tips
- Avoid using raw sausage. If time is your main concern when making smoked sausage and cabbage, do not use raw sausage like Italian sausage, as it will take longer to cook through. Since smoked sausage is pre-cooked, it browns up in only a few minutes.
- Keep an eye on the sausage. As mentioned, smoked sausage is pre-cooked, so it just needs to be heated/browned for this recipe. Smoked sausage browns quickly on the stove, so it’s essential to keep an eye on it during this step to avoid burnt protein.
- Don’t overcook the cabbage. The cabbage should be tender when it’s ready. Avoid overcooking it, as that will lead to mushy or slimy cabbage you won’t want to eat.
Additions & Variations
- Add bacon: For extra flavor, add crispy bacon to this smoked sausage and cabbage dish. Chop the bacon into bits first, then pan-fry until crispy. Remove the bacon while the sausage, onion, and green cabbage are cooking. Then, toss it back into the pan for the last minute to heat it up.
- Vegan: You can easily turn this dish into a vegan recipe with a few substitutes. Use a vegan smoked sausage, like the Field Roast Smoked Apple & Sage Plant-Based Sausages, instead of regular sausage. Swap the butter for a non-dairy option (or olive oil) and use agave or maple syrup instead of honey. Follow the rest of the recipe as noted.
Recipe FAQs
Smoked sausage and cabbage is a versatile recipe that pairs well with many side and main dishes. You can enjoy it as a main dish by pairing it with noodles, rice, or potatoes. Or, eat it as a side dish and serve it with BBQ meat, mac and cheese, coleslaw, baked beans, cornbread, etc.
Kielbasa means sausage in Polish. So, Polish sausage and kielbasa are interchangeable terms. Each describes various types of sausage, ranging from raw to smoked in Polish cuisine.
I prefer making fried cabbage with sausage (like the above recipe). However, you can also pan-fry, grill, or boil smoked sausage before eating it.
Yes, smoked sausage is already cooked. So, you can eat it straight from the package. Or, you can heat it and enjoy it warm.
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Smoked Sausage and Fried Cabbage
Ingredients
- 2 Tablespoons unsalted butter
- 16 ounces smoked kielbasa sausage, sliced*
- 1 large head cabbage, chopped
- 1 1/2 teaspoons Morton kosher salt*
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- freshly cracked black pepper
- 6-7 cloves garlic, minced
- 1 Tablespoon honey
- 1 Tablespoon apple cider vinegar
- 1 yellow onion, diced, optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and fry until browned. (If using fresh onion, sauté for 4-5 minutes before adding the cabbage).2 Tablespoons unsalted butter, 16 ounces smoked kielbasa sausage, sliced*, 1 yellow onion, diced, optional
- Add the cabbage, salt, onion powder, smoked paprika, and pepper. Sauté for 4-5 minutes.1 large head cabbage, chopped, 1 1/2 teaspoons Morton kosher salt*, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, freshly cracked black pepper
- Deglaze the pan with about 1/4 cup of water if needed to lift the brown bits off the bottom of the pan.
- Add the garlic, honey, and vinegar. Satué for another 4-5 minutes or until cabbage is done to your liking.6-7 cloves garlic, minced, 1 Tablespoon honey, 1 Tablespoon apple cider vinegar
Notes
- Sausage: Any sausage will work for this smoked sausage and cabbage dish. I like using jalapeño sausage to add a bit of heat to the recipe. Andouille and chicken sausage are also great options for this fried cabbage recipe.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avoid using raw sausage. If time is your main concern when making smoked sausage and cabbage, do not use raw sausage like Italian sausage, as it will take longer to cook through. Since smoked sausage is pre-cooked, it browns up in only a few minutes.
- Keep an eye on the sausage. As mentioned, smoked sausage is pre-cooked, so it just needs to be heated/browned for this recipe. Smoked sausage browns quickly on the stove, so it’s essential to keep an eye on it during this step to avoid burnt protein.
- Don’t overcook the cabbage. The cabbage should be tender when it’s ready. Avoid overcooking it, as that will lead to mushy or slimy cabbage you won’t want to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
