Dinner

Sausage and Cabbage Skillet

Name: Sausage and Cabbage Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage, sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 small head green cabbage, thinly sliced; 1/4 cup chicken broth; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Emily Roberts February 27, 2026

Total Time: 28 mins Difficulty: Beginner

Jump To Recipe Print Recipe

A sizzling skillet filled with browned sausage, soft cabbage, and smoky paprika, finished with a sprinkle of red pepper flakes for a quick, satisfying one-pan meal.

Sausage and Cabbage Skillet is your ticket to a quick, satisfying one-pan meal that’s bursting with bold flavor. This beginner-friendly dish features browned Italian sausage, sweet onion, and tender green cabbage soaking up smoky paprika and zesty red pepper flakes. All you need is one skillet, olive oil, and a few pantry staples for a hearty dinner that comes together in minutes. Keep reading for all the tips, tricks, and serving ideas to make this recipe a family favorite.

Key Ingredients

Before diving into the skillet, make sure you’ve got these fresh, flavorful ingredients on hand:

1 tablespoon olive oil: Creates a non-stick surface and helps brown the sausage.
1 pound Italian sausage, sliced: Provides juicy, savory flavor with a spicy kick.
1 medium onion, thinly sliced: Adds sweetness and depth to the base.
2 cloves garlic, minced: Infuses aromatic, pungent garlic notes.
1 small head green cabbage, thinly sliced: Delivers crunchy texture that softens to tender perfection.
1/4 cup chicken broth: Helps steam the cabbage and adds savory moisture.
1 teaspoon smoked paprika: Brings a rich, smoky depth to the skillet.
1/2 teaspoon red pepper flakes: Adds a pop of heat and colorful specks.
1/2 teaspoon salt: Enhances overall flavors and balances the seasoning.
1/4 teaspoon black pepper: Provides subtle heat and seasoning depth.

How To Make Sausage and Cabbage Skillet

This recipe is all about layering flavors and textures in one pan. You’ll start by searing the sausage to lock in juicy richness, then sweat the onion and garlic until fragrant. Next, the cabbage steams in savory broth until tender, before finishing with smoky paprika and a pinch of red pepper flakes for the perfect bite. Follow these simple steps for a no-fuss, flavor-packed dinner.

1. Heat the olive oil in a large skillet over medium-high heat. Preheat a large skillet on medium-high, then add 1 tablespoon olive oil and swirl until shimmering, about 30 seconds.

2. Add the sliced sausage and cook until browned on all sides, about 5 minutes. Arrange the Italian sausage slices in a single layer, letting them sear undisturbed before flipping to achieve an even, golden crust.

3. Stir in the onion and garlic and cook until the onion is softened, about 3 minutes. Mix in thinly sliced onion and minced garlic, stirring occasionally until the onion turns translucent and the garlic becomes fragrant.

4. Add the sliced cabbage to the skillet and season with salt and black pepper. Toss in the green cabbage with 1/2 teaspoon salt and 1/4 teaspoon black pepper, coating every strand for even seasoning.

5. Pour in the chicken broth, cover, and reduce the heat to medium-low; simmer until the cabbage is tender, about 8 minutes. Add 1/4 cup chicken broth, cover the pan, then lower the heat and let the cabbage steam until it softens but still holds its shape.

6. Remove the lid, sprinkle in the smoked paprika and red pepper flakes, and cook for 2 more minutes until the liquid evaporates. Uncover, stir in 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes, and let any excess liquid cook off for a richly flavored finish.

7. Taste and adjust seasoning with additional salt or pepper if needed. Give it a quick taste and balance with more salt or black pepper for your preferred level of seasoning.

8. Serve the skillet warm and enjoy! Spoon the hot mixture onto plates or into bowls and dig right in.

Serving Suggestions

This Sausage and Cabbage Skillet is hearty on its own, but these creative pairings will elevate your meal even further:

Crusty artisan bread: Serve alongside warm slices of bread to mop up the savory juices from the pan.
Creamy mashed potatoes: Spoon the sausage and cabbage mixture on top of fluffy mashed potatoes for ultimate comfort food vibes.
Fresh green salad: Balance the richness with a crisp salad tossed in a light vinaigrette for a refreshing contrast.
Pickled vegetables: Add tangy pickles or sauerkraut on the side to cut through the richness and add a bright pop.

Tips For Perfect Sausage and Cabbage Skillet

A few simple tricks can turn this rustic one-pan dinner into something spectacular. Keep these friendly pointers in mind as you cook:

For a milder flavor, omit the red pepper flakes.
Try using bratwurst or kielbasa if you prefer a different sausage variety.
Add a splash of apple cider vinegar right before serving to brighten the flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

How To Store It

Whether you’re prepping ahead or saving leftovers, proper storage helps maintain the lovely texture and flavor of this skillet:

Refrigerate in an airtight container within two hours of cooking for up to 3 days.
Reheat gently over medium-low heat on the stovetop, adding a splash of broth if the cabbage seems dry.
Freeze cooled portions in sealed freezer-safe containers for up to 1 month; thaw overnight in the fridge before reheating.
Label and date each container to keep track of storage time and avoid guesswork.

Frequently Asked Questions

Here are answers to some common questions about this recipe:

How long does it take to prepare this recipe?

It takes about 25 to 30 minutes from start to finish. This includes 5 minutes to brown the sausage, 3 minutes to sauté the onion and garlic, 8 minutes to simmer the cabbage until tender, plus time for slicing the sausage, onion, and cabbage.

Can I use a different type of sausage in this skillet?

Yes, you can substitute bratwurst, kielbasa, or any smoked sausage you prefer. Just slice the sausage evenly and adjust the initial browning time if the sausage is thicker or leaner. Cooking until it’s nicely browned ensures maximum flavor.

How can I adjust the spice level of the dish?

For a milder flavor, simply omit the red pepper flakes. If you’d like more heat, increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne. The smoked paprika adds warmth and depth without too much heat.

What can I use instead of chicken broth?

You can substitute vegetable broth for a lighter taste, or use water with a splash of apple cider vinegar to brighten the flavors. In a pinch, diluted white wine or beer works as well, just be sure to keep the total liquid at about 1/4 cup.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the skillet over medium-low heat on the stovetop until heated through, or microwave covered in 30-second intervals, stirring in between.

Can I add other vegetables to this sausage and cabbage skillet?

Yes. Thinly sliced bell peppers, shredded carrots, or diced potatoes can be added when you stir in the cabbage. Just cut them to a similar size so they cook evenly in the 8-minute covered simmer.

Is it possible to meal-prep or freeze this dish?

You can meal-prep by cooking the skillet fully, cooling it quickly, and freezing in portioned containers for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if the cabbage seems dry.

What Makes This Special

This Sausage and Cabbage Skillet is the kind of dish that works because it’s simple, flavorful, and ridiculously forgiving. You get the juicy sear of Italian sausage mingling with sweet onion and tender cabbage, all kissed by smoky paprika and a kick of red pepper flakes. It’s fast enough for weeknights, flexible enough for any sausage variety, and so comforting you’ll want to print this article and tuck it into your recipe binder. Let me know how it turns out, share your swaps, or drop a question below if you need a hand!

Print Recipe