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Weeknight • Pork

Rustic Sausage and Cabbage Skillet

This hearty, one-pan sausage and cabbage skillet is full of savory flavor and makes for a comforting weeknight meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Rustic Sausage and Cabbage Skillet

Looking for a simple, satisfying, and wholesome meal that comes together quickly? This Rustic Sausage and Cabbage Skillet is your answer! With tender cabbage, savory sausage, and a hint of apple, it's a dish that's surprisingly flavorful and incredibly easy. Perfect for those busy evenings!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb smoked sausage (kielbasa or similar), sliced into 1/2-inch rounds
  • 1 medium onion, sliced
  • 4 cups green cabbage, cored and shredded or chopped
  • 1 apple (e.g., Gala or Fuji), cored and chopped
  • 1 tsp caraway seeds (optional, but recommended)
  • 1/2 cup chicken or vegetable broth
  • 2 tbsp apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage from skillet and set aside, leaving rendered fat in the pan.

  2. Step 2

    Add sliced onion to the skillet and cook until softened, about 3-5 minutes. Stir in the chopped cabbage and apple, along with caraway seeds (if using).

  3. Step 3

    Cook, stirring occasionally, until the cabbage begins to wilt and soften, about 7-10 minutes.

  4. Step 4

    Pour in the chicken broth and apple cider vinegar. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until cabbage is tender-crisp.

  5. Step 5

    Return the cooked sausage to the skillet. Stir to combine and heat through. Season with salt and pepper to taste.

  6. Step 6

    Garnish with fresh parsley, if desired, and serve hot.

Tips

  • For a spicier kick, use a hot smoked sausage or add a pinch of red pepper flakes with the onions.
  • If you don't have fresh broth, a bouillon cube dissolved in hot water will work in a pinch.

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