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–+ servings
Bowl of Southern-style cabbage and smoked turkey sausage with onions, bell peppers, and flavorful pot likker.

Southern-Style Cabbage and Smoked Sausage

This Southern-Style Cabbage and Sausage combines tender cabbage, smoked turkey sausage, sweet onions, and bell peppers in a flavorful broth for an easy one-skillet meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8

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.
Keyword cabbage and peppers recipe, cabbage with sausage, cooked cabbage recipe, easy cabbage recipe, one pan cabbage recipe, sausage and cabbage recipe, skillet cabbage recipe, smoked sausage cabbage, southern cabbage recipe, southern style cabbage
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