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–+ servings

Sausage and Cabbage

This quick and easy sausage and cabbage recipe combines smoky kielbasa, sweet onions, and tender cabbage with a tangy dash of red wine vinegar for a comforting meal perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 lb kielbasa smoked sausage Substitutes: turkey kielbasa or chicken sausage
  • 1 1/2 tbsps olive oil Divided; can replace with avocado oil
  • 1 medium onion Chopped
  • 3 cloves garlic Minced
  • 1 medium head cabbage Cored and chopped into 1-inch pieces (about 2 lbs)
  • 3/4 tsp kosher salt Plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tsp red wine vinegar

Equipment

  • large skillet or Dutch oven
  • Plate

Method
 

How to Make Sausage and Cabbage
  1. Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large skillet or dutch oven over medium heat. Add 1/2 tablespoon oil and the kielbasa. Cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
  2. Return the skillet to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Stir occasionally and cook until the onion softens.
  3. Add the garlic, cabbage, salt, and pepper to the skillet. Toss well to combine. Cover and cook for 12 minutes, stirring every 4–5 minutes, until the cabbage is wilted.
  4. Stir in the vinegar and return the kielbasa to the pot. Cover and cook for an additional 3 minutes until the cabbage is tender and the sausage is hot. Taste and adjust the salt if necessary. Serve and enjoy!

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 4gCholesterol: 35mgSodium: 900mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

This sausage and cabbage recipe is perfect for weeknights or meal prep! Cool leftovers completely and store in airtight containers for up to 4 days, or freeze for up to 3 months. For a low-sodium option, use reduced-sodium sausage. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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