This fried cabbage with sausage skillet is a delicious, quick and easy one pot meal, ready in about 30 minutes. Sauté tender, sweet cabbage with your favorite sausage to create a super flavorful, hearty dish that will satisfy those comfort food cravings. Serve as a main course or as a crowd-pleasing side dish.
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Fried cabbage and sausage were just meant to be together. They make a tasty, cozy skillet meal that comes together in about a half hour and is perfect for busy weeknight dinners.
Cabbage is such a versatile ingredient. It works well to wrap up other ingredients, like in these Asian Cabbage Rolls and is also amazing eaten raw in this Coleslaw with Cilantro and Lime. If you’re looking for the best ways to shred cabbage, learn a few easy methods in this How to Shred Cabbage post.
Why you’ll love this recipe
- Low carb deliciousness – all ingredients are naturally low in carbs, making this a keto cabbage and sausage recipe to add to your rotation of easy meals
- One skillet recipe – this quick and easy meal is at the top of my fried cabbage recipes list, due to its simplicity and big flavor. One skillet is all you need, which makes a meal that takes little effort with quick clean up.
- Economical – all ingredients are incredibly budget-friendly
- Leftovers – who doesn’t love really good leftovers? The flavors really blend together in the fridge overnight. And, this recipe makes batch-cooking a breeze.
- Great potluck recipe – feed a crowd when you bring this to your next potluck. It’s a quick potluck dish that can be served as a main course or side dish.
Ingredients
- Shredded green cabbage – I like to use green, but you can use any variety of choice. You can also chop it into small pieces instead of shredding – whatever your preference! Shredded will be more tender, which I like. Not sure of the best way to shred cabbage? Read more in my How to Shred Cabbage post.
- Sliced cooked sausage – use whatever sausage you like. Kielbasa, bratwurst or even breakfast sausage are great options. I use Teton Waters Grassfed Beef Sausages, which I adore.
- Diced red bell pepper – I like to use red pepper because it adds such a nice color, but you can use any bell pepper.
- Finely sliced leek – use the green tops only for low-FODMAP. If you don’t follow a low-FODMAP diet, feel free to replace the leek with a medium diced onion. Or, use both!
- Olive oil – or use your favorite high heat oil for sautéing. Butter, bacon grease or lard are also good options.
- Dijon mustard – adds a bit of acidity and flavor
- Nutmeg – gives a brightness to the dish
- Thyme – it’s so savory and aromatic!
- Salt and pepper – brings the flavors of the dish together
Using low-FODMAP sausage
You can find low-FODMAP sausages, but you must read ingredient labels carefully. Ingredients that include ‘spices’ almost always include onion and garlic. However, the amount included may be in a FODMAP safe zone – you just have no way of knowing. Aside from making your own, I’ve found that Trader Joe’s Bavarian Bratwurst and Pederson’s Bratwurst do not contain onion or garlic, the last time I checked.
Instructions
Heat the olive oil in a large skillet. Brown the sausage, then remove it from the pan and set aside.
Place the leek and red pepper in the skillet and sauté until soft, about 5 minutes.
Mix in the Dijon mustard and stir until well combined.
- Add half of the cabbage and herbs and spices and mix
- Sauté for 5 minutes, until the greens have softened just a bit
- Add the remaining cabbage and stir
- Sauté for 5 minutes
Put the browned sausage back into the skillet, stir, and cook until the cabbage is soft, about 5 minutes. Garnish and serve!
TIP: If your pan is large enough to fit the entire head of sliced cabbage, feel free to add it all at once. Adding it to the pan in two separate steps allows it to wilt slightly, creating more room in the pan for the remainder of the cabbage.
How to serve
This dish is best served hot, right from the skillet.
- Serve on its own – it really doesn’t need anything else – just a fork!
- Garnish – with chopped parsley, red pepper flakes or Aleppo pepper and a squeeze of lime
- With a mash – serve over mashed rutabaga (pictured), colcannon or potatoes
- Over rice or noodles – add to shirataki rice, cauliflower rice or your favorite noodles
- Add cheese – add some crumbled queso fresco, cotija or feta
How to store
Store in a sealed container in the refrigerator for up to 4 days. It reheats beautifully in a skillet or warmed in the microwave.
Can you freeze cooked cabbage?
Yes, cooked cabbage can be frozen for up to 6 months. However, it may lose some of its crunch.
Variations
This is such a versatile dish. Here are a few of my favorite variations:
- Smoked sausage and cabbage – use a smoked sausage and consider adding smoked sea salt in place of regular salt
- Fried cabbage with bacon – because bacon goes with everything! Add a cup of chopped, cooked, crispy bacon.
- Southern fried cabbage – create a Southern classic by replacing the olive oil with butter, use andouille sausage, a few pinches of your favorite sweetener and Cajun seasoning
- Use crumbled sausage – you don’t need to use sliced sausage in a casing. Cook your favorite homemade or bulk sausage and use that in place of pre-cooked sliced sausage.
FAQ
Yes, but pay attention to portion size. The green variety contains sorbitol and is FODMAP-friendly in servings up to ¾ cup. It becomes moderate in FODMAPs at a 1 cup serving.
Yes, most sausages can be included in a keto diet. They are typically high in fat and protein and low in carbs. Definitely read ingredient labels, as some sausages will contain sugar, high fructose corn syrup or maple syrup.
If stored properly, it can last in the fridge for up to four days. Be sure to place it in an airtight container which will prevent moisture and air from causing it to spoil faster.
While many folks tend to settle for removing the tough outer leaves, washing it is a good idea. The tightly compacted layers are often free of dirt and debris, but may contain bugs, worms and bacteria. Before shredding or chopping, simply place the cut wedges into a bowl of water and vinegar for a minute, then drain.
Yes, it is a keto-friendly veggie. It contains only 2g net carbs per cup of raw, shredded greens. It provides fiber, vitamin C and is also low in calories.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Fried Cabbage with Sausage
Ingredients
- 1 small head of green cabbage (shredded or chopped)
- 4 sausages (pre-cooked, sliced)
- 1 red pepper (medium sized, diced)
- 1 leek (thinly sliced. Green part only for low-FODMAP.)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon thyme (fresh or dried)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
- Heat the olive oil in a large skillet.
- Add the sausage and sauté until browned. Remove from the pan and set aside.
- Add the leek and red pepper to the skillet and sauté until soft, about 5 minutes.
- Add the Dijon mustard and stir until well combined.
- Add half the sliced cabbage, herbs and spices and mix.
- Sauté for 5 minutes, until the cabbage has slightly wilted.
- Add the remaining cabbage, stir and sauté for 5 minutes.
- Add the browned sausage back to the skillet, stir in, and cook until the cabbage is soft and flavors are incorporated, about 5 minutes.
- Garnish and serve!
Notes
How to serve
This dish is best served hot, right from the skillet.- Serve on its own – it really doesn’t need anything else – just a fork!
- Garnish – with chopped parsley, red pepper flakes or Aleppo pepper and a squeeze of lime
- With a mash – serve over mashed rutabaga, colcannon or potatoes
- Over rice or noodles – add to shirataki rice, cauliflower rice or noodles
- Add cheese – add some crumbled queso fresco, cotija or feta
How to store
Store in a sealed container in the refrigerator for up to 4 days. It reheats beautifully in a skillet or warmed in the microwave.Variations
This is such a versatile dish. Here are a few of my favorite variations:- Smoked sausage and cabbage – use a smoked sausage and consider adding smoked sea salt in place of regular salt.
- Fried cabbage with bacon – because bacon goes with everything! Add a cup of chopped, cooked, crispy bacon.
- Southern fried cabbage – create a Southern classic by replacing the olive oil with butter, using andouille sausage, a few pinches of your favorite sweetener and Cajun seasoning
- Use crumbled sausage – you don’t need to use sliced sausage in a casing. Sauté your favorite homemade or bulk sausage and use that in place of pre-cooked sliced sausage.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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