Southern-Style Cabbage and Smoked Sausage
If you’re looking for an easy cabbage and sausage recipe that tastes like it simmered all day, you’re in the right place. This Southern-style cabbage and smoked sausage is packed with tender cabbage, savory sausage, sweet onions, and colorful bell peppers, all cooked together in a flavorful broth.
As a Southern cook, I’ve eaten more cabbage than I can count, and one thing I’ve learned is that simple ingredients can make some of the best comfort food. The good news is that this recipe doesn’t require any special skills or hard-to-find ingredients. If you can slice a cabbage and stir a skillet, you can make this recipe.
Whether you’re feeding your family on a busy weeknight or looking for a cozy side dish to serve alongside cornbread, this cabbage and sausage recipe delivers big flavor with very little fuss.
Why You’ll Love This Recipe
- Easy enough for beginners. If you’ve never cooked cabbage before, don’t worry. This recipe uses simple ingredients and straightforward steps.
- Big Southern comfort-food flavor. Smoked sausage, onions, peppers, and a flavorful broth give this cabbage plenty of savory goodness.
- Budget-friendly. A head of cabbage can feed a crowd without breaking the grocery budget.
- One-skillet recipe. Everything cooks in the same pan, which means fewer dishes to wash later.
- Ready in about 30 minutes. It’s a great option for busy weeknights when you want a homemade meal without spending hours in the kitchen.
- Perfect with cornbread. Don’t let that flavorful pot likker go to waste. Pot likker is the flavorful cooking liquid left behind as the cabbage simmers. Around here, that’s one of the best parts of the dish. Serve it with a piece of cornbread for soaking up every last drop.
Tools/Equipment You’ll Need
You don’t need any special tools for this recipe. Here’s what you’ll want to have on hand:
- Large skillet or sauté pan (with a lid)
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cup
Ingredients You’ll Need
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 – 7 oz smoked turkey sausage link, sliced
- 1/4 cup sliced bell pepper
- 1/4 cup sliced onion
- 1 head green cabbage
- 2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 to 1½ cups chicken stock or vegetable broth (8 to 12 ounces), plus more as needed
Ingredient Notes
- Green Cabbage: You’ll need one medium head of green cabbage for this recipe. To prepare it, cut the cabbage in half, remove the core, and slice it into bite-sized pieces.
- Pre-shredded cabbage tip: Want to save time? Two 14- to 16-ounce bags of shredded cabbage or coleslaw mix made with cabbage only work well, too. Avoid coleslaw mixes that contain carrots or other vegetables, as they can change the flavor and texture of the dish. Because pre-shredded cabbage is cut into smaller pieces, it may become tender more quickly than freshly chopped cabbage. Start checking for doneness a few minutes earlier and cook only until the cabbage reaches your preferred texture.
- Smoked Turkey Sausage: Smoked turkey sausage adds plenty of savory flavor while keeping the recipe lighter. You can substitute your favorite smoked sausage, kielbasa, or beef sausage if preferred.
- Bell Pepper: I used a mix of sweet mini bell peppers for extra color, but any color bell pepper will work.
- Onion: Sweet onion adds a subtle sweetness that pairs nicely with the cabbage and sausage. Yellow or white onion are both great substitutes.
- Chicken Stock or Vegetable Broth: The broth creates the flavorful pot likker that Southern cabbage is known for. The exact amount you’ll need depends on the size of your cabbage. Start with 1 cup and add more as needed while the cabbage cooks.
- Seasonings: Seasoned salt, black pepper, garlic powder, and salt keep the flavors simple and let the cabbage and smoked sausage shine.
How to Cut Cabbage
Don’t let a whole head of cabbage intimidate you. For this recipe, you’ll want moderate sized pieces that become tender while still holding their shape during cooking.
- Remove any damaged outer leaves.
- Cut the cabbage in half through the core.
- Cut each half in half again to create quarters.
- Slice away the tough core from each quarter.
- Cut the cabbage into medium sized pieces about 1 to 2 inches wide.
How to Make Southern-Style Cabbage and Sausage
Step 1: Sauté the Sausage and Vegetables
Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sliced smoked turkey sausage, bell pepper, and onion. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Prepare the Cabbage
While the sausage and vegetables cook, cut the cabbage into medium to large pieces. Rinse well and drain. See the How to Cut Cabbage section above for step-by-step guidance.
Step 3: Season the Cabbage
Add the cabbage to the skillet. Sprinkle with the seasoned salt, black pepper, garlic powder, and salt. Toss until the cabbage is evenly coated and combined with the sausage and vegetables. Continue cooking and tossing for 3 to 4 minutes.
Step 4: Add the Broth
Pour in 1 cup of the chicken stock or vegetable broth, reserving the remaining broth in case you need it later. Bring the mixture to a boil.
Step 5: Simmer Until Tender
Reduce the heat to medium-low and cover the skillet. Cook for 10 to 12 minutes, stirring every 4 to 5 minutes. The cabbage should be tender but still have a slight bite. If the skillet becomes dry before the cabbage reaches your desired texture, add a little more broth as needed.
Step 6: Serve and Enjoy
Remove from the heat and serve hot. Spoon some of the flavorful pot likker over each serving and enjoy.
Tips for Success
- Don’t overcook the cabbage. The cabbage should be tender but still have a little bite. Overcooked cabbage can become mushy and lose its texture. If you’re using a bag of pre-shredded cabbage, keep a close eye on it since the thinner pieces cook faster and can become mushy more quickly.
- Start with less broth if you’re unsure. One of the keys to a great Southern cabbage recipe is controlling the amount of liquid. You can always add more broth during cooking, but it’s difficult to remove excess liquid once it’s in the skillet.
- Choose a good smoked sausage. Since smoked sausage is one of the main flavors in this cabbage and sausage recipe, pick a sausage you already enjoy eating on its own. Turkey sausage, beef sausage, and traditional smoked sausage all work well.
- Cut the cabbage into similar-sized pieces. This helps the cabbage cook evenly so you don’t end up with some pieces that are too firm and others that are overly soft.
- Taste before serving. Different brands of smoked sausage and broth contain varying amounts of salt, so give your cabbage and sausage a taste before serving and adjust the seasoning if needed.
Storage & Reheating Instructions for Cabbage and Sausage
- Refrigerator: Store leftover cabbage and sausage in an airtight container in the refrigerator for up to 4 days. In fact, many people (me included) think it tastes even better the next day after the flavors have had more time to mingle.
- Freezer: While you can freeze this dish, I don’t typically recommend it. Cabbage tends to lose some of its texture after freezing and thawing, which can make the finished dish softer than you want.
- If you do decide to freeze it, allow the cabbage and sausage to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating:
- Microwave: Place a serving in a microwave-safe bowl and heat in 30-second intervals until warmed through.
- Stovetop: Add the cabbage and sausage to a skillet over medium heat. If needed, add a splash of chicken stock, vegetable broth, or water to loosen the pot likker and keep the cabbage from drying out while reheating.
What to Serve With Cabbage and Smoked Sausage
This Southern-style cabbage and smoked sausage is hearty enough to enjoy on its own, but it also pairs well with a variety of Southern comfort food favorites such as…
- Cornbread: Perfect for soaking up every last drop of the flavorful pot likker.
- Mashed Potatoes: A creamy side dish that pairs beautifully with the smoky sausage and tender cabbage.
- Mac and Cheese: Rich, cheesy, and always a crowd-pleaser alongside Southern cabbage.
- White Rice: A simple option that helps stretch the meal and soak up the broth.
- Fried Chicken: Turn this cabbage and sausage recipe into a full Southern feast.
- Black-Eyed Peas: A classic Southern pairing that’s both comforting and budget-friendly.
- Baby Lima Beans: Tender lima beans are a classic Southern side dish that pairs perfectly with cabbage and smoked sausage.
Variations & Add-Ins
Want to make this Southern-style cabbage and sausage recipe your own? Here are a few easy ways to switch things up.
- Make it spicy: If you enjoy foods with a little heat, add a pinch of crushed red pepper flakes when you add the seasonings, or stir in a few dashes of hot sauce just before serving.
- Use a different sausage: Smoked turkey sausage, kielbasa, beef sausage, and andouille sausage all work well in this recipe.
- Add bacon: Cook 3 to 4 slices of bacon in the skillet over medium heat until crispy. Remove the bacon and set it aside, leaving about 1 tablespoon of the bacon grease in the pan. Cook the sausage and vegetables in the bacon grease, then crumble the cooked bacon and stir it back into the cabbage before serving for extra smoky flavor.
- Add garlic: Stir in 2 to 3 cloves of minced garlic along with the onions and peppers.
- Try Cajun seasoning: Replace some of the seasoned salt with Cajun seasoning for a little extra Southern flair.
- Make it heartier: Add 2 cups of raw diced potatoes (peeled or unpeeled) along with the cabbage. You may need to add an extra 1/4 to 1/2 cup of broth or water and increase the cooking time by 10 to 15 minutes, or until the potatoes are fork-tender.
FAQ’s | Frequently Asked Questions
Yes. Two 14- to 16-ounce bags of shredded cabbage or cabbage-only coleslaw mix can be substituted for a whole head of cabbage. Since pre-shredded cabbage is cut into smaller pieces, it may cook a little faster than freshly chopped cabbage.
Absolutely! Smoked turkey sausage, smoked beef sausage, kielbasa, and andouille sausage all work well in this recipe.
The cabbage should be tender but still have a slight bite. If it has become completely soft and mushy, it has likely cooked too long.
Cabbage naturally releases moisture as it cooks. If your skillet has more liquid than you’d like, remove the lid during the last few minutes of cooking and allow some of the excess liquid to evaporate.
Pot likker is the flavorful cooking liquid left behind after vegetables such as cabbage, collard greens, or turnip greens have simmered. In this recipe, it’s made from the broth, seasonings, sausage, and vegetables. Many Southern cooks, myself included, consider it one of the best parts of the dish.
Yes. After cutting the cabbage, rinse it under cool running water and drain well before adding it to the skillet. Even if you’re using pre-cut bagged cabbage, it’s still a good idea to give it a quick rinse under cool running water and drain it well before adding it to the skillet.
You can, but green cabbage is the traditional choice for Southern cabbage recipes. Red cabbage has a slightly different flavor and will definitely change the color of the finished dish.
Yes. Omit the sausage and use vegetable broth instead of chicken stock. To add more flavor and texture, consider adding mushrooms, extra bell peppers, or your favorite meatless sausage.
Yes. I’ve had to make a few adjustments to recipes over the years after marrying into a family of vegans. To make this recipe vegan, use olive oil in place of the butter, skip the sausage, and use vegetable broth. For extra flavor, consider adding mushrooms, smoked paprika, or your favorite plant-based sausage.
In a Southern home like mine, cabbage and sausage is often served as a complete one-dish meal all on its own. That said, if you’d like to round out the meal, cornbread is the classic choice, especially for soaking up the flavorful pot likker. Lima beans, black-eyed peas, white rice, and mac and cheese are also great options.
Related Recipes
If you enjoyed this Southern-style cabbage and sausage recipe, here are a few more Southern comfort food recipes to add to your dinner rotation.
Final Thoughts on this Cabbage & Sausage Recipe
If you’re new to cooking cabbage, don’t overthink it. This is the kind of recipe that proves good home cooking doesn’t have to be complicated.
Between the smoked sausage, tender cabbage, and flavorful broth, you’ll end up with a meal that tastes like you spent far more time in the kitchen than you actually did. And thanks to shortcuts like pre-shredded cabbage, getting there can be even easier.
My hope is that this recipe gives you the confidence to try something new and the satisfaction of serving a homemade meal your friends and family will genuinely enjoy.
Southern-Style Cabbage and Smoked Sausage
Equipment
- Large skillet or sauté pan (with a lid)
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cup
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 smoked turkey sausage link
- 1/4 cup bell pepper sliced
- 1/4 cup onion sliced
- 1 head of cabbage
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp salt
- 1-1 1/2 cups chicken stock
Instructions
- In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat.
- Add the sliced smoked turkey sausage, bell pepper, and onion. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- While the sausage and vegetables cook, cut the cabbage in half and remove the core. Cut each half in half again, then chop or slice the cabbage into bite-sized pieces. Rinse and drain well.
- Add the cabbage to the skillet. Sprinkle with the seasoned salt, black pepper, garlic powder, and salt. Toss until the cabbage is evenly coated with the seasonings and combined with the sausage and vegetables.
- Continue cooking and tossing for 3 to 4 minutes, allowing the cabbage to begin softening.
- Pour in 1 cup of the chicken stock or vegetable broth, reserving the remaining broth in case you need it later. Bring the mixture to a boil.
- Reduce the heat to medium-low and cover. Cook for 10 to 12 minutes, stirring every 4 to 5 minutes. The cabbage should be tender but still have a slight bite. If the skillet becomes dry before the cabbage reaches your desired texture, add additional broth as needed.
- Serve hot and enjoy.
Notes
- The amount of broth needed will depend on the size of your cabbage. Start with 1 cup and add more as needed during cooking.
- For best texture, cook the cabbage until tender but still slightly firm. Avoid overcooking, as cabbage can become mushy.
- To save time, substitute two 14- to 16-ounce bags of shredded cabbage or cabbage-only coleslaw mix for the whole head of cabbage.
- Vegetable broth can be used in place of chicken stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are often even more flavorful the next day.
