Hungry for hearty, satisfying meals that won’t keep you in the kitchen all night? You’re in the right place! Cabbage and sausage are a classic comfort food duo that’s both budget-friendly and endlessly versatile. From quick skillet dinners to cozy one-pot wonders, we’ve gathered 20 flavorful recipes that deliver maximum taste with minimal fuss. Let’s dive in and discover your new favorite weeknight hero!
Spicy Cabbage and Sausage Stir-Fry
On chilly winter evenings like this one, I find myself craving something hearty and warming that comes together quickly. This spicy cabbage and sausage stir-fry has become my go-to weeknight dinner—it’s packed with flavor, uses simple ingredients, and always satisfies those comfort food cravings. I love how the cabbage softens and soaks up all the delicious spices while the sausage adds a savory punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of fragrant extra virgin olive oil
– 1 pound of savory smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, thinly sliced into half-moons
– 3 cloves of aromatic garlic, minced
– 1 small head of crisp green cabbage, cored and thinly shredded
– 1 teaspoon of smoky paprika
– ½ teaspoon of fiery crushed red pepper flakes
– ½ teaspoon of freshly ground black pepper
– ½ teaspoon of coarse kosher salt
– 2 tablespoons of tangy apple cider vinegar
– ¼ cup of fresh parsley, roughly chopped
Instructions
1. Heat 1 tablespoon of fragrant extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of savory smoked sausage slices to the hot oil and cook undisturbed for 3 minutes to develop a golden-brown sear on one side.
3. Flip the sausage slices and cook for another 3 minutes until browned on both sides, then transfer them to a clean plate using a slotted spoon.
4. Add 1 thinly sliced medium yellow onion to the skillet and cook in the rendered sausage fat for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in 3 minced cloves of aromatic garlic and cook for 1 minute until fragrant but not browned.
6. Add 1 thinly shredded small head of crisp green cabbage to the skillet along with 1 teaspoon of smoky paprika, ½ teaspoon of fiery crushed red pepper flakes, ½ teaspoon of freshly ground black pepper, and ½ teaspoon of coarse kosher salt.
7. Cook the cabbage mixture for 8-10 minutes, stirring every 2 minutes, until the cabbage has wilted and reduced in volume by about half.
8. Return the browned sausage slices to the skillet and stir to combine with the cabbage.
9. Pour 2 tablespoons of tangy apple cider vinegar over the mixture and cook for 2 more minutes, allowing the vinegar to reduce slightly.
10. Remove the skillet from heat and stir in ¼ cup of roughly chopped fresh parsley.
Now that your stir-fry is ready, notice how the cabbage retains a slight crunch while the edges caramelize beautifully. The spicy kick from the red pepper flakes balances perfectly with the smoky sausage, and a splash of vinegar brightens every bite. I love serving this over a bed of fluffy white rice or stuffing it into warm tortillas for a quick wrap—either way, it disappears fast!
Creamy Cabbage and Sausage Soup
Usually, when December rolls around and the chill sets in, I find myself craving something hearty and comforting—something that warms you from the inside out. That’s exactly what this Creamy Cabbage and Sausage Soup delivers, a cozy bowl I’ve been perfecting for years to make those cold evenings a little brighter. It’s become a staple in my kitchen, especially around the holidays when I want something satisfying without spending all day at the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound savory Italian sausage, casings removed
– 1 large yellow onion, finely chopped
– 3 cloves aromatic garlic, minced
– 1 medium head green cabbage, thinly sliced
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of savory Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 6–8 minutes.
3. Stir in 1 large finely chopped yellow onion and cook until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom for extra flavor.
4. Add 3 cloves of minced aromatic garlic and cook until fragrant, 1 minute, being careful not to burn it.
5. Mix in 1 medium head of thinly sliced green cabbage and cook until slightly wilted, 5 minutes, stirring occasionally to ensure even cooking.
6. Pour in 4 cups of rich chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the cabbage is tender.
7. Stir in 1 cup of heavy cream, 1 teaspoon of finely ground black pepper, and 1/2 teaspoon of sea salt, heating gently for 5 minutes without boiling to prevent curdling.
8. Remove from heat and let sit for 5 minutes to allow the flavors to meld before serving.
Really, this soup shines with its creamy texture that’s balanced by the savory sausage and tender cabbage—it’s rich without being heavy. I love serving it with a crusty loaf of bread for dipping, or you can top it with a sprinkle of fresh herbs for a pop of color and freshness.
Roasted Cabbage and Sausage Skillet
Holiday season or weeknight dinner, this Roasted Cabbage and Sausage Skillet has become my go-to for its comforting simplicity and hearty flavors. I first made it during a busy December when I needed something fuss-free yet satisfying, and now it’s a regular in my rotation—perfect for those evenings when you want minimal cleanup but maximum taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large head of green cabbage, cored and cut into 1-inch wedges
– 1 pound of smoked sausage, sliced into ½-inch rounds
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of finely ground black pepper
– 1 teaspoon of dried thyme
– ½ teaspoon of smoked paprika
– 3 cloves of garlic, minced
– 1 tablespoon of apple cider vinegar
Instructions
1. Preheat your oven to 400°F and place a large cast-iron skillet inside to heat up for 10 minutes—this ensures a good sear on the cabbage.
2. In a bowl, toss the cabbage wedges with 1 tablespoon of extra virgin olive oil, kosher salt, black pepper, thyme, and smoked paprika until evenly coated.
3. Carefully remove the hot skillet from the oven and arrange the cabbage wedges in a single layer, placing them cut-side down to caramelize.
4. Roast the cabbage in the oven for 20 minutes, until the edges are golden brown and slightly crispy.
5. While the cabbage roasts, heat the remaining tablespoon of olive oil in a separate pan over medium-high heat and add the sliced sausage, cooking for 5-7 minutes until browned on both sides.
6. Tip: Don’t overcrowd the pan with sausage to allow for even browning and a nice crust.
7. Remove the skillet from the oven and scatter the browned sausage and minced garlic over the cabbage, then drizzle with apple cider vinegar.
8. Return the skillet to the oven and roast for an additional 10 minutes, until the garlic is fragrant and everything is heated through.
9. Tip: For extra flavor, let the skillet rest for 5 minutes after baking to allow the juices to meld.
10. Serve the dish hot directly from the skillet for a rustic presentation.
11. Tip: If you prefer a bit of freshness, garnish with chopped parsley or a squeeze of lemon juice just before serving.
A perfectly balanced dish, the roasted cabbage turns tender with crispy edges, while the sausage adds a smoky, savory punch that’s irresistible. I love serving it over creamy polenta or with crusty bread to soak up the flavorful juices—it’s a cozy meal that always feels like a hug in a skillet.
Garlic Butter Cabbage and Sausage Pasta
Just when I thought my weeknight dinner rotation couldn’t get any cozier, this Garlic Butter Cabbage and Sausage Pasta came along and proved me wrong. It’s the kind of hearty, one-pan wonder that my family now requests on repeat, especially on chilly evenings when we’re all craving something deeply satisfying yet surprisingly simple to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried rigatoni pasta
– 1 pound of savory Italian sausage, casings removed
– 4 tablespoons of rich unsalted butter
– 1 small head of green cabbage, thinly sliced into ribbons
– 4 large cloves of garlic, finely minced
– 1 cup of low-sodium chicken broth
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 cup of chopped fresh parsley
– 1 teaspoon of crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried rigatoni pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat.
4. Add the 1 pound of savory Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
5. Tip: Use a slotted spoon to transfer the cooked sausage to a plate, leaving about 1 tablespoon of rendered fat in the skillet for flavor.
6. Reduce the heat to medium and add the 4 tablespoons of rich unsalted butter to the skillet.
7. Once melted, add the thinly sliced green cabbage ribbons and cook, stirring occasionally, for 8-10 minutes until softened and lightly caramelized at the edges.
8. Stir in the 4 finely minced garlic cloves and 1 teaspoon of crushed red pepper flakes, cooking for 1 minute until fragrant.
9. Tip: Don’t let the garlic brown, as it can turn bitter—keep the heat moderate.
10. Pour in the 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
11. Return the cooked sausage and drained pasta to the skillet, tossing everything to combine and heat through for 2-3 minutes.
12. Remove from heat and stir in the 1/2 cup of freshly grated Parmesan cheese and 1/4 cup of chopped fresh parsley until the cheese melts and coats the pasta.
13. Tip: For extra creaminess, reserve 1/4 cup of the pasta cooking water and add it in step 11 if the sauce seems too thick.
14. Season to taste with kosher salt and freshly ground black pepper.
Dive into a bowl where the tender rigatoni clings to the savory sausage and sweet, buttery cabbage, with a gentle kick from the red pepper flakes that warms you from the inside out. I love serving this straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that garlicky sauce—it’s comfort food that feels both rustic and refined.
Cheesy Cabbage and Sausage Casserole
Zesty winter evenings call for cozy comfort food, and this cheesy cabbage and sausage casserole has become my go-to for feeding a hungry crowd without fuss. I first whipped it up during a snowy weekend when my pantry was looking sparse—cabbage, sausage, and cheese to the rescue! It’s the kind of dish that fills your kitchen with irresistible aromas and leaves everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound savory Italian sausage, casings removed
– 1 medium head of crisp green cabbage, thinly sliced
– 1 large sweet yellow onion, finely chopped
– 2 cloves aromatic garlic, minced
– 1 cup rich chicken broth
– 1 cup tangy tomato sauce
– 1 teaspoon fragrant dried oregano
– ½ teaspoon finely ground black pepper
– 2 cups sharp cheddar cheese, freshly shredded
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound of savory Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5–7 minutes until browned.
4. Stir in 1 large sweet yellow onion and 2 cloves of aromatic garlic, cooking for 3–4 minutes until softened and fragrant.
5. Tip: If the sausage releases excess fat, drain it slightly for a less greasy casserole.
6. Add 1 medium head of thinly sliced crisp green cabbage to the skillet, stirring to combine and cooking for 5 minutes until slightly wilted.
7. Pour in 1 cup of rich chicken broth and 1 cup of tangy tomato sauce, then sprinkle with 1 teaspoon of fragrant dried oregano and ½ teaspoon of finely ground black pepper.
8. Simmer the mixture uncovered for 10 minutes, stirring occasionally, until the cabbage is tender and the liquid reduces slightly.
9. Tip: For extra flavor, let the mixture simmer a few minutes longer to deepen the sauce.
10. Transfer the sausage and cabbage mixture to the prepared baking dish, spreading it evenly.
11. Evenly top with 2 cups of freshly shredded sharp cheddar cheese.
12. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown on top.
13. Tip: For a crispier cheese crust, broil for the final 2–3 minutes, watching closely to prevent burning.
14. Remove from the oven and let rest for 5 minutes before serving.
Delightfully hearty, this casserole boasts a creamy texture from the melted cheese and a savory depth from the sausage and spices. Serve it straight from the dish with crusty bread to soak up the juices, or pair it with a simple green salad for a balanced meal that’s sure to warm any winter night.
Smoked Sausage and Cabbage Stew
Diving into my family’s recipe box always brings back memories of cozy winter evenings, and this Smoked Sausage and Cabbage Stew is one of those nostalgic dishes I crave when the temperature drops. I love how the smoky sausage mingles with the sweet cabbage—it’s the kind of simple, hearty meal that makes you want to curl up on the couch with a big bowl. My grandma used to say it was her secret weapon for feeding a crowd without fuss, and I’ve found that to be true time and again.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked kielbasa sausage, sliced into ½-inch rounds
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 small head green cabbage, cored and chopped into bite-sized pieces
– 4 cups low-sodium chicken broth
– 2 large russet potatoes, peeled and cubed into 1-inch pieces
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon sea salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of sliced smoked kielbasa sausage and cook, stirring occasionally, until lightly browned on both sides, approximately 5–7 minutes. Remove the sausage with a slotted spoon and set aside on a plate, leaving the drippings in the pot.
3. Tip: Don’t overcrowd the pot when browning the sausage—this ensures a nice sear and prevents steaming.
4. Add 1 finely diced large yellow onion to the pot and sauté in the sausage drippings until translucent and soft, about 5 minutes, stirring frequently to prevent burning.
5. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. Tip: Mince the garlic just before adding it to retain its pungent flavor and avoid bitterness.
7. Add 1 chopped small head of green cabbage to the pot and cook, stirring occasionally, until it begins to wilt and soften, about 8–10 minutes.
8. Pour in 4 cups of low-sodium chicken broth and bring the mixture to a gentle boil over high heat.
9. Add 2 cubed large russet potatoes, 1 teaspoon of smoked paprika, ½ teaspoon of freshly ground black pepper, and ½ teaspoon of sea salt. Reduce the heat to medium-low, cover the pot, and simmer for 25 minutes until the potatoes are fork-tender.
10. Return the browned sausage to the pot and stir to combine. Simmer uncovered for an additional 5 minutes to let the flavors meld.
11. Tip: Taste the stew before serving and adjust seasoning if needed—the sausage adds saltiness, so go easy on extra salt.
12. Remove the pot from the heat and stir in 2 tablespoons of chopped fresh parsley.
13. A warm, comforting bowl of this stew offers tender cabbage and potatoes swimming in a savory broth, with the smoky sausage adding a robust depth. I love serving it with a slice of crusty bread to soak up every last drop, or for a twist, try topping it with a dollop of sour cream and a sprinkle of caraway seeds for an extra layer of flavor.
Braised Cabbage and Sausage with Apples
During the chilly holiday season, I always crave a comforting one-pot meal that fills the kitchen with incredible aromas. This braised cabbage and sausage with apples is my go-to for a cozy weeknight dinner—it’s hearty, slightly sweet from the apples, and comes together with minimal fuss. I love how the flavors meld together into something truly special, especially when served over creamy mashed potatoes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 pound smoked pork sausage, sliced into ½-inch rounds
- 1 medium yellow onion, thinly sliced
- 2 cloves fresh garlic, minced
- 1 small head green cabbage, cored and chopped into 1-inch pieces
- 2 crisp, sweet apples (like Honeycrisp or Fuji), cored and sliced into ½-inch wedges
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon finely ground black pepper
- ½ teaspoon kosher salt
- 2 sprigs fresh thyme
Instructions
- Heat 1 tablespoon rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add 1 pound smoked pork sausage slices and cook until browned on both sides, approximately 5–7 minutes total, then transfer to a plate using a slotted spoon.
- In the same pot, add 1 thinly sliced medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in 2 minced cloves fresh garlic and cook until fragrant, 30 seconds.
- Add 1 small head chopped green cabbage and 2 sliced crisp, sweet apples to the pot, tossing to combine with the onions and garlic.
- Pour in 1 cup low-sodium chicken broth and 2 tablespoons apple cider vinegar, then sprinkle with 1 teaspoon finely ground black pepper and ½ teaspoon kosher salt.
- Nestle 2 sprigs fresh thyme and the browned sausage back into the pot, submerging them slightly in the liquid.
- Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 30 minutes, stirring once halfway through.
- After 30 minutes, remove the lid and cook uncovered for an additional 10 minutes to allow the liquid to reduce slightly.
- Discard the thyme sprigs and taste, adjusting seasoning if needed before serving.
Perfectly tender cabbage and apples soak up the savory broth, while the sausage adds a smoky richness that ties everything together. I love serving this over a bed of buttery polenta or with crusty bread to soak up every last drop of the flavorful juices—it’s a dish that tastes even better the next day.
One-Pot Cabbage and Sausage Rice
A cozy, comforting dish that’s become my go‑to on busy weeknights, this One‑Pot Cabbage and Sausage Rice is the kind of meal that fills your kitchen with the most inviting aromas. I love how it comes together with minimal fuss—just one pot to wash!—and always reminds me of the hearty dinners my grandma used to make after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked pork sausage, sliced into ½‑inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 small head green cabbage, cored and thinly sliced
– 1 cup long‑grain white rice, rinsed
– 2 cups low‑sodium chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy‑bottomed pot or Dutch oven over medium‑high heat until shimmering, about 1 minute.
2. Add 1 pound of sliced smoked pork sausage and cook, stirring occasionally, until browned on both sides, about 5–6 minutes. (Tip: Don’t overcrowd the pot—work in batches if needed to get a good sear.)
3. Transfer the browned sausage to a plate, leaving the rendered fat in the pot.
4. Add 1 finely diced medium yellow onion to the pot and cook, stirring frequently, until softened and translucent, about 4–5 minutes.
5. Stir in 3 minced cloves of fresh garlic and cook until fragrant, about 30 seconds.
6. Add 1 thinly sliced small head of green cabbage and cook, stirring occasionally, until it begins to wilt, about 4–5 minutes.
7. Pour in 1 cup of rinsed long‑grain white rice and stir to coat with the oil and vegetables, toasting lightly for 1 minute.
8. Return the browned sausage to the pot, then add 2 cups of low‑sodium chicken broth, 1 teaspoon of smoked paprika, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of fine sea salt.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 18–20 minutes, or until the rice is tender and has absorbed all the liquid. (Tip: Resist the urge to peek—keeping the lid on ensures even cooking.)
10. Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and settle.
11. Fluff the rice gently with a fork, then stir in 2 tablespoons of chopped fresh parsley. (Tip: For extra brightness, add a squeeze of fresh lemon juice just before serving.)
Zesty and satisfying, this dish delivers tender rice infused with smoky sausage and sweet, softened cabbage. I love how the edges get slightly crispy if you let it sit in the warm pot for a minute. Serve it straight from the Dutch oven with a dollop of tangy sour cream or a sprinkle of red pepper flakes for a little kick.
Grilled Cabbage and Sausage Foil Packets
Crisp winter evenings always have me craving something hearty and fuss-free, and that’s exactly why these grilled cabbage and sausage foil packets have become my go-to. I love how they come together with minimal prep and cleanup, letting me spend more time with family instead of hovering over the stove. It’s the kind of cozy, satisfying meal that feels like a warm hug on a chilly night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 large head of green cabbage, cored and cut into 1-inch thick wedges
- 1 pound of smoked sausage, sliced into ½-inch rounds
- 1 large yellow onion, thinly sliced
- 3 tablespoons of rich extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- ½ teaspoon of freshly ground black pepper
- ½ teaspoon of kosher salt
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F, and tear off four large sheets of heavy-duty aluminum foil, each about 12×18 inches.
- Place one cabbage wedge, a quarter of the sausage slices, and a quarter of the onion slices in the center of each foil sheet.
- Drizzle each packet evenly with the extra virgin olive oil and apple cider vinegar.
- Sprinkle the smoked paprika, garlic powder, freshly ground black pepper, and kosher salt evenly over the ingredients in each packet.
- Fold the foil over the ingredients and crimp the edges tightly to create a sealed packet, leaving a little room inside for steam to circulate—this helps everything cook evenly without drying out.
- Place the foil packets directly on the preheated grill grates and close the lid.
- Cook for 20-25 minutes, until the cabbage is tender when pierced with a fork and the sausage is heated through and slightly browned.
- Carefully open one packet to check for doneness, being mindful of the hot steam that will escape.
- Transfer the packets to a heat-safe surface and let them rest for 5 minutes before serving to allow the flavors to meld.
So tender and smoky, the cabbage caramelizes beautifully while the sausage adds a savory punch. Serve these straight from the foil for a rustic presentation, or plate them over a bed of creamy polenta to soak up all those delicious juices.
Cabbage and Sausage Stuffed Peppers
Perfect for a cozy winter evening, these Cabbage and Sausage Stuffed Peppers have become my go-to comfort food. I first made them on a snowy night when I needed to use up leftover cabbage, and now they’re a family favorite—so hearty and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 4 large, vibrant bell peppers (any color you like)
- 1 pound savory Italian sausage (casings removed)
- 2 cups finely shredded green cabbage
- 1 cup cooked long-grain white rice (fluffy and warm)
- 1/2 cup rich marinara sauce
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon aromatic dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon coarse sea salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of the extra virgin olive oil.
- Slice the tops off the bell peppers and carefully remove all seeds and membranes from the inside. Tip: Choose peppers that can stand upright on their own for easier baking.
- Heat the remaining extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the savory Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5-7 minutes until browned and no longer pink.
- Stir in the finely shredded green cabbage and cook for 4-5 minutes until it wilts and softens slightly.
- Remove the skillet from heat and mix in the cooked long-grain white rice, rich marinara sauce, aromatic dried oregano, freshly ground black pepper, and coarse sea salt until well combined. Tip: Let the filling cool for a few minutes before stuffing to prevent the peppers from getting soggy.
- Evenly spoon the sausage and cabbage mixture into each hollowed bell pepper, packing it gently but firmly.
- Place the stuffed peppers upright in the prepared baking dish and cover tightly with aluminum foil.
- Bake at 375°F (190°C) for 30 minutes, then remove the foil and sprinkle the finely grated Parmesan cheese over the tops.
- Return to the oven, uncovered, and bake for an additional 10-15 minutes until the peppers are tender when pierced with a fork and the cheese is golden and bubbly. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.
Vividly colorful and packed with flavor, these peppers offer a delightful contrast of tender bell pepper shells and a savory, well-seasoned filling. The cabbage adds a subtle crunch that pairs beautifully with the juicy sausage. Serve them straight from the oven with a side of crusty bread to soak up any delicious juices.
Sweet and Sour Cabbage with Sausage
During the chilly holiday season, I find myself craving hearty, comforting dishes that come together without fuss—especially when I’m juggling last-minute gift wrapping and family visits. This sweet and sour cabbage with sausage is my go‑up: it’s a cozy, one‑pot wonder that fills the kitchen with the most inviting aroma, and it always reminds me of the simple, satisfying meals my grandma used to whip up on busy winter evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked pork sausage, sliced into ½‑inch rounds
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 small head green cabbage, cored and shredded
– ½ cup apple cider vinegar
– ¼ cup packed light brown sugar
– 1 cup low‑sodium chicken broth
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy‑bottomed pot over medium‑high heat until shimmering, about 2 minutes.
2. Add the sliced smoked pork sausage and cook, stirring occasionally, until browned on both sides, about 5–7 minutes.
3. Transfer the browned sausage to a plate, leaving the rendered fat in the pot.
4. Reduce the heat to medium and add the thinly sliced yellow onion to the pot; sauté until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds—be careful not to let it burn.
6. Add the shredded green cabbage to the pot and toss to coat in the oil and onion mixture; cook until it begins to wilt, about 3–4 minutes.
7. Pour in the apple cider vinegar and let it simmer for 1 minute to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Stir in the packed light brown sugar, low‑sodium chicken broth, finely ground black pepper, and kosher salt until combined.
9. Return the browned sausage to the pot and bring the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot, and simmer until the cabbage is tender and the flavors have melded, about 15–20 minutes.
11. Uncover and cook for an additional 5 minutes to allow the liquid to reduce slightly, if desired.
12. Remove from heat and let rest for 5 minutes before serving.
As you scoop it into bowls, you’ll notice how the cabbage turns silky and tender while the sausage stays juicy, all coated in that tangy‑sweet glaze. I love serving it over a mound of buttery mashed potatoes or with a crusty loaf of bread to soak up every last drop—it’s the kind of humble, flavor‑packed dish that makes a dreary December day feel downright cozy.
Cabbage and Sausage Pierogi Bake
Every year around the holidays, my kitchen becomes a hub for hearty, comforting dishes that can feed a crowd with minimal fuss. This Cabbage and Sausage Pierogi Bake is my go-to solution—it’s a cozy, one-pan wonder that combines the savory goodness of pierogi with the heartiness of a casserole, perfect for those chilly December evenings when you want something satisfying without spending hours at the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 package (16 ounces) of frozen potato and cheese pierogi
- 1 pound of savory Italian sausage, casings removed
- 1 medium head of crisp green cabbage, thinly sliced
- 1 large yellow onion, finely chopped
- 2 cloves of aromatic garlic, minced
- 1 cup of rich chicken broth
- 1/2 cup of tangy sour cream
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of unsalted butter
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of freshly ground black pepper
- 1/4 teaspoon of sea salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 1 tablespoon of extra virgin olive oil in a large, oven-safe skillet over medium-high heat.
- Add 1 pound of savory Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon, and cook for 5-7 minutes until browned and no longer pink.
- Tip: Don’t overcrowd the skillet to allow the sausage to brown evenly and develop a rich flavor.
- Transfer the cooked sausage to a plate, leaving any drippings in the skillet.
- Add 2 tablespoons of unsalted butter to the same skillet and let it melt over medium heat.
- Sauté 1 large yellow onion and 2 cloves of aromatic garlic for 3-4 minutes until softened and fragrant.
- Add 1 medium head of thinly sliced crisp green cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until wilted and lightly golden.
- Tip: Stir the cabbage gently to avoid breaking it down too much, keeping some texture for the bake.
- Pour in 1 cup of rich chicken broth and 1 teaspoon of smoked paprika, stirring to combine, and simmer for 2 minutes to meld the flavors.
- Remove the skillet from heat and stir in 1/2 cup of tangy sour cream until the mixture is creamy and well-incorporated.
- Arrange 1 package of frozen potato and cheese pierogi in a single layer over the cabbage mixture in the skillet.
- Sprinkle the cooked sausage crumbles evenly over the pierogi.
- Top with 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of sea salt.
- Tip: For a golden, bubbly cheese crust, place the skillet under the broiler for the last 2-3 minutes of baking.
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly and the pierogi are heated through.
- Let the bake rest for 5 minutes before serving to allow the flavors to settle.
Buttery pierogi soak up the savory juices from the sausage and cabbage, creating a tender, comforting bite with a slight crunch from the baked edges. The sharp cheddar adds a creamy, tangy layer that balances the smokiness of the paprika, making this dish irresistible straight from the skillet. Serve it with a dollop of extra sour cream and a sprinkle of fresh herbs for a vibrant finish that elevates the cozy flavors.
Herbed Cabbage and Sausage Hash
Diving into my kitchen on this chilly December morning, I was craving something hearty and comforting—the kind of dish that warms you from the inside out. I remembered a simple, rustic recipe my grandmother used to whip up on busy weeknights, and it inspired this herbed cabbage and sausage hash. It’s a one-pan wonder that’s perfect for using up pantry staples and comes together with minimal fuss, making it ideal for those evenings when you want a satisfying meal without spending hours at the stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of savory pork sausage, casings removed
– 1 medium head of crisp green cabbage, thinly sliced
– 1 large yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary, crushed
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of coarse sea salt
– 4 farm-fresh eggs
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of savory pork sausage, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Tip: Use a slotted spoon to transfer the cooked sausage to a plate, leaving the flavorful drippings in the skillet to enhance the vegetables.
4. Add the remaining 1 tablespoon of rich extra virgin olive oil to the skillet, then stir in 1 large yellow onion, finely diced, and cook for 3–4 minutes until softened and translucent.
5. Mix in 2 cloves of aromatic garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 1 medium head of crisp green cabbage, thinly sliced, to the skillet, tossing to coat it in the oil and drippings.
7. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, crushed, ½ teaspoon of coarse sea salt, and ½ teaspoon of finely ground black pepper, stirring well to distribute the herbs evenly.
8. Cook the cabbage mixture for 10–12 minutes, stirring occasionally, until it wilts and develops golden-brown edges.
9. Tip: For extra caramelization, press the cabbage down with a spatula and let it sit undisturbed for 2–3 minutes during cooking.
10. Return the cooked sausage to the skillet, mixing it thoroughly with the cabbage, and heat for 2–3 minutes until everything is warmed through.
11. Create four small wells in the hash mixture using the back of a spoon, then crack 4 farm-fresh eggs into each well.
12. Cover the skillet and cook over medium-low heat for 5–7 minutes until the egg whites are fully set and the yolks reach your desired consistency.
13. Tip: Check the eggs after 5 minutes by gently shaking the skillet; if the whites jiggle, continue cooking for another minute or two.
14. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Savory and satisfying, this hash boasts a delightful contrast of textures—tender cabbage mingles with crispy sausage bits, all topped with creamy, runny eggs. The herbs infuse every bite with a warm, earthy aroma, making it a cozy meal that’s perfect for breakfast, brunch, or a quick dinner. Serve it straight from the skillet with a side of crusty bread to soak up the flavorful juices, or top it with a sprinkle of sharp cheddar for an extra indulgent twist.
Cabbage and Sausage Egg Roll Bowls
Cabbage and sausage egg roll bowls have become my go-to weeknight dinner hack—they capture all the savory, umami-packed flavors of classic egg rolls without the fuss of wrapping and frying. I first whipped these up on a hectic Tuesday when my craving for takeout clashed with my empty wallet, and now they’re a staple in my rotation because they come together in one skillet and leave my kitchen smelling incredible. Trust me, if you love that crispy-cabbage-and-savory-meat combo, this bowl will feel like a cozy hug on a plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of fragrant toasted sesame oil
– 1 pound of savory ground pork sausage
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 small head of crisp green cabbage, thinly shredded
– 2 large carrots, peeled and grated into bright ribbons
– 1/4 cup of low-sodium soy sauce
– 1 tablespoon of rich rice vinegar
– 1 teaspoon of freshly grated ginger
– 1/2 teaspoon of finely ground black pepper
– 4 farm-fresh eggs
– 2 green onions, thinly sliced for garnish
– 1 tablespoon of toasted sesame seeds
Instructions
1. Heat 1 tablespoon of fragrant toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of savory ground pork sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5–7 minutes until browned and no longer pink.
3. Stir in 1 finely diced medium yellow onion and 3 minced cloves of aromatic garlic, cooking for 2–3 minutes until the onion turns translucent and fragrant.
4. Tip: If the sausage releases excess fat, drain it slightly to keep the dish from becoming greasy, but leave about 1 tablespoon for flavor.
5. Add 1 thinly shredded small head of crisp green cabbage and 2 grated large carrots to the skillet, tossing to combine with the sausage mixture.
6. Cook the vegetables for 8–10 minutes, stirring occasionally, until the cabbage wilts and softens but still retains a slight crunch.
7. Pour in 1/4 cup of low-sodium soy sauce, 1 tablespoon of rich rice vinegar, 1 teaspoon of freshly grated ginger, and 1/2 teaspoon of finely ground black pepper, stirring well to coat everything evenly.
8. Tip: Taste the mixture at this stage—if you prefer more tang, add an extra splash of rice vinegar, but avoid over-salting since the soy sauce is already savory.
9. Reduce the heat to low, cover the skillet, and let the flavors meld for 2–3 minutes while you prepare the eggs.
10. In a separate non-stick skillet, fry 4 farm-fresh eggs over medium heat for 3–4 minutes until the whites are set but the yolks remain runny, seasoning lightly with a pinch of salt.
11. Tip: For perfectly runny yolks, cover the skillet briefly after cracking the eggs to steam the tops without flipping.
12. Divide the cabbage and sausage mixture evenly among 4 bowls, top each with a fried egg, and garnish with 2 thinly sliced green onions and 1 tablespoon of toasted sesame seeds.
13. Here’s the best part: when you break into that runny egg yolk, it creates a luscious sauce that mingles with the savory sausage and crisp-tender veggies. I love serving these bowls with a side of steamed jasmine rice or even stuffing the mixture into lettuce wraps for a lighter twist—the textures play beautifully between the hearty meat, crunchy cabbage, and silky egg.
Cabbage and Sausage Breakfast Skillet
Just the other morning, as I was rummaging through my fridge looking for something hearty to kickstart the day, I realized I had half a head of cabbage and some leftover sausage from dinner—a perfect opportunity for a cozy, one-pan breakfast. I love how this skillet comes together with minimal fuss, filling the kitchen with the most comforting aromas that remind me of lazy weekend brunches at my grandma’s house. It’s become my go-to when I want a satisfying meal without spending hours cooking, and I hope it brings you the same warmth and ease.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 12 ounces savory smoked sausage, sliced into 1/4-inch rounds
– 1 medium sweet yellow onion, finely diced
– 4 cups thinly sliced green cabbage, about half a small head
– 4 large farm-fresh eggs
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon coarse sea salt
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1 minute.
2. Add 12 ounces of savory smoked sausage, sliced into 1/4-inch rounds, and cook for 5–7 minutes, stirring occasionally, until browned and crispy on the edges.
3. Tip: Use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving the rendered fat in the skillet for added flavor.
4. Reduce the heat to medium and add 1 medium sweet yellow onion, finely diced, to the skillet; sauté for 3–4 minutes until softened and translucent.
5. Stir in 4 cups of thinly sliced green cabbage and cook for 8–10 minutes, stirring every 2 minutes, until wilted and lightly caramelized with golden spots.
6. Tip: For extra crispiness, press the cabbage down with a spatula and let it sit undisturbed for 1–2 minutes before stirring again.
7. Return the cooked sausage to the skillet and mix well with the cabbage and onion.
8. Create four small wells in the mixture using the back of a spoon and crack 4 large farm-fresh eggs, one into each well.
9. Sprinkle 1/2 teaspoon of finely ground black pepper and 1/4 teaspoon of coarse sea salt evenly over the eggs and skillet contents.
10. Cover the skillet with a lid and cook for 4–5 minutes, or until the egg whites are fully set and the yolks reach your desired doneness (check by gently shaking the skillet).
11. Tip: For runny yolks, aim for 4 minutes; for firmer yolks, extend to 5–6 minutes, adjusting based on your stovetop’s heat.
12. Remove from heat and let rest for 1 minute before serving.
Every bite of this skillet offers a delightful contrast: the cabbage turns tender with a slight crunch, while the sausage adds a smoky, savory depth that pairs perfectly with the creamy, rich eggs. I love scooping it straight from the pan with toasted sourdough or topping it with a sprinkle of fresh herbs for a vibrant finish—it’s a dish that feels both rustic and refined, ideal for sharing or savoring solo on a chilly morning.
Slow Cooker Cabbage and Sausage Goulash
You know those chilly December evenings when you just want something hearty and comforting without spending hours in the kitchen? Yesterday, as I was rushing between holiday errands, I realized my slow cooker was my secret weapon for a delicious, hands-off dinner that fills the whole house with an incredible aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of smoked kielbasa sausage, sliced into ½-inch coins
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 medium head of green cabbage, cored and chopped into 1-inch pieces
– 1 (28-ounce) can of crushed tomatoes with their vibrant juices
– 1 cup of robust beef broth
– 1 teaspoon of sweet paprika
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of dried thyme
– 2 bay leaves
– Salt, for seasoning
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced smoked kielbasa sausage and cook for 4-5 minutes, turning occasionally, until lightly browned on both sides. (Tip: Browning the sausage first adds a deeper flavor to the final dish.)
3. Transfer the browned sausage to your slow cooker insert using a slotted spoon, leaving the rendered fat in the skillet.
4. Add the finely diced yellow onion to the same skillet and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced fresh garlic and cook for 1 more minute until fragrant.
6. Scrape the onion and garlic mixture into the slow cooker with the sausage.
7. Layer the chopped green cabbage over the sausage and onion mixture in the slow cooker.
8. In a medium bowl, combine the crushed tomatoes, robust beef broth, sweet paprika, finely ground black pepper, and dried thyme; whisk together until uniform.
9. Pour the tomato mixture evenly over the cabbage in the slow cooker.
10. Nestle the 2 bay leaves into the liquid.
11. Cover and cook on LOW for 6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.)
12. After 6 hours, carefully remove the bay leaves and discard them.
13. Taste the goulash and season with salt as needed. (Tip: I usually add about 1 teaspoon, but start with less and adjust—the sausage and broth already provide saltiness.)
14. Give everything a gentle stir to combine.
15. Serve hot directly from the slow cooker.
But the magic really happens as it simmers—the cabbage becomes meltingly tender and soaks up all the savory, tomatoey goodness, while the sausage stays juicy and flavorful. I love serving this over a bed of creamy mashed potatoes or with a chunk of crusty bread to soak up every last bit of the rich, brothy sauce.
Cabbage and Sausage Stuffed Zucchini Boats
Gathering around the table during the holiday rush always feels like a small victory, and this year, I needed a hearty, hands-off dish that could practically cook itself while I wrapped gifts. That’s how these savory boats became my new December tradition—they’re cozy, filling, and perfect for a busy weeknight when you want something special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 medium zucchini, halved lengthwise
– 1 tablespoon rich extra virgin olive oil
– 1/2 pound mild Italian sausage, casings removed
– 1/2 small head of green cabbage, thinly sliced into shreds
– 1/2 cup finely diced yellow onion
– 2 cloves of garlic, minced
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Scoop out the seeds from each zucchini half using a spoon, creating a ‘boat’ shape, and place them cut-side up on the prepared sheet.
3. Brush the insides of the zucchini boats lightly with the rich extra virgin olive oil.
4. In a large skillet over medium-high heat, cook the mild Italian sausage, breaking it into crumbles with a spatula, for 5–7 minutes until browned and no longer pink.
5. Add the finely diced yellow onion and minced garlic to the skillet, cooking for 3–4 minutes until the onion is translucent and fragrant.
6. Stir in the thinly sliced green cabbage, cooking for 5–6 minutes until it wilts and softens slightly.
7. Remove the skillet from heat and mix in the shredded sharp cheddar cheese, grated Parmesan cheese, smoked paprika, freshly ground black pepper, and fine sea salt until well combined.
8. Evenly divide the sausage and cabbage mixture among the zucchini boats, pressing it gently into the cavities.
9. Bake in the preheated oven for 20–25 minutes, until the zucchini is tender when pierced with a fork and the cheese is melted and bubbly.
10. Let the boats cool for 5 minutes before serving to allow the flavors to meld.
Rustic and satisfying, these boats offer a delightful contrast: the zucchini turns tender and slightly sweet, while the filling stays juicy with a smoky kick from the sausage and paprika. I love serving them straight from the oven with a sprinkle of extra Parmesan or alongside a simple green salad for a complete, comforting meal that always disappears fast.
Cabbage and Sausage Fried Rice
Unbelievably, one of my favorite weeknight meals was born from a desperate fridge clean-out last winter. I had half a head of cabbage, some leftover rice, and a lonely package of sausage—and the resulting Cabbage and Sausage Fried Rice was so good, it’s now a regular in my rotation. It’s the perfect cozy, one-pan dish that feels hearty and satisfying without being heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of fragrant toasted sesame oil
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of savory smoked sausage, sliced into ¼-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic fresh garlic, minced
– 4 cups of finely shredded green cabbage
– 3 cups of cooked, day-old long-grain white rice, chilled
– 2 large farm-fresh eggs, lightly beaten
– 3 tablespoons of savory soy sauce
– 1 teaspoon of finely ground black pepper
– 2 thinly sliced green onions for garnish
Instructions
1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of fragrant toasted sesame oil and 1 tablespoon of rich extra virgin olive oil.
2. Add the 1 pound of savory smoked sausage slices and cook for 5-7 minutes, stirring occasionally, until they are browned and crispy on the edges. (Tip: Don’t overcrowd the pan to ensure proper browning.)
3. Using a slotted spoon, transfer the browned sausage to a plate, leaving the flavorful rendered fat in the pan.
4. Add the finely diced yellow onion to the hot pan and sauté for 3-4 minutes until it becomes soft and translucent.
5. Stir in the 3 cloves of minced aromatic fresh garlic and cook for 1 minute until fragrant.
6. Add the 4 cups of finely shredded green cabbage to the pan. Cook, stirring frequently, for 5-6 minutes until the cabbage is wilted and has taken on a slightly golden color.
7. Push the cabbage mixture to one side of the pan. Pour the 2 lightly beaten farm-fresh eggs into the empty space.
8. Let the eggs set for 30 seconds, then scramble them with a spatula until fully cooked, about 1-2 minutes. (Tip: Letting the eggs set first creates nice, fluffy curds.)
9. Incorporate the scrambled eggs into the cabbage mixture in the pan.
10. Add the 3 cups of chilled, cooked long-grain white rice to the skillet, breaking up any large clumps with your spatula.
11. Return the browned sausage to the pan and stir everything to combine thoroughly.
12. Pour the 3 tablespoons of savory soy sauce evenly over the rice mixture and sprinkle with 1 teaspoon of finely ground black pepper.
13. Cook the entire mixture, stirring constantly, for 3-4 minutes until the rice is heated through and has absorbed the sauces. (Tip: Constant stirring prevents the rice from sticking and ensures even seasoning.)
14. Remove the skillet from the heat.
15. Garnish the finished fried rice with the thinly sliced green onions.
Comforting and packed with flavor, this fried rice has a wonderful mix of textures—the crispy sausage, tender cabbage, and fluffy rice are a delight. The savory, smoky notes from the sausage pair perfectly with the slight sweetness of the caramelized cabbage. For a fun twist, serve it in a bowl topped with a fried egg or a drizzle of sriracha for extra heat.
Cabbage and Sausage Shepherd’s Pie
Just when I thought I’d tried every cozy winter dinner, I stumbled upon this hearty twist on a classic. My family’s usual shepherd’s pie got a delicious makeover with savory sausage and tender cabbage, making it the ultimate comfort food for our chilly December evenings. It’s become our new go-to for feeding a crowd without spending all day in the kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ pounds russet potatoes, peeled and cubed
– ½ cup heavy cream, warmed
– 4 tablespoons unsalted butter, divided
– 1 pound Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ head green cabbage, thinly sliced
– 1 cup low-sodium chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Place the peeled and cubed russet potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 15–18 minutes, until they are fork-tender.
3. Drain the potatoes thoroughly and return them to the warm pot.
4. Add the warmed heavy cream and 2 tablespoons of unsalted butter to the potatoes.
5. Mash the potato mixture until smooth and creamy, then set aside. (Tip: Warming the cream prevents the potatoes from becoming gummy.)
6. Preheat your oven to 375°F.
7. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, for 5–7 minutes until browned.
8. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
9. Add the remaining 2 tablespoons of unsalted butter to the skillet and melt it over medium heat.
10. Sauté the finely diced yellow onion in the butter for 3–4 minutes until softened.
11. Stir in the minced garlic and cook for 30 seconds until fragrant.
12. Add the thinly sliced green cabbage to the skillet and cook for 5–7 minutes, stirring occasionally, until wilted.
13. Pour in the low-sodium chicken broth and stir in the tomato paste, dried thyme, freshly ground black pepper, and kosher salt.
14. Return the cooked sausage to the skillet and simmer the mixture for 5 minutes to blend the flavors. (Tip: Letting it simmer helps the cabbage absorb the savory broth.)
15. Transfer the sausage and cabbage mixture to a 9×13-inch baking dish and spread it evenly.
16. Spoon the mashed potatoes over the top and spread them into an even layer with a spatula.
17. Use a fork to create ridges on the potato surface for a crispy top. (Tip: These ridges allow more browning and add great texture.)
18. Bake in the preheated oven for 20–25 minutes, until the filling is bubbly and the potato topping is golden brown.
19. Remove from the oven and let it rest for 5 minutes before serving.
Savory and satisfying, this pie delivers a wonderful contrast between the creamy mashed potatoes and the hearty, flavorful filling. The cabbage stays tender without turning mushy, and the sausage adds a rich, spiced depth that’s utterly comforting. Serve it straight from the baking dish with a simple green salad for a complete meal that’s sure to warm everyone up.
Cabbage and Sausage Pizza Topping
A crisp December morning like this always has me craving something hearty and comforting to share with family, and this cabbage and sausage pizza topping is my go-to for turning a simple pizza into a cozy, flavor-packed meal that feels both rustic and special. I love how the cabbage caramelizes into sweet, tender ribbons that perfectly balance the savory sausage—it’s a combination that never fails to impress, even my pickiest nephew who usually avoids anything green!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound sweet Italian sausage, casings removed
– 1 medium green cabbage, cored and thinly sliced into ribbons
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
– 1/4 cup grated Parmesan cheese, for finishing
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of sweet Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 6–8 minutes.
3. Tip: Use a slotted spoon to transfer the cooked sausage to a plate, leaving the flavorful drippings in the skillet to sauté the vegetables.
4. Add 1 finely diced small yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in 2 minced cloves of garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to burn it.
6. Tip: For even cooking, spread the cabbage in a single layer in the skillet to allow it to caramelize properly.
7. Add 1 thinly sliced medium green cabbage to the skillet, tossing to coat in the oil, and cook until wilted and lightly browned at the edges, 10–12 minutes.
8. Season with 1 teaspoon of finely ground black pepper and 1/2 teaspoon of sea salt, stirring to combine evenly.
9. Return the cooked sausage to the skillet, mixing thoroughly with the cabbage and onion, and cook for an additional 2 minutes to meld the flavors.
10. Tip: Let the topping cool slightly before spreading it on pizza dough to prevent a soggy crust.
11. Sprinkle 1/4 cup of grated Parmesan cheese over the topping just before serving to add a salty, nutty finish.
So savory and satisfying, this topping transforms a basic pizza with its tender, caramelized cabbage and robust sausage crumbles. Serve it over a crispy thin-crust pizza with a drizzle of olive oil, or try it as a hearty filling for calzones to switch things up—it’s versatile enough to become a new family favorite!
Summary
Nourishing and delicious, these 20 cabbage and sausage recipes prove that simple ingredients can create amazing meals. We hope you find a new family favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these easy, flavorful ideas.
