Quick Fried Cabbage with Sausage

Finding a dinner that’s both satisfying and quick enough for busy weeknights can feel impossible. Between work, family schedules, and everything else on your plate, the last thing you want is to spend hours in the kitchen making something complicated, especially when everyone’s already hungry and waiting at the table.

That’s where this fried cabbage with sausage comes in. It’s a one-pan wonder that comes together in under 30 minutes, uses simple ingredients you probably already have, and delivers serious comfort food flavor without any fuss. Plus, it’s budget-friendly and filling enough to keep everyone happy until morning.

What Kind of Cabbage Should I Use?

Green cabbage is the classic choice for fried cabbage with sausage and holds up really well to cooking without getting mushy. That said, you can also use savoy cabbage if you prefer a slightly more tender texture, or even mix in some red cabbage for a pop of color. Just avoid napa cabbage for this recipe since it’s too delicate and will break down too quickly in the pan. When picking out your cabbage at the store, look for one that feels heavy for its size with tight, crisp leaves and no brown spots.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Kielbasa sausage: You can use smoked sausage, andouille, chorizo, or even Italian sausage instead. If you want a lighter option, turkey kielbasa works great too. Just keep in mind that different sausages will change the flavor profile a bit.
• Cabbage: Green cabbage is traditional here, but you can use savoy cabbage for a more tender texture or mix in some red cabbage for color. Napa cabbage cooks faster, so reduce your cooking time by a few minutes if using it.
• Olive oil: Butter or bacon grease make tasty alternatives and add extra richness to the dish. If using bacon grease, you might want to cut back on the salt a little.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well for that tangy finish. You can also use a squeeze of lemon juice if that’s what you have on hand.
• Onion: Yellow, white, or sweet onions all work fine. Shallots are a nice option too if you want something a bit milder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried cabbage is overcrowding the pan, which causes the cabbage to steam instead of getting those nice caramelized edges – if your pan looks too full, cook the cabbage in two batches for better results.

Another common error is cutting the cabbage into pieces that are too small, which turn mushy and lose their texture, so aim for roughly 1-inch chunks that will hold up during cooking.

Don’t skip browning the sausage properly in the first step, as those crispy, caramelized bits add tons of flavor to the dish, and make sure to save any browned bits stuck to the bottom of the pan by scraping them up when you add the cabbage.

Finally, resist the urge to constantly stir the cabbage – letting it sit undisturbed for a few minutes between stirs allows it to develop that delicious golden-brown color instead of just wilting.

What to Serve With Fried Cabbage with Sausage?

This dish is pretty hearty on its own, but I love serving it with mashed potatoes or buttered egg noodles to soak up all those good flavors from the cabbage and sausage. A slice of crusty rye bread or pumpernickel on the side is perfect for mopping up any juices left in your bowl. If you want to add something fresh to balance out the richness, a simple cucumber salad with dill or a quick slaw with a tangy dressing works great. Some people also like to serve this over rice or with roasted potatoes for a complete meal that’ll definitely fill you up.

Storage Instructions

Store: Keep your fried cabbage and sausage in an airtight container in the fridge for up to 4 days. This dish actually tastes great the next day once all the flavors have had time to meld together, making it perfect for meal prep or leftovers throughout the week.

Freeze: You can freeze this for up to 3 months in a freezer-safe container or bag. Just let it cool completely first, then portion it out if you want individual servings ready to go. The cabbage might be a bit softer after freezing, but the flavor stays delicious.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring in between. Add a splash of water or broth if it seems dry while reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 120-140 g
• Carbohydrates: 45-55 g

Ingredients

• 1 lb kielbasa (I prefer Hillshire Farm for the best snap)
• 2.5 tbsp olive oil (I reach for Botticelli for a smooth finish)
• 1 large onion
• 4 cloves garlic, minced
• 1 cabbage (cut into 1-inch thick ribbons for even wilting)
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tsp red wine vinegar (adds a hit of acid to balance the fat)
• 1/2 tsp smoked paprika

Step 1: Prepare Mise en Place and Cut Sausage

• 1 lb kielbasa, sliced
• 4 cloves garlic, minced
• 1 large onion, diced
• 1 cabbage, cut into 1-inch ribbons

Slice the kielbasa into ¼-inch thick rounds or half-moons—this shape maximizes the surface area for browning and makes eating easier.

Mince your garlic, dice the onion into bite-sized pieces, and cut the cabbage into 1-inch thick ribbons by halving it lengthwise, removing the core, then slicing crosswise.

Having everything prepped before you start cooking ensures you can move quickly through the next steps without scrambling.

Step 2: Brown the Sausage

• 2.5 tbsp olive oil
• 1 lb kielbasa, sliced

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the sausage slices in a single layer and let them cook undisturbed for 2-3 minutes until the bottoms develop a golden-brown crust.

Flip and cook the other side for another 2-3 minutes.

Transfer the browned sausage to a clean plate and set aside—don’t worry about cooking it completely through; it will finish cooking when it returns to the pan.

Step 3: Soften the Aromatics

• 1 large onion, diced

Reduce the heat to medium-low and add the diced onion to the same skillet with the rendered fat.

Cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.

This gentle cooking allows the onion to release its natural sweetness without browning, creating a flavorful base for the cabbage.

Step 4: Add Cabbage and Build Flavor

• 4 cloves garlic, minced
• 1 cabbage, cut into 1-inch ribbons
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

Add the minced garlic to the softened onions and cook for 30 seconds until fragrant, then add the cabbage ribbons, salt, pepper, and smoked paprika.

The paprika adds a subtle smoky depth that complements the sausage beautifully.

Stir everything together to coat the cabbage with the oil and aromatics, then cover the skillet and cook for 10-12 minutes, stirring every 4-5 minutes.

I like to lift the lid periodically and smell the cabbage—when it smells sweet and tender rather than raw, you’re close to done.

Step 5: Finish and Combine

• browned sausage from Step 2
• cabbage mixture from Step 4
• 1 tsp red wine vinegar

Return the browned sausage to the skillet along with the red wine vinegar.

Stir well to distribute everything evenly, then cover and cook for 2-3 minutes more until the sausage is heated through and the flavors meld.

The vinegar adds a bright, acidic punch that cuts through the richness of the fat and sausage, balancing the dish beautifully.

Quick Fried Cabbage with Sausage

Delicious Quick Fried Cabbage with Sausage recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1600

Ingredients Method

Ingredients

  

• 1 lb kielbasa (I prefer Hillshire Farm for the best snap)
• 2.5 tbsp olive oil (I reach for Botticelli for a smooth finish)
• 1 large onion
• 4 cloves garlic, minced
• 1 cabbage (cut into 1-inch thick ribbons for even wilting)
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tsp red wine vinegar (adds a hit of acid to balance the fat)
• 1/2 tsp smoked paprika

Method

 

1. Slice the kielbasa into ¼-inch thick rounds or half-moons—this shape maximizes the surface area for browning and makes eating easier. Mince your garlic, dice the onion into bite-sized pieces, and cut the cabbage into 1-inch thick ribbons by halving it lengthwise, removing the core, then slicing crosswise. Having everything prepped before you start cooking ensures you can move quickly through the next steps without scrambling.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage slices in a single layer and let them cook undisturbed for 2-3 minutes until the bottoms develop a golden-brown crust. Flip and cook the other side for another 2-3 minutes. Transfer the browned sausage to a clean plate and set aside—don't worry about cooking it completely through; it will finish cooking when it returns to the pan.
3. Reduce the heat to medium-low and add the diced onion to the same skillet with the rendered fat. Cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. This gentle cooking allows the onion to release its natural sweetness without browning, creating a flavorful base for the cabbage.
4. Add the minced garlic to the softened onions and cook for 30 seconds until fragrant, then add the cabbage ribbons, salt, pepper, and smoked paprika. The paprika adds a subtle smoky depth that complements the sausage beautifully. Stir everything together to coat the cabbage with the oil and aromatics, then cover the skillet and cook for 10-12 minutes, stirring every 4-5 minutes. I like to lift the lid periodically and smell the cabbage—when it smells sweet and tender rather than raw, you're close to done.
5. Return the browned sausage to the skillet along with the red wine vinegar. Stir well to distribute everything evenly, then cover and cook for 2-3 minutes more until the sausage is heated through and the flavors meld. The vinegar adds a bright, acidic punch that cuts through the richness of the fat and sausage, balancing the dish beautifully.