This One Pot Cabbage and Sausage recipe has quickly become a go-to in my kitchen, especially during those busy weeknights. It’s one of those dishes that’s both comforting and surprisingly flavorful, all while being incredibly easy to make.
It’s perfect for a cozy dinner at home, and I find it hits the spot, especially when the weather starts to turn a bit chilly. It’s hearty, satisfying, and the best part? Minimal cleanup!
Recipe Overview: One Pot Cabbage and Sausage
This dish is essentially a warm, savory combination of smoked sausage, tender cabbage, and a few simple seasonings. Everything cooks together in a single pot, allowing the flavors to meld beautifully.
It’s a rustic, no-fuss meal. The dish gives a hearty and comforting feeling.
Think of it as a simplified version of a classic Eastern European meal, but with way less effort.
It’s also pretty versatile. You can easily adjust the seasonings or add other vegetables to make it your own. It’s great served on its own, or you can pair it with some crusty bread or even over a bed of rice.
Detailed Ingredients for Cabbage and Sausage
Here’s what you’ll need to gather:
- 1 tablespoon olive oil: This is for sautéing the aromatics and sausage.
- 1 pound smoked sausage, sliced: I usually go for kielbasa, but andouille or even a good quality Italian sausage would work well. Choose your favorite!
- 1/2 large onion, chopped: Yellow or white onion will do the trick.
- 2 cloves garlic, minced: Fresh garlic is best, but you can use 1 teaspoon of garlic powder in a pinch.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Freshly ground is always a good idea.
- 1/2 teaspoon smoked paprika: This adds a lovely smoky depth to the dish.
- 1/4 teaspoon red pepper flakes (optional): If you like a little kick, add these in!
- 1 medium head of green cabbage, cored and chopped: About 6 cups, roughly chopped.
- 1 cup chicken broth: You can also use vegetable broth.
- 1 tablespoon apple cider vinegar: This adds a touch of brightness and balances the richness of the sausage.
When choosing your sausage, look for one that has a good snap and a smoky flavor. For the cabbage, a firm, fresh head is ideal.
Step-by-Step Instructions: One Pot Cabbage and Sausage
- Sauté the Aromatics and Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for about 5-7 minutes, until it’s nicely browned. Remove the sausage from the pot and set it aside.
- Cook the Onion and Garlic: Add the chopped onion to the same pot and cook for about 5 minutes, until it’s softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Stir constantly, so the garlic doesn’t burn.
- Season the Base: Stir in the salt, pepper, smoked paprika, and red pepper flakes (if using). This helps to build flavor early on.
- Add the Cabbage: Add the chopped cabbage to the pot. It might seem like a lot, but it will cook down significantly. Stir to combine it with the onion and spices.
- Pour in the Broth and Vinegar: Pour in the chicken broth and apple cider vinegar. Stir well to make sure everything is evenly distributed.
- Return Sausage to Pot: Now add back the sausage.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking. You want the cabbage to be soft, but not mushy.
- Check for Doneness: The dish is ready when the cabbage is tender and the flavors have melded. If the cabbage needs more time, cover and continue cooking for a few more minutes.
- Serve: Ladle the Cabbage and Sausage into bowls, and that is it!
Variations & Tips for the Best Cabbage and Sausage
- Spice it Up: For extra heat, add a pinch more red pepper flakes or a dash of your favorite hot sauce.
- Add Veggies: Feel free to toss in other vegetables like diced carrots, potatoes, or bell peppers. Add them along with the cabbage.
- Make-Ahead: This dish can be made ahead of time and reheated. It actually tastes even better the next day!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently in a pot on the stovetop or in the microwave until warmed through.
- Serve: You can also serve it with mashed potatoes.
Key Details
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4-6
- Equipment you’ll need: Large pot or Dutch oven
One Pot Cabbage and Sausage
This comforting and flavorful One Pot Cabbage and Sausage recipe is incredibly easy to make, perfect for busy weeknights. A warm, savory combination of smoked sausage, tender cabbage, and simple seasonings, all cooked together in a single pot for minimal cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage sliced
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 1 medium head of green cabbage cored and chopped
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for about 5-7 minutes, until it's nicely browned. Remove the sausage from the pot and set it aside.
- Add the chopped onion to the same pot and cook for about 5 minutes, until it's softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Stir constantly, so the garlic doesn't burn.
- Stir in the salt, pepper, smoked paprika, and red pepper flakes (if using). This helps to build flavor early on.
- Add the chopped cabbage to the pot. It might seem like a lot, but it will cook down significantly. Stir to combine it with the onion and spices.
- Pour in the chicken broth and apple cider vinegar. Stir well to make sure everything is evenly distributed.
- Now add back the sausage.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking. You want the cabbage to be soft, but not mushy.
- The dish is ready when the cabbage is tender and the flavors have melded. If the cabbage needs more time, cover and continue cooking for a few more minutes.
- Ladle the Cabbage and Sausage into bowls, and that is it!
