Easy Sausage & Cabbage Dinner Skillet
This sausage and cabbage skillet features sliced cajun andouille sausage browned until caramelized, combined with tender, garlicky cabbage seasoned with smoked paprika and onion powder. Perfect for busy weeknights or meal prepping for the week, this one-pan dinner comes together in under 35 minutes with minimal cleanup.
Save this recipe on Pinterest for later!
Print
Servings: 4 servings
Ingredients
- 1 13 ounce package cajun andouille sausage sliced into rounds
- 1 small head of cabbage cored and chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon chopped garlic fresh
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- to taste salt and pepper
Instructions
- Slice the Sausage: Remove the sausage from its casing if needed and slice into 1/4 inch rounds, creating uniform pieces that will cook evenly and brown beautifully.
- Heat Your Skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to shimmer before adding the sausage, about 1 minute.
- Brown the Sausage: Add the sliced sausage to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the edges are caramelized and the sausage is heated through, then transfer to a plate.
- Melt the Butter: In the same skillet with the leftover sausage drippings, add the butter over medium heat and let it foam, about 30 seconds.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and onion powder, cooking for about 1 minute until fragrant and the spices are toasted.
- Cook the Cabbage: Add the chopped cabbage to the skillet, stirring well to coat with the butter and spice mixture, then cook for 8-10 minutes, stirring occasionally, until the cabbage softens and begins to caramelize.
- Return the Sausage: Add the cooked sausage back into the skillet with the cabbage, stirring gently to combine all the flavors, about 2 minutes.
- Season to Taste: Taste the mixture and adjust the salt and pepper as needed, keeping in mind that the sausage is already seasoned with cajun spices.
- Serve Warm: Divide into bowls or plates and serve immediately while everything is hot and the cabbage still has a slight tender crunch.