35-Minute Cabbage and Sausage One Pan Recipe – Effortless

You know those nights when you’re starving but the thought of washing a mountain of dishes makes you want to order takeout? That’s exactly when my cabbage and sausage one pan recipe swoops in to save the day! I’ve been making this hearty, flavorful dish for years – it’s my go-to when I need something satisfying fast. The smoky sausage and sweet cabbage get all cozy in one pan, and before you know it, dinner’s ready with barely any cleanup. Trust me, this recipe’s so simple even my teenager can make it (and has!). Just wait till you smell that garlic and paprika filling your kitchen – pure weeknight magic.

Why You’ll Love This Cabbage and Sausage One Pan Recipe

This recipe has been my weeknight lifesaver more times than I can count! Here’s why it’ll become your favorite too:

• One pan wonder – Seriously, just one pan means minimal cleanup (my least favorite chore!)
• Ready in 35 minutes – Faster than waiting for pizza delivery when hunger strikes
• Budget-friendly – Cabbage stretches your dollar while still tasting amazing
• Customizable – Use whatever sausage you’ve got in the fridge
• Comfort food magic – The smoky sausage and sweet cabbage create this incredible flavor combo that’ll have everyone asking for seconds

It’s the perfect easy dinner when you want something hearty without spending hours in the kitchen. The leftovers? Even better the next day!

Ingredients for Your Cabbage and Sausage One Pan Recipe

Here’s everything you’ll need to whip up this cozy dish – I bet you’ve got most of it in your kitchen already! The beauty of this recipe is how simple the ingredients are while still packing so much flavor.

• 1 lb smoked sausage – sliced into half-moons (I use kielbasa, but andouille or even turkey sausage works great!)
• 1 small head cabbage – about 2 lbs, chopped into bite-sized pieces (don’t stress about perfection here)
• 1 onion – diced (yellow or white both work beautifully)
• 2 cloves garlic – minced (or 1 tsp garlic powder in a pinch)
• 2 tbsp olive oil – or whatever cooking oil you prefer
• 1 tsp salt – I use kosher, but table salt is fine
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1/2 tsp paprika – smoked paprika adds amazing depth if you have it

See? Nothing fancy! The sausage does most of the flavor work here. I’ve made this with everything from fancy artisanal sausage to basic grocery store kielbasa – it always turns out delicious. That’s the magic of this recipe!

How to Make Cabbage and Sausage One Pan Recipe

Alright, let’s get cooking! This recipe comes together so easily – just follow these simple steps and you’ll have a delicious meal in no time. I’ve made this dish dozens of times, so trust me when I say these little tips make all the difference.

Step 1: Brown the Sausage

First things first – grab your favorite large skillet (I use my trusty 12-inch cast iron) and heat that olive oil over medium heat. While it warms up, slice your sausage into those perfect half-moon pieces – about ¼ inch thick works great. Too thin and they’ll dry out, too thick and they won’t get that gorgeous caramelization.

When the oil shimmers (you know it’s ready when you see those little waves), add your sausage in a single layer. Don’t crowd the pan! Give each piece some breathing room so they can get nice and browned – that’s where all the flavor lives. Let them sizzle for about 5 minutes, turning occasionally, until they’ve got that beautiful golden crust. The smell at this point? Absolutely heavenly!

Step 2: Sauté Onion and Garlic

Now for the aromatic magic! Push the sausage to one side of the pan and toss in your diced onion. I like to let them cook for about 2 minutes before adding the garlic – this keeps the garlic from burning while still letting both get perfectly softened.

Here’s my pro tip: if you want to mix it up, now’s the time to add any extras! Sometimes I’ll throw in some sliced bell peppers or mushrooms if they’re hanging out in my fridge. Just give everything a good stir to combine with the sausage and let it all cook together for about 3 minutes until the onions turn translucent and sweet. That garlic should be fragrant but not browned – we want flavor, not bitterness!

Step 3: Cook the Cabbage

Time for the star of the show! Dump in all that chopped cabbage – yes, it’ll look like a mountain at first, but don’t worry, it wilts down beautifully. Sprinkle the salt, pepper, and paprika evenly over everything, then give it all a good toss to coat.

Here’s the secret: cover that pan and let the cabbage steam for about 15-20 minutes, stirring every 5 minutes or so. You’ll know it’s done when the cabbage is tender but still has a slight crunch – no mushy cabbage here! If things seem dry, add a tablespoon of water or broth. The cabbage should be sweet and the sausage perfectly juicy when you take that first bite.

Tips for the Best Cabbage and Sausage One Pan Recipe

After making this dish more times than I can count, I’ve learned a few tricks to make it even better! First, if you want a little extra zing, deglaze the pan with a splash of apple cider vinegar – just a tablespoon does wonders to brighten all the flavors. Spice lovers can amp up the heat with a pinch of red pepper flakes or extra paprika. And here’s my lazy-day secret: grab pre-chopped coleslaw mix instead of cutting a whole cabbage – cuts prep time in half! Just remember to reduce cooking time since shredded cabbage wilts faster. Oh, and always taste before serving – sometimes that extra pinch of salt makes all the difference!

Variations for Your Cabbage and Sausage One Pan Dish

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years:

• Potato power – Toss in diced potatoes with the cabbage for a heartier meal (just add 10 extra minutes cooking time)
• Rainbow veggies – Throw in sliced carrots or bell peppers when sautéing the onions for extra color and nutrition
• Protein swap – Use turkey kielbasa or chicken sausage for a lighter version (just add a splash more oil since they’re leaner)
• Spice it up – Add a pinch of red pepper flakes or swap regular paprika for smoked paprika
• German twist – Stir in a tablespoon of caraway seeds with the cabbage for that classic flavor

The beauty of this dish? It’s practically impossible to mess up. Whatever you’ve got in the fridge can probably work here – that’s why it’s become my ultimate clean-out-the-crisper recipe!

Serving Suggestions for Cabbage and Sausage One Pan Meal

Oh, let me tell you about all the delicious ways to serve this cozy dish! My absolute favorite is with a hunk of warm, crusty bread – perfect for soaking up all those flavorful juices. But that’s just the beginning! Here’s how I like to round out this meal:

• Crusty bread or rolls – Garlic bread takes it to another level (I may or may not have eaten the whole loaf once…)
• Creamy mashed potatoes – The ultimate comfort food pairing
• Simple green salad – For when you want something fresh alongside
• Buttered egg noodles – My kids’ favorite way to eat this
• Over rice – Turns it into a hearty bowl meal

The best part? This dish is naturally gluten-free if you serve it as-is (just check your sausage ingredients). It’s also low-carb friendly if you skip the starchy sides. Honestly, sometimes I just eat it straight from the pan – no shame in my game! However you serve it, make sure to have extra napkins handy because this meal is messy in the best possible way.

Storing and Reheating Your Cabbage and Sausage One Pan Recipe

Here’s the beautiful thing about this dish – it might taste even better the next day! The flavors have time to mingle and get even more delicious. But you’ve got to store it right to keep that perfect texture. Let me share my tried-and-true methods.

First, let the cabbage and sausage cool just slightly (but not completely) before transferring to an airtight container. I like to use glass containers because they don’t absorb odors. Pop it in the fridge, and it’ll stay fresh for about 3 days. Any longer and the cabbage starts to get a bit too soft for my taste.

Now, reheating is where you need to be careful! My absolute favorite method is stovetop – just toss everything back in a pan over medium-low heat with a tiny splash of water or broth. Cover it and let it steam for about 5 minutes, stirring once or twice. This keeps the cabbage from getting mushy while bringing everything back to perfect serving temperature.

Microwave works in a pinch, but be warned – it can turn that lovely cabbage into a sad, soggy mess if you’re not careful! If you must microwave, do it in 30-second bursts, stirring between each, and cover with a damp paper towel to help distribute the heat gently.

One important note: don’t freeze this one, friends. While technically possible, the cabbage texture turns watery and unappetizing when thawed. Trust me, I learned this the hard way after a disastrous freezer experiment! Stick to fridge storage and enjoy within those magical 3 days when the flavors are at their peak.

Nutritional Information for Cabbage and Sausage One Pan Recipe

Now, I’m no nutritionist, but I do like to know what’s going into my body – especially when it tastes this good! Keep in mind these numbers are estimates (your exact counts might vary depending on your specific ingredients). Here’s the breakdown per serving (that’s about 1/4 of the recipe):

• Calories: Around 350 – hearty but not crazy
• Protein: 16g thanks to that delicious sausage
• Fiber: 4g from all that wonderful cabbage
• Carbs: 15g (mostly from the veggies)
• Fat: 25g (the tasty kind from olive oil and sausage)
• Sodium: About 900mg – if you’re watching salt, try lower-sodium sausage

What I love is how this meal packs in nutrients while still feeling indulgent. That cabbage gives you a nice dose of vitamin C and K, and the sausage brings the protein to keep you full. Not bad for something that tastes like comfort food, right? Just remember – these numbers are ballpark figures. Your exact amounts might change based on your sausage choice or how much oil you use. But hey, we’re cooking here, not doing lab work!

Frequently Asked Questions About Cabbage and Sausage One Pan Recipe

Over the years, I’ve gotten so many great questions about this recipe from friends and family (and even some curious neighbors who smelled it cooking!). Here are the answers to the most common ones:

Can I freeze leftovers of this cabbage and sausage dish?
Oh sweetie, I wish! But trust me, you don’t want to – the cabbage turns all mushy and watery when thawed. Learned that lesson the hard way after a sad freezer experiment. It keeps beautifully in the fridge for 3 days though, and honestly? It tastes even better as leftovers!

Is this recipe keto-friendly?
You bet! With only about 15g net carbs per serving (mostly from the cabbage), it fits perfectly into a low-carb lifestyle. Just be sure to check your sausage ingredients – some brands add sneaky sugars. Serve it as-is or with a side of cauliflower rice for extra veggie power!

What’s the best type of sausage to use?
The beauty is – pretty much any smoked sausage works! I’m partial to classic kielbasa, but andouille adds a kick, turkey sausage keeps it lighter, and even chicken apple sausage gives a fun sweet-savory twist. Just make sure it’s pre-cooked – we’re browning, not cooking through here!

My cabbage always turns out soggy – help!
Been there! Two tips: 1) Don’t chop it too small – bigger pieces hold texture better, and 2) Keep the lid on just until wilted, then finish uncovered to evaporate excess liquid. And remember – stir only occasionally! Constant stirring = mush.

Can I make this vegetarian?
Absolutely! Swap the sausage for meatless sausage or extra-firm tofu (press it well and brown like the sausage). Add a splash of liquid smoke or smoked paprika for that missing smoky depth. You might need a touch more oil too since plant-based options are leaner.

Got more questions? Try this recipe tonight and tell me how it went in the comments! I love hearing your twists and kitchen adventures.

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