Simple Fried Cabbage with Sausage

Make this fried cabbage with sausage recipe tonight! A classic, simple recipe made with just two main ingredients and ready in no time.

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bowl with fried cabbage and sausages sprinkled with parsley.

The simplest meals are sometimes the best. Just some cabbage and a few sausages, and there you have it: a hearty and filling meal for a busy weeknight dinner. No fuss, no fancy methods, just a few simple ingredients and a skillet.

Fried cabbage with sausage is a classic meal in many parts of the world, from the Southern parts of the US to Western and especially Eastern Europe. The recipe is always the same; the sort of sausage used might differ from region to region, but otherwise, just fry the sausages and chopped cabbage, simmer them shortly, and serve.

And if you like combining these two ingredients, check out Slow Cooker Cabbage and Sausage, Sauerkraut Stew – Polish Bigos Recipe, or Brats with Sauerkraut. Or try this easy Fried Cabbage with Bacon or German Savoy Cabbage Soup with Ground Meat; all comforting and delicious recipes your whole family will enjoy.

Table of Contents

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Recipe ingredients

White cabbage: About 2.5 lbs (1.2 kg); a bit more or less is OK (about one small head or 1/2 a large one). You can substitute it with a sweetheart or green cabbage.
Sausages: I use Polish cabanossi or kielbasa sausage most of the time. However, you can use any other smoked sausage or with bratwurst, andouille sausage, Spanish chorizo, Frankfurters of wiener sausages, Italian sausage, or whatever it’s common where you live. You can also cook this hearty dish with ground sausage, ground beef, or pork.
Stock: Homemade or store-bought chicken broth or stock.
Other vegetables: Onions, garlic, carrots.
Spices: Fine sea salt, black pepper, dried thyme, and smoked sweet paprika. If you like caraway seeds, add one teaspoon to the pot; they fit cabbage perfectly and help digest it better.
Other ingredients: Vegetable or olive oil, butter, balsamic or apple cider vinegar, and a little sugar.
Additions: A little garlic or garlic powder, red or green bell peppers, red pepper flakes, or cayenne pepper to add some heat, and Cajun seasoning.

How to fry cabbage with sausages?

Prepare: Chop all the vegetables and the sausage but keep them separated as they have different cooking times.
Fry the sliced sausage on medium-high heat in a large skillet or Dutch oven until nicely browned (1).
Fry the onions (2), then add cabbage, carrots, butter, paprika, thyme, sugar, and salt (3,4). Stir and cook for about 5 minutes until slightly softer.

collage of two pictures of frying sausage slices and then onions in a pan.

collage of two pictures of frying cabbage and then adding spices to the pot.

Simmer: Add the stock and simmer the cabbage mixture for about 5 minutes, occasionally stirring (5)
Finish: Add sausages, salt, and pepper to taste and simmer uncovered for about 5 minutes until the stock is reduced.
Adjust the taste with a tiny splash of vinegar, salt, pepper, and a pinch of sugar if required. You can also add a little extra butter if you like (6).

collage of two pictures of frying cabbage with sausages in a skillet.

Expert Tips

How to chop cabbage?

You will need a large chopping board and a large sharp knife.
Cut the cabbage into halves down the middle. Then cut the halves to have 4 quarters.
Remove the core.
Place a quarter on the cutting board flat side down. Cut it into finger-thick slices.
Now cut the sliced cabbage into squares.

Fat:

The amount of fat left in the pan after frying the sausages will depend on the type of sausage you use. Chorizo will release loads of fat; if you feel that’s too much, spoon some of it out of the pan, leaving just about 1-2 tablespoons for frying the vegetables.
Other sausages, like Frankfurters or wieners, will not release much fat. In this case, add 1 tablespoon of vegetable oil to the pan before adding the onions.

Recipe FAQ

What’s the best pan for frying cabbage with sausages?

A large skillet (12 inch/ 30 cm) or a large shallow Dutch oven with a lid. Otherwise, any other large and relatively shallow heavy-bottomed pan that has a lid.

How to store and reheat?

Refrigerate leftovers in an airtight container for 3-4 days. The flavor will improve each time you reheat the food.
Reheat in a saucepan on the stovetop. Add a splash of stock or water, and often stir to prevent the cabbage from catching. You can also reheat the leftovers in the microwave.
Freeze in a freezer-safe container for 2-3 months. Defrost in the fridge and reheat before serving.

What to serve with cabbage and sausages?

Bread: My first choice is always a good loaf of crusty bread, like a French baguette, sourdough, Spelt Bread – No-Rise No-Knead Bread, Easy Yogurt Soda Bread, or Buckwheat Bread.
Potatoes: Boiled or mashed potatoes are a great choice. Try the dish with Roasted Garlic Parmesan Mashed Potatoes (a family favorite), Cauliflower and Potato Mash, or Creamy Carrot and Swede Mash for a low-carb meal.
We often serve this easy meal with a bowl of Creme fraiche or sour cream mixed with a bit of salt, pepper, sweet paprika, and finely chopped herbs like parsley or chives.

A delicious collection of cabbage recipes

Sauteed Cabbage with Bacon
Stewed Cabbage
How to Cook Sweetheart Cabbage
Hungarian Cabbage and Noodles (Haluski)
Okonomiyaki – Japanese Cabbage Pancakes
Vegan Stuffed Cabbage Rolls

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