Southern Fried Cabbage and Sausage is a classic dish. An easy one-pot meal that requires only a few simple ingredients and comes together in just 30 minutes.
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Pan-fried cabbage and sausage complement each other so well. The cabbage soaks in all the flavors of the sausage and spices creating a meal everyone will love. Served with a side of my Skillet Honey Cornbread for a southern comfort food family favorite.
Why this recipe works
Fried cabbage and sausage skillet is a hearty dish the whole family will love. Clean-up is a breeze with this one-pan meal like this One Pan Pork Tenderloin and Vegetables, making it the perfect busy weeknight dinner the entire family will love! Serve as it is or on top of white rice, Mashed Potatoes, or egg noodles.
Ingredients needed
Notes
- Cabbage: Fresh chopped green cabbage or Savoy cabbage works best.
- Sausage: Andouille sausage or kielbasa sausage, any fully cooked smoked sausage works great.
- Bacon: I like to use good quality smoky bacon.
- Peppers: Both red and green bell peppers are delicious.
- Onion: I prefer to use a white or yellow onion.
- Garlic: Fresh minced garlic always has the best flavor.
- Paprika: Smoked paprika is recommended for a nice smoky flavor.
- Cajun seasoning: Any brand is fine.
- Red pepper flakes: Optional but adds a nice touch of heat.
How to make this Southern Fried Cabbage Recipe
- Step 1: Heat a large skillet on medium-high heat and add the bacon, cook until crispy, and remove to a plate.
- Step 2: Add in the sliced sausage and cook just until a little brown, remove to a plate lined with paper towels.
- Step 3: Remove some of the bacon grease and add in the chopped onions and peppers.
- Step 4: Cook onions and peppers just until soft.
- Step 5: Add the chopped cabbage garlic and spices and cook to desired tenderness.
- Step 6: Add the sausage and crispy bacon back into the cabbage mixture, toss and serve!
Recipe Tips
- You'll need a 12-inch large frying pan for this fried cabbage.
- This fried cabbage reheats well and makes great leftovers.
- Don't overcook the cabbage or else it will be soggy and wilted.
- Swap out beef sausage for chicken or turkey sausage links.
Recipe Faq's
Both Andouille and Kielbasa are smoked sausage made from pork. Andouille is a spicier sausage while Kielbasa is more savory and on the milder side.
The outer leaves protect the cabbage but I always recommend washing the cabbage after removing those leaves.
You will want to cut your head of cabbage into bigger chunks, not shredded like coleslaw.
Remove the outer leaves. Cut the cabbage in half and remove the core at the bottom, then cut into chunks.
Polish sausage or hotlinks work great or swap out beef sausage for chicken or turkey sausage links.
Store in an airtight container in the refrigerator for 3-4 days
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Southern Fried Cabbage and Sausage
Equipment
Ingredients
- 4-5 slices smoky bacon cut into bite sized pieces
- 1 package andouille sausage see notes
- 1 medium onion, cut into chunks
- 1 medium red bell pepper, cut into chunks
- 1 large head of cabbage 6-7 cups
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes, optional
Instructions
- Heat a large 12-inch skillet on medium heat and add the diced bacon, cook until crispy, and remove to a paper towel.
- Add in the sliced sausages and cook just until browned and remove to a paper towel. Drain some of the bacon grease.
- Add in the diced onions and peppers and cook just until softened.
- Turn down the heat to medium-low and add in the chopped cabbage, garlic, paprika, cajun seasoning, salt, pepper, and red pepper flakes if adding.
- Cook the cabbage for 5-6 minutes or until it begins to wilt tossing every minute or so.
- Add back in the cooked bacon and sausages, toss and serve!
This serves 4 people
How many servings in this recipe? You have listed in the nutrition as 1g . ??? I’m going to make this tonight & I will let you know how I liked it .
Yay happy you loved it Deborah 🙂
savory! adjusted salt content with low sodium bacon & sausage, cut recipe salt to 1/4 tsp & made my Cajun seasoning with less salt . no leftovers so success!