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Fried cabbage is such a simple dinner. I load this recipe up with smoked sausage for lots of flavorful protein. Low carb, full of flavor, and so quick!
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!
Fried cabbage with bacon is a classic, but I like to mix it up and use smoked sausage instead. I feel like it turns this into more of a lunch than a side dish. The smoked sausage just feels a little more hearty and filling than bacon to me.
What kind of smoked sausage to use?
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!)
How to make fried cabbage with sausage:
To start, you’ll want to heat a skillet over medium heat. Add in a couple swirls of olive oil or avocado oil. Both work great here.
Slice your smoked sausage into thin rounds and add it to the hot oil. We like to get our sausage nice and browned on the outside. So much flavor that way!
Add some onions and garlic and let those soften up. Onions and garlic make everything taste better, if you ask me.
Chop the cabbage into bite-sized chunks and add to the pan with the sausage. It’s going to look like a ton of cabbage, but it will cook down quite a bit.
Cook, stirring often, for about 8 minutes or until the cabbage is as tender as you’d like.
That’s it, friends! You’ve made fried cabbage with sausage and you’re ready to eat your lunch!
Enjoy!
More simple recipes you might 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!
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
This fried cabbage recipe comes together quickly and makes a great lunch! Be sure to brown the sausage nicely for extra flavor.
Per serving: 304 calories, 24g fat, 12g protein, 13g carbs, 5g fiber = 8 net carbs
Ingredients
- 12 ounces smoked sausage
- 2 tablespoons olive oil divided
- 1/2 yellow onion
- 2 cloves garlic
- 1 medium head cabbage
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
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Slice the smoked sausage into thin rounds.
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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.
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Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.
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Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.
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Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes.
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Serve immediately.
Recipe Video
Recipe Notes
The lowest carb smoked sausage I've found is Hillshire Farms Naturals, but any variety you love will work. Macros are calculated based on 1 carb per 2 ounces of smoked sausage.
40 comments
There is also minced garlic in the jar
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.
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.
Sounds delicious!
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!
thank you for the recipe, i put bacon cut up in it besides the sausage. it was good, i will make it again!!!!
Delicious! I’ve been trying to add more cabbage to my diet and liked this recipe.
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.
Hello! It should be fine in the fridge for 3-4 days. 🙂