Our FRIED CABBAGE AND SAUSAGE is such a simple dinner, loaded with seared smoked sausage, onions, and tender cabbage. This low carb recipe will quickly become a family favorite.
My kids never fail to surprise me at dinner time.
I set out something that I just know will be a big hit with both of them and neither one enjoy it.
Then I make fried cabbage expecting them to turn their nose up at it and both of them inhale half the pan.
First of all, that’s my cabbage, back off.
Second of all, is this Southern fried cabbage magic? Why do my kids like it so much?
I don’t know, but I’m happy about it!
Smoked sausage and cabbage is a classic, and we absolutely love serving this up as a hearty side or a lighter main dish. It’s perfect for lunch or dinner and honestly, just delicious!
This is a quick recipe, ready in just 30 minutes! It starts with smoked sausage, which is an easy grab and go protein that we always keep on hand in our fridge.
This recipe is easy to customize with a variety of seasonings.
This can be served as a lighter main dish with more protein or veggies on the side or it can be served as a side dish.
Ingredient Notes:
Smoked Sausage – Smoked sausage comes in a variety of flavors by many different brands and some of them have a surprising amount of carbs! I’ve recently found that Hillshire Farm makes a smoked sausage with only 1 carb per 2 ounce serving and that’s what I use. It’s the lowest carb option I’ve seen.
You can use any brand/variety you prefer, but do know that I’ve calculated the nutrition information based on 1 carb per 2 ounces, so you’ll want to make any necessary adjustments if you use a different brand.
(This post is not sponsored, just sharing what I use and love!)
Cabbage – Chop up a head cabbage into bite-sized pieces. It’ll get real tender as it cooks with the oil and sausage and will soak up all those flavors along with the garlic and onion!
How To Make Smoked Sausage and Cabbage:
Brown the Sausage – Heat a large, heavy bottomed skillet over medium heat and swirl in some avocado or olive oil. Sear the sausage rounds on each side until browned.
Onion & Garlic – Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Things should be smelling amazing right about this step.
Cook the Cabbage – Add the chopped cabbage to the skillet. It will look like quite a lot, but it will cook down and shrink up nicely. Keep cooking and stirring until the cabbage has softened to your liking. Season to taste with salt and pepper.
FAQs:
There are different types and brands of smoked sausages such as Kielbasa or Andouille and even beef and chicken smoked sausages. Really just about any kind will work as long as you keep in mind that this recipe was made with a sausage that has 1 carb per 2 ounce serving, so adjust as necessary!
This dish is delicious as is, but feel free to get creative. Fry up some bacon before cooking your smoked sausage. Saute a bell pepper along with the onion. Stir in a can of diced tomatoes. Spice things up with red pepper flakes or sprinkle on some Cajun seasoning. This dish is easy to customize!
More Simple Recipes to Enjoy:
Asparagus Stuffed Chicken: This one is so impressive, but it’s really quite simple to throw together on a busy night!
Unstuffed Cabbage Rolls: All the flavor of a traditional cabbage roll without the carbs or the work!
Air Fryer Chicken Legs: Perfectly seasoned with a crispy skin that is ready in no time!
German Cucumber Salad: We eat this as a side dish all summer long. So simple and refreshing!
Steak Bites: If you’re a little intimidated by cooking a steak, this is a simple way to get started. Plus that marinade is AMAZING.
Fried Cabbage with Sausage
Ingredients
- 12 ounces smoked sausage
- 2 tablespoons olive oil divided
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 large head cabbage chopped
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Slice the smoked sausage into thin rounds.
- Heat 1 tablespoon olive oil in a dutch oven or large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4 minutes.
- Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.
- Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.
- Cook the cabbage, stirring constantly, until it becomes tender, about 10-15 minutes.
- Serve immediately.
Nana Musick says
Just made this for dinner and we both loved it. Simple one pan meal. Thank you!
Sheldon Wolgel says
Great recipe. What I don’t get is how are there so many carbs in this recipe? Its meat oil and veggies? I ask because I barely eat 16 grams of carbs a day.
Karly Campbell says
Sausage has some carbs and all vegetables do as well. The cabbage definitely has the most, but the onion and garlic adds up.
Yofm says
What constitutes 1 serving? 1/2 cup, 1 cup?
Karly Campbell says
We didn’t measure the serving by volume, just divided it evenly into 4.
Patsie Guy says
Last year I was looking for something different and came across your Fried cabbage recipe so I gave it a try. Due to the lost of my husband. I was looking for meals to cook and put leftover in containers to take to work. My co-workers loved the smell of it when I reheated it up. So I am getting ready to cook some more.
PMishler says
I often add potatoes to this meal to bulk it up. Boil until almost done then add to the skillet with the cabbage and smoked sausage.
Johnothan says
My family has made st least some version of this for decades, but recently I tried swapping out the standard green cabbage for savoy cabbage and I was very happy with the results. I also prefer to use green onion tossed in at just the last 3-4 minutes of cooking. The savoy had a different and pleasing texture. My wife liked it so much she wants me to make it again next week.
Karly Campbell says
I’ll have to give that a try! Thanks, Johnothan!
Dee says
I loved it, but my husband took one bite and inhaled the rest. No leftovers for today. It’s his new favorite. (He’s not as serious about carb counts as I am, so I added a small box of raisins because he loves anything with raisins.)
This is a keeper for me.
Karly Campbell says
So glad it was such a hit, Dee! Thanks for sharing!
MJ says
My family made fried cabbage and cooked noodles on Friday nights when you could not eat meat. I still make it sometimes — loved by all.
Karly Campbell says
Delicious!
Keisha Baltazar-Aguilar says
Thank you I will try this recipe. I’m a 40 year old mom of four kids. I was just diagnosed with an enlarge heart, and enlarged fatty liver. I want to see my children grow up so I’m open to anything healthy to improve my health.
Karly Campbell says
Hi Keisha! I’m so sorry to hear about your health issues, but so happy to hear you’re trying to take control over it. You’ve got this! 🙂
Kerri says
So good! I also added cooked crispy bacon. This is a simple, easy dish to make and portion out for a few days. My hubby and I love it. thanks for sharing the recipe!
Karly Campbell says
Thanks, Kerri!
Chelld says
Soounds and looks so yum.
Question…will it hold in the refrigerator?
Can I cook it Sunday and divide the portions for the week?
I mean..I know I can…but I have never refrigerate cooked cabbage and don’t know how it will react.
Karly Campbell says
Hello! It should be fine in the fridge for 3-4 days. 🙂
Joan Jones says
Delicious! I’ve been trying to add more cabbage to my diet and liked this recipe.
sharon vanvickle says
thank you for the recipe, i put bacon cut up in it besides the sausage. it was good, i will make it again!!!!
Liz Escobar says
This was delicious. I made 2 subs. I used butter instead of oil before I added the cabbage. And I used german bratwurst because that’s all I had. Still came out delicious and filling. Thank you!
LOREN LEVINSKY says
We make this dish and call it hot slaw with Keilbassa. Only difference is we add approx 1/4 cup of vinegar to it once it cooks to take the sweetness out of the cabbage. White works, apple vinegar if you like it more tart.
Karly Campbell says
Sounds delicious!
LOREN LEVINSKY says
The vinegar is a must!
Candice Crouch says
There is also minced garlic in the jar
Mike Thompson says
There is a TV program that shows where and how processed garlic is produced, mostly in China, and mostly unsanitary. It’s really easy to mince or chop cloves of Garlic.