Smothered Cabbage With Sausage Skillet

My grandmother kept a cast iron skillet that never left her stovetop, and this smothered cabbage is exactly the kind of honest, soul-warming food she would have approved of on a cold Tuesday evening.

The first time I made this for my husband, he raised an eyebrow at the humble ingredients but went back for thirds. Now it is in our regular rotation whenever we need something comforting without the fuss.

Ingredients

• Smoked sausage: Kielbasa brings the right amount of smoky depth, and browning it first creates those delicious caramelized bits
• Green cabbage: Look for a heavy, tight head, it will cook down significantly and become wonderfully tender
• Yellow onion: Thinly sliced so it melts into the cabbage, adding natural sweetness
• Garlic: Minced fresh adds that aromatic foundation that makes everything taste better
• Smoked paprika: This is essential for that authentic smoky flavor without firing up a smoker
• Chicken broth: Low sodium lets you control the seasoning, it helps steam the cabbage perfectly

Instructions

Brown the sausage:

Heat olive oil in a large skillet over medium-high heat, add sliced sausage and cook until browned on both sides, about 4-5 minutes, then remove and set aside.

Soften the aromatics:

In the same skillet, cook onion until softened and fragrant, about 3-4 minutes, then stir in garlic for 30 seconds until it becomes aromatic.

Build the base:

Add sliced cabbage, smoked paprika, thyme, salt, black pepper and red pepper flakes, tossing everything together until the cabbage is evenly coated with spices.

Let it steam:

Pour in chicken broth, cover the skillet and cook over medium heat for 10 minutes, stirring occasionally, until the cabbage begins to wilt and soften.

Bring it together:

Uncover and return the browned sausage to the skillet, stirring well, then continue cooking uncovered for 10-15 minutes until cabbage is tender and edges are caramelized.

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Last winter, my sister came over after a terrible day at work. I set a steaming bowl of this in front of her, and she ate in silence for five minutes before finally looking up and saying this is exactly what I needed.

Making It Your Own

Sometimes I throw in a diced apple along with the cabbage if I want extra sweetness. A splash of apple cider vinegar at the end cuts through the richness beautifully.

What To Serve With It

Crusty bread is nonnegotiable in my house. A simple green salad with a sharp vinaigrette balances the hearty, rich flavors perfectly.

Getting The Best Results

Patience is your secret weapon here. Let the cabbage cook down slowly and it will reward you with incredible depth.

• Cut the cabbage into uniform slices so everything cooks evenly
• Taste at the very end, as salt needs vary depending on how salty your sausage is
• This actually tastes even better the next day, if you have leftovers

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This is the kind of unpretentious food that brings people to the table and keeps them there, long after the plates are empty.

Recipe FAQs

→ What kind of sausage works best for this dish?

For this preparation, smoked varieties like kielbasa or andouille are ideal. Their robust flavor pairs wonderfully with the sweet cabbage, offering a satisfying contrast.

→ Can I add other vegetables to this skillet?

Absolutely! Sliced red bell pepper and grated carrot are excellent optional additions that enhance flavor and nutrition. You could also consider adding mushrooms or kale for extra depth.

→ How can I adapt this for a vegetarian diet?

To make this dish vegetarian, simply substitute the smoked sausage with a plant-based sausage alternative. Ensure it's browned well for texture and flavor development.

→ What are the best ways to serve this preparation?

This skillet is wonderful on its own as a complete meal. It also pairs well with crusty bread, creamy mashed potatoes, or served over rice for a heartier, more comforting experience.

→ How do I ensure the cabbage becomes tender and flavorful?

The key is to cover the skillet during the initial cooking phase after adding the broth. This allows the cabbage to steam and soften. Then, uncover to let it caramelize and fully absorb the flavors from the returned sausage and seasonings.

→ Can I adjust the spice level in this dish?

Yes, the crushed red pepper flakes are optional and can be adjusted to your preference. For more heat, add a bit extra; for a milder flavor, reduce or omit them entirely.