This chicken sausage and cabbage skillet browns fully cooked chicken sausage, sautes onion and garlic, then steams seasoned cabbage in a splash of chicken broth before combining everything back together. It comes together in one pan in about 30 minutes, making it a genuinely fast, budget-friendly weeknight dinner.
If there is one thing that always tastes good with cabbage, it is definitely smoked sausage. This chicken sausage and cabbage skillet is one of my absolute favorite easy meals, seriously! It comes together in just one pan, it is packed with flavor, and it is perfect for those busy weeknights when you just need something fast and filling.
Table of Contents
Why You Will Love This Chicken Sausage and Cabbage Skillet
- It is a 30 minute miracle! 30 minutes is literally all you need from start to finish, and you have a full and satisfying meal.
- It is super budget friendly. Half a head of cabbage goes a long way!
- The flavor is unbeatable. We are building layers of flavor by browning the sausage first, using the right spice combo, and steaming the cabbage in chicken broth. Cabbage can be bland on its own, but not this one!
If you love a fast, budget-friendly chicken dinner like this one, you are also going to want to try my Cowboy Butter Chicken, another easy, one-skillet dinner packed with bold flavor.
What You Will Need
Special Equipment
- Large and deep skillet with a fitted lid
- Cutting board
- Sharp chef knife
- Colander for rinsing the cabbage
- Wooden spoon or spatula
The Ingredients
- 1 tbsp olive oil
- 12 oz fully cooked chicken sausage (smoked, apple, or your favorite flavor), sliced into half inch rounds
- 1 tbsp butter
- 1 small yellow or white onion, diced
- 1/2 large green cabbage (approx 6 cups), cored and cut into half inch to 1 inch strips
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp Creole seasoning, add a little more to taste if you like!
- Salt and black pepper, to taste
- 1/4 cup chicken broth
Let us Get Cooking!
1. First Up, Let us Prep That Cabbage
It all starts with a large head of cabbage. Just peel off those outside layers that are a little bit bruised. Then, cut the cabbage in half and cut it into quarters. If you have a huge cabbage, only use half of it!
Once you have it cut in quarters, slice it. You can either cut the core out entirely, or just cut around the core. Cut it into strips about a half inch to an inch thick, literally cutting down to that core. Once you get to it, flip it to another side and continue to cut around the core in strips until you are left with a small square block. Once all the cabbage is cut up, give it a good rinse in a colander, let it hang out, and sit it to the side.
2. Onions, Garlic, and Sausage!
Then, you have some onion! Just dice up a small yellow or white onion. Next, move on to the sausage. I use fully cooked chicken sausage. Slice the chicken sausage up into rounds. You can cut it on a diagonal or straight down into rounds. Either one is fine! And you cannot forget the garlic. Go ahead and mince a couple of cloves of garlic while you are at it.
3. The Secret is in the Sauteing
When it is time to cook, get yourself a large and deep skillet. Put a tablespoon of olive oil in it over medium high heat and brown that chicken sausage first. This is the only opportunity you really have to add some nice color to that meat. Once it is brown on both sides, which only takes 3 to 4 minutes, remove it to a plate.
4. Saute the Aromatics
Now it is time to fry up your veggies. Drop a tablespoon of butter into the same skillet over medium heat and add the onion. Cook it for a couple of minutes until it gets some nice color and starts to turn translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Cook the Cabbage in Batches
Next up is the cabbage. Add the cabbage in batches because you do not want to overcrowd the pan. Add half of the cabbage first. Season it with half of your spice blend including the garlic powder, smoked paprika, and Creole seasoning. Stir it around and let it cook down for about 60 seconds before adding the second half of the cabbage and the rest of the spices. Halfway through, you might realize you need a little more seasoning. The combination of garlic powder, paprika, and Creole seasoning is so good! You gotta check that combination out because it really makes this recipe.
If you love a quick, one-pan dinner built around bold seasoning, my Honey Garlic Chicken Stir Fry hits that same easy, big-flavor note.
6. The Secret Weapon is Chicken Broth
The second thing that makes this recipe pop is just a tiny bit of chicken broth. Pour in a quarter cup of chicken broth, add a lid to the skillet, and let the cabbage soften and steam perfectly for about 5 to 8 minutes. The chicken broth helps it steam perfectly while adding so much flavor. Stir occasionally until tender.
7. Combine and Serve
Once that cabbage is softened and cooked to your liking, remove the lid and stir your browned chicken sausage back in. Let them cook together for a couple more minutes just so the sausage can heat back up and impart some of its amazing flavor into the cabbage. Since the sausage is already fully cooked, this final step is mainly about making sure it is steaming hot all the way through before serving. Taste for salt and pepper, and that is it! Serve it up on its own, or add some crusty bread to it if you want. I really hope you like it!
If you like this recipe Explore more recipes
FAQs
What is the best type of chicken sausage to use?
Because we are cooking this up fast in a skillet, you definitely want to use a fully cooked and smoked chicken sausage. Chicken apple sausage adds a really nice hint of sweetness that pairs perfectly with the cabbage, but if you want a kick, an Andouille or Cajun style chicken sausage is amazing in this.
Do you need to rinse cabbage before cooking?
Yes, you should absolutely rinse your cabbage! After peeling off the tough and bruised outer leaves, I like to cut the cabbage into strips first, and then place all those pieces into a colander to give them a good rinse under cold water. Just make sure to let it drain well so you do not add a ton of excess water to your hot oil!
Can I freeze this chicken sausage and cabbage skillet?
Honestly, it is not recommended. While the chicken sausage freezes beautifully, cabbage has a super high water content. If you freeze and thaw it, the cell walls break down, leaving your delicious skillet totally soggy and mushy. It is best eaten fresh or stored in the fridge for a few days!
Is this recipe low carb and Keto friendly?
Yes, naturally! Green cabbage is an awesome low carb vegetable. To keep the whole pan strictly Keto compliant, just make sure to double check the nutrition label on your specific brand of chicken sausage. You will want to avoid the ones heavily sweetened with maple syrup or high sugar fruits.
Can I add potatoes to this recipe?
Yes! A sausage, cabbage, and potato skillet is a fantastic variation. Dice about 2 cups of potatoes into small, even cubes and par-cook them in the skillet with a bit of olive oil for about 8 to 10 minutes before adding the onion, so they have a head start getting tender. From there, follow the rest of the recipe as written. Just keep an eye on the cabbage step since the added potatoes may need a couple extra minutes under the lid to fully soften.
Can I use a different type of sausage, like kielbasa, Italian sausage, or turkey sausage?
Absolutely! This technique works beautifully with almost any fully cooked sausage. Kielbasa is a classic pairing with cabbage and adds a wonderfully smoky flavor. Italian sausage brings a different herby, fennel-forward profile that is also delicious. Turkey sausage or ground sausage both work too, just make sure whatever you use is fully cooked before it goes in the pan, following the exact same browning and reheating steps.
Is this a good budget-friendly meal for a family?
Yes, genuinely! Half a head of cabbage costs very little and stretches a long way, and a single package of sausage flavors the entire skillet without needing a large amount of meat per serving. This makes it a great option for budget-friendly family dinners, and it is easy to double if you are feeding a bigger crowd, just use a larger skillet or cook the cabbage in more batches so it still has room to steam properly.
30-Minute Chicken Sausage and Cabbage Skillet
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes280
kcal30
minutesA quick, budget-friendly, and incredibly flavorful one-pan meal! Browned chicken sausage and tender cabbage are seasoned with Creole spices and simmered in savory chicken broth.
Ingredients
- Equipment Needed:
Large deep skillet with lid
Cutting board
Sharp chef knife
Colander
- Ingredients:
15ml (1 tbsp) olive oil
340g (12 oz) fully cooked chicken sausage, sliced
14g (1 tbsp) butter
110g (1 small) yellow or white onion, diced
540g (approx. 6 cups / 1/2 large head) green cabbage, chopped into strips
15g (3 cloves) garlic, minced
3g (1 tsp) garlic powder
1g (1/2 tsp) smoked paprika
1g (1/2 tsp) Creole seasoning, plus extra to taste
60ml (1/4 cup) chicken broth
Salt and black pepper, to taste
Directions
- Peel the outer leaves off the cabbage. Cut in half, then into quarters. Slice into 1/2-inch to 1-inch strips, cutting around the core. Rinse thoroughly and set aside.
- Heat olive oil in a large deep skillet over medium-high heat. Add the sliced chicken sausage and brown on both sides, about 3 to 4 minutes. Remove to a plate.
- Add butter to the skillet, then add the diced onion. Cook for 2 to 3 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add half of the cabbage to the skillet. Season with half of the garlic powder, smoked paprika, and Creole seasoning. Stir and cook for 60 seconds until slightly wilted, then add the remaining cabbage and the rest of the spices.
- Pour in the chicken broth, cover the skillet with a lid, and let the cabbage soften for 5 to 8 minutes over medium heat.
- Return the browned sausage to the pan, stir to combine, and cook for 2 more minutes until steaming hot throughout. Serve hot.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Freezing is not recommended, since the cabbage holds a lot of water and turns mushy when thawed.
- Spice it up: Creole seasoning is the star here. If you do not have it, Cajun seasoning works great too. Just watch your salt levels depending on the brand you use.
- Make it Low-Carb or Keto: This meal is naturally low-carb. Check the label on your chicken sausage to ensure there are no added sugars or heavy maple syrups.
- Sausage Swaps: Kielbasa, Italian sausage, turkey sausage, or ground sausage all work well in place of chicken sausage, as long as it is fully cooked before adding it to the pan.
- Allergen Note: Chicken sausage ingredients vary widely by brand and may contain dairy or gluten-based fillers. Check the label if cooking for someone with dietary restrictions.
- Serving Suggestions: This is filling on its own, but a slice of crusty bread to soak up the pan juices is always a good idea.
- Nutrition: Calories are estimated and will vary based on chicken sausage brand and flavor.
