Fried Cabbage and Sausage

Fried cabbage and sausage is an easy low-carb one-pan meal ready in less than 30 minutes.

A quick and easy weeknight meal on a budget! A simple dish with few ingredients that make shopping and cooking a breeze!

Fried Cabbage and Sausage Recipe

fried cabbage and sausage in red cast iron skillet

Ingredients Needed for Cabbage and Sausage

  • Green cabbage
  • Smoked sausage – Or you can use Kielbasa.
  • Unsalted butter
  • Onion and garlic
  • Red wine vinegar, smoked paprika, kosher salt, black pepper, and crushed red peppers – These seasonings really bring this dish to life!

You can also use red cabbage, but we highly recommend green cabbage. Cut the cabbage yourself into slightly thicker slices. Shredded cabbage will cook down to almost nothing.

How to Make Fried Cabbage and Sausage

Heat 2 tablespoons of butter in a large skillet over medium-high heat, add the onion, and saute until translucent, about 5-7 minutes. Add the garlic and saute for another minute. Pour in the red wine vinegar and stir and scrape the pan.

Fried Cabbage and Sausage -fried cabbage and sausage in red cast iron skillet

Add the sliced sausage and saute until browned on both sides, about 2-3 minutes.

Add the cabbage, remaining butter, paprika, salt, and pepper. Stir to combine and coat with the butter and seasonings.

fried cabbage and sausage in red cast iron skillet

Cook, stirring occasionally until the cabbage is tender and slightly browned about 8-10 minutes.

What do I serve this with?

This dish is perfect on its own! But you could serve it over mashed potatoes or egg noodles for those that aren’t eating low carb.

This can also be served as a side dish for any meal.

How to Store Fried Cabbage and Sausage.

Store leftovers in an air-tight container for up to 4 days in the refrigerator. This makes a great meal prep option. Just portion out, store in the fridge, and reheat in the microwave when ready to eat.

Can You Freeze Fried Cabbage and Sausage?

Yes! Store in freezer-safe, air-tight containers for up to 3 months. Thaw in the refrigerator overnight, and reheat as usual.

Fried Cabbage and Sausage -fried cabbage and sausage in red cast iron skillet

Serve and enjoy this quick and healthy meal.

More Delicious Low Carb Recipes

Sausage and Cabbage Skillet Recipe

Fried Cabbage and Sausage Recipe

Fried Cabbage and Sausage – An easy low carb one pan meal ready in less than 30 minutes. A simple dish with few ingredients make shopping and cooking a breeze!
4.41 from 5 votes
Print Pin Rate
Course: Dinner, Main
Cuisine: American
Keyword: fried cabbage, keto, low carb, sausage
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 329kcal
Author: DSTR

Ingredients

  • 4 tablespoons butter divided
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 14 oz smoked sausage thinly sliced on a bias
  • 1 large head green cabbage cored and sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes optional
  • 1/4 cup parsley rough chopped

Instructions

  • Melt 2 tablespoons of butter in a large skillet over medium heat.
  • Add the onion, sauté until onion is translucent about 5-7 minutes.
  • Add the garlic and sauté another minute.
  • Add red wine vinegar to the pan, stir and scrape the bottom of the pan.
  • Add sliced sausage to the pan and sauté until slightly browned on both sides, about 2-3 minutes.
  • Add remaining 2 tablespoons of butter, cabbage, paprika, red pepper flakes, salt, and pepper. Toss to coat the cabbage with butter and seasonings.
  • Saute until cabbage is wilted and slightly browned about 8-10 minutes.
  • Garnish with fresh parsley, if desired.

Nutrition

Calories: 329kcal | Carbohydrates: 16g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 1061mg | Potassium: 525mg | Fiber: 6g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 81mg | Calcium: 98mg | Iron: 2mg

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4 Comments

  1. Great recipe! Quick question: ingredients show 4 Tbsp butter, divided. But instructions call for 3 Tbs then 2 more Tbsp butter. Should it be five total, or should it be 4, divided 2 and 2 or 3 and 1?

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