Sausage and Cabbage Skillet: No More Soggy Cabbage!

Are you tired of cabbage dishes that end up a watery, flavorless mess? I was too! But then I discovered a simple technique that transforms humble cabbage into a star ingredient. This Sausage and Cabbage Skillet recipe delivers perfectly cooked cabbage with a hint of caramelized sweetness, alongside savory sausage and tender potatoes. Get ready for a comforting and delicious one-pan meal!

Why You’ll Love This Sausage and Cabbage Skillet

This Sausage and Cabbage Skillet is destined to become a weeknight favorite for so many reasons:

• It’s easy: This is a true one-pan meal, meaning minimal cleanup!
• It’s flavorful: The combination of smoked sausage, caramelized cabbage, and savory spices is simply irresistible.
• It’s budget-friendly: Cabbage and potatoes are inexpensive staples, making this a great option for feeding a crowd without breaking the bank.
• It’s healthy (ish!): Packed with veggies and protein, this skillet is a satisfying and nourishing meal.
• No soggy cabbage! Our secret technique guarantees perfectly cooked cabbage every time.

Gathering Your Ingredients for Sausage and Cabbage Skillet

Before we dive into cooking, let’s talk about the ingredients that make this Sausage and Cabbage Skillet so special. We’re aiming for a balanced flavor profile – savory, slightly sweet, and with a hint of warmth from the spices. Here’s what you’ll need:

• Olive Oil: A good quality olive oil is our starting point. It adds a subtle fruity note and helps everything cook beautifully. You’ll need about 1 tablespoon.
• Smoked Sausage: The heart of our skillet! Use your favorite smoked sausage for this recipe. I like a kielbasa or andouille sausage for a bit of a kick. You’ll need about 1 pound, sliced.
• Cabbage: Choose a medium head of green cabbage. The key here is to roughly chop it – not too finely, as we want it to retain some texture during cooking.
• Onion: A large, chopped onion adds sweetness and depth of flavor. Yellow or white onions work perfectly.
• Garlic: Two cloves of minced garlic provide that essential aromatic punch.
• Yukon Gold Potatoes: These potatoes are my go-to for skillets because they have a creamy texture and hold their shape well during cooking. Peel and cube about 1 pound of them.
• Chicken Broth: Just a half cup of chicken broth adds moisture and helps to steam the cabbage and potatoes.
• Caraway Seeds: These tiny seeds are the secret weapon! They add a distinctive, slightly licorice-like flavor that complements the cabbage and sausage perfectly. Don’t skip them!
• Salt and Pepper: To taste, of course!
• Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness as a garnish.

Crafting Your Sausage and Cabbage Skillet: Step-by-Step

Now for the fun part! Follow these simple steps, and you’ll be enjoying a delicious Sausage and Cabbage Skillet in no time. The key to success here is the order in which we add the ingredients, which allows the flavors to develop properly and prevents the cabbage from becoming soggy.

1. Sear the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides. This step is essential for developing a rich, savory flavor. We’re aiming for about 5-7 minutes, turning occasionally to ensure even browning. Once browned, remove the sausage from the skillet and set it aside. This prevents the sausage from overcooking later.
2. Sauté the Aromatics and Potatoes: Add the chopped onion and cubed potatoes to the skillet. Cook until the onions become translucent and the potatoes are tender, about 8-10 minutes. Stir occasionally to prevent burning. This step builds a flavorful base for the dish. It is crucial to cook the potatoes at this step, because you do not want to bite into uncooked or firm potatoes later when enjoying the skillet dish. Then add minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. The Secret to Non-Soggy Cabbage: Stir-Fry! This is where the magic happens! Add the roughly chopped cabbage to the skillet. Instead of immediately adding liquid, stir-fry the cabbage in the residual heat and sausage drippings for about 5-7 minutes. This crucial step allows the cabbage to release some of its moisture and lightly caramelize, preventing a soggy final dish. Stir frequently to ensure even cooking. You’ll notice the cabbage starts to soften and develop a slightly sweet aroma.
4. Simmer and Combine: Pour in the chicken broth and add the caraway seeds. Stir to combine and bring to a simmer. The broth adds moisture, while the caraway seeds infuse the dish with their unique flavor. Return the cooked sausage to the skillet.
5. Finish and Serve: Reduce the heat to medium-low, cover the skillet, and simmer for 10-15 minutes, or until the cabbage is tender-crisp and the potatoes are fully cooked. Covering the skillet helps to steam the ingredients and ensure even cooking. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Tips for Perfect Sausage and Cabbage Skillet Every Time

Want to take your Sausage and Cabbage Skillet to the next level? Here are a few pro tips:

• Don’t overcrowd the pan: If your skillet is too small, cook the ingredients in batches to ensure proper browning and caramelization.
• Adjust the seasonings: Taste as you go and adjust the salt, pepper, and caraway seeds to your liking.
• Add a touch of heat: If you like a bit of spice, add a pinch of red pepper flakes to the skillet along with the garlic.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Variation: Consider adding other vegetables like carrots or bell peppers for additional nutrients and color. You could also try adding a different type of sausage, such as turkey sausage, for a leaner option.

What to Serve With Sausage and Cabbage Skillet

This Sausage and Cabbage Skillet is a complete meal on its own, but it also pairs well with a variety of side dishes. Consider serving it with a simple green salad or some crusty bread for soaking up the delicious juices. If you’re looking for something a bit more substantial, try pairing it with a side of golden vegetable rice pilaf. The rice will nicely complement the savory flavors of the skillet.

Your Sausage and Cabbage Skillet Questions Answered (FAQ)

Can I use a different type of sausage?

Absolutely! Feel free to experiment with different types of sausage to find your favorite combination. Turkey sausage, chicken sausage, or even chorizo would all work well in this recipe.

Can I make this recipe vegetarian?

While this recipe relies heavily on the flavor of the sausage, you could try substituting it with a plant-based sausage alternative. Just be sure to choose one that is flavorful and holds its shape well during cooking.

My cabbage is still a bit tough after simmering. What should I do?

If your cabbage is still a bit tough after simmering, simply continue cooking it for a few more minutes, adding a splash more chicken broth if needed. The cooking time may vary depending on the type of cabbage and the size of the pieces.

Can I add any other vegetables?

Yes! Feel free to add other vegetables to the skillet along with the cabbage. Carrots, bell peppers, celery, and even zucchini would all be delicious additions.

Enjoy Your Homemade Sausage and Cabbage Skillet!

There you have it – a foolproof recipe for Sausage and Cabbage Skillet that will banish soggy cabbage forever! This is a dish that’s both comforting and easy to make, perfect for a weeknight meal or a casual gathering. The simple trick of stir-frying the cabbage before adding liquid makes all the difference, resulting in perfectly cooked cabbage with a hint of caramelized sweetness. So, gather your ingredients, fire up your skillet, and get ready to enjoy a delicious and satisfying meal. Don’t forget to leave a comment below and let me know how yours turned out. And if you loved this recipe, be sure to share it with your friends and family!

Sausage and Cabbage Skillet (No Soggy Cabbage!)

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Print Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced
• 1 medium head of cabbage, roughly chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound Yukon gold potatoes, peeled and cubed
• 1/2 cup chicken broth
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. Add the chopped onion and cubed potatoes to the skillet and cook until the onions become translucent and the potatoes are tender, about 8-10 minutes. Stir occasionally to prevent burning.
4. Add minced garlic and cook for another minute, until fragrant.
5. Now, this is the key step: Add the roughly chopped cabbage to the skillet. Instead of immediately adding liquid, stir-fry the cabbage in the residual heat and sausage drippings for about 5-7 minutes. This allows the cabbage to release some of its moisture and lightly caramelize, preventing a soggy final dish. Stir frequently to ensure even cooking.
6. Pour in the chicken broth and add the caraway seeds. Stir to combine and bring to a simmer.
7. Return the cooked sausage to the skillet.
8. Reduce the heat to medium-low, cover the skillet, and simmer for 10-15 minutes, or until the cabbage is tender-crisp and the potatoes are fully cooked.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley before serving.