This recipe for Fried Cabbage With Sausage is simple yet so delicious. Tender chunks of Italian sausage sauteed with onions and fresh cabbage topped with salty bacon bits make this one-pot meal ideal for a busy weeknight.
If you love easy skillet meals you may also like Ground Turkey Butternut Squash Skillet or this Sausage Butternut Squash Skillet.
This recipe for sausage and sauteed cabbage comes together quickly and easily for a healthy and hearty weeknight meal. However, you may just want to make it up in honor of St. Patrick’s Day.
While cabbage is part of most of the world’s cooking history, it was one of the only sources of sustenance in famine ravaged Ireland in the mid-19th century thus it became a classic Irish dish.
Why You’ll Love This Fried Cabbage Recipe
Perfect for St. Patrick’s Day: If you are looking for a special celebratory dish, this recipe for stir-fried cabbage for you! Pair it with this Irish Soda bread and you’ll be all set.
One dish meal: You can’t beat a one-dish meal that saves time on clean up.
Customizable: This recipe for fried cabbage and sausage allows some leeway with what to include so feel free to play around with the veggies and use whatever you’ve got on hand.
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Ingredients and variations
- Cabbage – Green cabbage, thinly chopped gives this dish some texture. You can substitute for purple cabbage, cauliflower and collard greens.
- Italian sausage– Use Italian sausage with the casing removed. Feel free to use hot sausage or any flavor you like.
- Bacon – Freshly cooked, cubed small, bacon adds a natural saltiness.
- Onion – Any type of onion, white or red, shallots will work. Dice it small
- Garlic – Fresh minced garlic is best but jarred is a good substitute.
- Tomato paste – Use tomato paste or sun dried tomato.
- Spices – Paprika and fennel seeds add more flavor.
- Salt and pepper – Add salt and pepper to taste
How To Cook Fried Cabbage
Step 1: Cook bacon in a large skillet until crunchy and then transfer to a plate. Leave the bacon fat in the pan.
Step 2: Add the onion to the pan and cook until softened.
Step 3: Add the sausage and cook until no longer pink. Season with salt, pepper, paprika, fennel seeds and tomato paste.
Step 4: Add in the cabbage and toss to combine. Lower the heat, cover and allow the mixture to cook. Toss and turn the ingredients every few minutes so the cabbage cooks through. Covering the skillet helps to cook down the cabbage and using low heat will ensure there are no burned pieces.
Step 5: Once the cabbage is cooked top with the bacon pieces and serve.
Make it a st. patrick’s day feast
Want to enjoy a full St. Patty’s day feast? Here are a few recipes you might want to try:
Recently I made this Creamy Irish Potato Soup, a timeless recipe from The Ballymaloe Cookbook by Myrtle Allen that’s perfect for any occasion.
This very popular Irish Lamb Stew made with chunks of lamb simmered with an array of fresh vegetables, crisp bacon, and of course, Guinness beer.
What’s an Irish feast with Irish Soda Bread?
RECOMMENDED KITCHEN TOOLS
Pictured in this recipe is the Lodge 3.6 Quart Enameled Cast Iron Oval Casserole with lid, dual handles. This casserole doubles as a large skillet and it is oven safe up to 500° F or on stovetop, color oyster white.
Other tools, accessories can be found on my Amazon Store Front.
Make Ahead and Storage
Make ahead: If you are someone who likes to meal prep, this recipe for fried cabbage with sausage is perfect. The cabbage holds up really well and the flavors will continue to develop over a few days.
Storage: In an airtight container, this sausage and cabbage recipe will keep for 3 days in the fridge or up to 3 months in the freezer. Allow the cabbage and sausage to defrost overnight in the fridge and reheat over the stove or in the microwave the next day.
Looking for more recipes?
- Turkey Fennel Stuffed Cabbage Rolls
- Red Cabbage Citrus Salad
- Instant Pot Cabbage Roll Soup
- Healthy Chicken Cabbage Stir Fry
- Egg Roll In A Bowl
Cabbage and Sausage Recipe
Ingredients
- 1 head cabbage thinly chopped
- 4 Italian sausages casing removed
- 3 slices bacon cubed small
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste sub for sun dried tomato
- 1 tsp paprika
- 1 tsp fennel seeds
- salt and pepper to taste
Instructions
- In a large skillet cook bacon until crunchy (about 8 minutes). Transfer bacon bits to a plate leaving bacon fat in the pan.
- Sauté onion and garlic until slightly golden (2 min)
- Stir in sausage, cook until no longer pink (7-8 min). Season with salt, pepper, paprika, fennel seeds and tomato paste.
- Add cabbage and toss. Turn heat down to low, cover, and continue to cook (15-18 min). Be sure to toss and turn every few minutes so all the cabbage cooks through. Covering the skillet helps to cook down the cabbage. Low heat will ensure there are no burned pieces.
- When done top with bacon bits and serve.
Notes
- Be sure to toss and turn every few minutes so all the cabbage cooks through.
- Covering the skillet helps to cook down the cabbage.
- Low heat will ensure there are no burned bits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious, I added 2 small stalks of sliced celery, fresh bean sprouts,about 1/3 cup of leftover beef gravy & a splash of chicken stock. Topped it with Chinese noodles.
Absolutely delicious! I added 2 small stalks of sliced celery, fresh bean sprouts, about 1/3 cup leftover beef gravy & splash of chicken stock. Topped it with Chinese noodles. A definite meal stretcher!
I love that Patti, a meal stretcher!! thanks so much for sharing your review! xoxo
My picky eater daughter couldn’t stop with the ummms with every bite (even though I tell her “dad ain’t cooking something that ain’t good!”). definitely putting 4 or 5 stars on this one.
Awww that’s so sweet, this made my heart happy!!