Pioneer Woman Cabbage and Sausage

Pioneer Woman cabbage and sausage turns smoked kielbasa, green cabbage and sliced onion into a tender, savory skillet dinner in 45 minutes. This easy one-pan cabbage and sausage skillet fits St. Patrick's Day, cozy winter nights and busy weeknight family suppers.

Brown the sausage coins until golden on both sides before anything else goes in the pan, because that browning builds the flavor the cabbage soaks up. Skip it and the whole skillet tastes flat and a little steamed.

Everything cooks in the same skillet, so the cabbage picks up the browned bits and smoky fat left behind by the sausage. A tight lid and a long, undisturbed simmer then turn the cabbage silky without any extra liquid beyond a half cup of stock.

Pioneer Woman Cabbage and Sausage

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Course: DinnerCuisine: American, Polish, IrishDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

675

kcal

Smoky sausage coins and silky ribbons of cabbage simmer together in one covered skillet until the cabbage turns soft and sweet. A spoonful of grainy mustard or sour cream on top adds a tangy finish.

Ingredients

• 2 tbsp. olive oil
  

• 1 tbsp. butter
  

• 1 lb. smoked sausage, such as kielbasa, sliced into coins, 1/2” thick
  

• 1/2 yellow onion, sliced
  

• 8 c. chopped green cabbage (about half of 1 medium cabbage)
  

• 3 cloves garlic, chopped
  

• 1 tsp. salt, plus more to taste
  

• 1/2 tsp. ground black pepper, plus more to taste
  

• 1/2 c. chicken stock
  

• 2 tbsp. chopped fresh parsley, optional
  

• Grainy mustard and/or sour cream, for serving (optional)
  

Directions

• Brown the sausage: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet with a tight lid over medium-high heat, then add 1 pound sliced smoked sausage. Cook for about 5 minutes until golden on both sides, then lift the sausage out with a slotted spoon and set it on a plate.
• Soften the onion: Add 1/2 sliced yellow onion to the same skillet with the leftover oil. Cook for about 5 minutes until slightly softened.
• Wilt the cabbage: Add 8 cups chopped green cabbage, 3 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon black pepper to the skillet. Cook for about 8 minutes, stirring now and then, until the cabbage has wilted.
• Simmer covered: Return the sausage to the skillet, stir everything together and pour in 1/2 cup chicken stock. Cover, reduce the heat to medium low and let it cook for 20 minutes without uncovering or stirring.
• Season and serve: Stir in 2 tablespoons chopped fresh parsley if you're using it, then taste and add more salt and pepper as needed. Serve hot with grainy mustard or a dollop of sour cream.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cabbage?

Savoy cabbage works well and cooks up a little more tender, so check it a few minutes early. Red cabbage also works, though it will turn the whole skillet a purple-blue color and taste slightly earthier.

How do I keep the cabbage from getting watery?

Keep the stock to a half cup and leave the lid on for the full simmer, so the cabbage steams in its own moisture instead of boiling. Chopping it into even pieces also helps it cook at the same pace.

Can I make cabbage and sausage ahead of time?

Yes, it reheats well, and the flavors settle in even more after a night in the fridge. Warm it gently in a skillet over medium-low heat and add a splash of stock if it looks dry.

What if I don't have a skillet with a lid?

A Dutch oven or a wide pot with a lid works just as well. In a pinch, cover the skillet tightly with a sheet of foil, pressed down around the edges to trap the steam.

What's the most common mistake with this dish?

Lifting the lid and stirring during the 20-minute simmer is the big one, since it lets the steam escape and slows the cabbage from softening. Leave it covered, then stir only at the end when you add the parsley and season to taste.