Cabbage and Sausage

Sometimes you’re just looking for a quick and easy dinner that requires minimal prep and a single pot. This meaty, substantial cabbage and sausage recipe answers the call. It’s essentially a slow-cooked country vegetable stew with spicy sausage as the star.

You could use any sausage you have in your kitchen, but for an authentic Eastern European version, head down to your nearest Polish deli and plunder their selection of smoked sausages. They’ll be packed with spices and herbs that build flavor as the dish simmers. Come back to this one during the week, and it will get better each time.

Ingredients for Cabbage and Sausage

• Sausage: Choose a salty, slightly spicy kielbasa or smoked Polish sausage, cut into slices, as these hold together and don’t make the dish fatty.
• Butter: Use unsalted butter to fry the cabbage and keep it tender.
• Cabbage: A chopped white cabbage is best for this recipe, as it becomes sweeter during cooking.
• Onion: Boost the flavor with a regular white onion, a classic pairing with sausage.
• Tomato sauce: This elevates the recipe from a stir-fry to a stew and allows the cabbage to soften and lose any remaining sourness.
• Sugar: Brown or white sugar is essential to brighten the tomato sauce and take the edge off the acidity.
• Paprika: This warm, red spice gives the dish its distinctive Eastern/Central European flavor and aroma.
• Potatoes: Peel and cube a variety of potato that will break up easily to thicken the sauce. Russets or Yukon Gold are fine.

Directions

Step 1: Brown the sausage

In a large cast-iron or ovenproof skillet, brown the sausage slices in 1 tablespoon of butter until they’re crisp at the edges, then remove and set them aside.

Step 2: Saute the cabbage and onions

In the same pan, saute the cabbage and onions in the remaining 1 tablespoon of butter, until the onions are tender.

Editor’s Tip: Shred the cabbage into thin strips and it will almost melt away into a tangy puree during simmering. It’s a neat hack if you’re trying to win over cabbage-skeptical kids.

Step 3: Add the sauce and simmer

In a small bowl, combine the tomato sauce, sugar and paprika, then pour the mixture into the pan over the cabbage and onions. Bring to a boil, then reduce the heat, and cover and simmer for 20 minutes.

Step 4: Add the sausage and potatoes, simmer again

Add the cubed potatoes and the sausage. Cover and simmer for 30 minutes more, until the potatoes are tender.

Cabbage and Sausage Variations

• Bake it in the oven: Rather than preparing this recipe for cabbage and sausage in steps, you can put all the prepped ingredients in a Dutch oven and bake for 45 minutes, although you’ll need to add a little water or stock.
• Use chorizo: A wonderful twist on this recipe is to use chorizo sausage, which makes the sauce more oily and gives it a vivid orange sheen and more assertive kick of spice.
• Add some bacon: You can build more porky flavors by frying off some chopped bacon strips at the beginning until they’re dark and crispy.

How to Store Cabbage and Sausage

Cabbage and sausage is one of those winter-style stews that are meant to be chilled and reheated throughout the week. Allow it to cool each time before refrigeration, then store it in an airtight container for up to five days.

Can you freeze fried cabbage and sausage?

These are tough, full-flavored ingredients, so you can freeze them for up to three months without impacting the quality. Allow the stew to cool before transferring it to a freezer-friendly container. When you’re ready to reheat, thaw it overnight in the refrigerator, then bring it to a simmer on the stovetop.

Cabbage and Sausage Tips

What can you serve with sausage and cabbage?

This recipe is a complete one-pot dinner by itself, but a spoonful of sour cream on top is a classic finishing touch. If you’re craving some extra carbs, mashed potatoes make a good side dish.

How can I boost the flavor of this cabbage and sausage recipe?

Not blown away by your initial result? Try ramping up the spice and aroma with red chili flakes, cumin seeds or garlic next time, or add a dash of apple cider vinegar and mustard to give the dish some zing.

Is there a pork-free version?

Kielbasa isn’t an exclusively pork sausage. In fact, pork and lean beef are often combined before the spices go in the mix. If you don’t eat pork, just use a beef kielbasa instead, or a gamey venison, elk or bison sausage.