Cabbage and smoked sausage were made for each other; the smoky flavor works its way through the whole dish. Keto skillet cabbage and sausage is hearty enough to stand on its own, and it reheats beautifully.
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This barely requires any real kitchen skill, and it comes together with just a handful of ingredients. I genuinely eat this for breakfast sometimes, it is that good.
Cabbage is a genuinely great keto vegetable, low in carbs and high in fiber, and this dish puts it to good use.
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Chef Jenn’s Take on Skillet Cabbage and Sausage
Skipping the step of browning the sausage before the cabbage goes in loses a lot of what makes this good. Brown it in butter for 4 to 5 minutes first, that releases fat and flavor that then spreads through the cabbage as it cooks.
Only half a head of cabbage is needed here, about 4 cups once chopped. Wrap the other half tightly in plastic and it keeps in the fridge for at least another week. Use good quality smoked sausage too, and check the label for hidden carbs, quality varies between brands.
To prep the cabbage, remove the outer leaves, cut it in half, and cut a wedge around the hard core to remove it. Slice into half-inch ribbons, then cut across those ribbons to make small squares.
Add a clove of minced garlic if you want more flavor, or a pinch of red pepper flakes about a minute before it finishes cooking for heat. This is a genuinely great meal-prep dish, it reheats beautifully. One reader specifically thanked me for being upfront that this loses some texture in the freezer, so consider this your heads-up too.
What You’ll Love About Skillet Cabbage and Sausage
- Reheats beautifully, making it a solid choice for meal prep.
- Hearty enough to eat as a full meal, not just a side dish.
- Genuinely low-skill, with just a handful of ingredients.
Ingredients
- Smoked sausage – Good quality, check the label for hidden carbs.
- Butter – For browning the sausage.
- Cabbage – About half a head, roughly 4 cups once chopped. Wrap the rest tightly in plastic for later.
- Dehydrated onion flakes – Onion powder works as a substitute in a smaller amount.
- Garlic powder – Fresh minced garlic works too, for more flavor.
- Salt and pepper – To taste.
How to Make Skillet Cabbage and Sausage
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the sausage into half-moons.
Add the butter to a skillet with the sausage. Sautee over medium-high heat for 4 to 5 minutes, until lightly browned.
While the sausage cooks, remove the outer leaves from the cabbage, cut it in half, and cut a wedge around the hard core to remove it.
Slice the cabbage into 1/2-inch ribbons, then cut across the ribbons to make small squares. You’ll need about 4 cups.
When the sausage is browned, add the cabbage and stir well. Add the onion flakes and garlic powder. Continue cooking over medium heat for 5 to 6 minutes, stirring frequently, until the cabbage has shrunk and is tender.
Season with salt and pepper and serve.
Make It A Meal
Anything grilled pairs well here, chicken, steak, pork tenderloin, or fish. I also like this alongside Creamy Country Chicken.
For more cabbage recipes in your rotation, Skillet Cabbage with Bacon & Garlic and Cabbage Roll in a Bowl are both worth adding.
Storage
This freezes, but is genuinely better enjoyed fresh. Cabbage has a high water content and turns mushy once thawed. Refrigerated leftovers reheat beautifully for up to 4 days, making this a solid meal-prep choice.
Frequently Asked Questions
This recipe runs about 4 net carbs per 3/4 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
A large, shallow skillet works best, giving the cabbage plenty of room to cook evenly.
This is meaty enough to be a full meal on its own, or serve it with a simple salad or your favorite steak.
It can be frozen, but cabbage has a high water content and turns mushy once thawed, so it’s genuinely better enjoyed fresh.
Add Preferred SourceCabbage and Sauage
Ingredients
- 1 pound smoked sausage
- 2 tablespoons butter
- 4 cups chopped cabbage
- 1 tablespoon dehydrated onion flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cut 1 pound of smoked sausage into half moons.
- Add 2 tbsp of butter to a skillet and add the cut sausage. Sautee over medium-high heat for 4-5 minutes or until the sausage is lightly browned.
- While the sausage is cooking, remove the outer leaves from a head of cabbage and cut it in half. Remove the hard core by cutting a wedge into the cabbage around the core.
- Working with half the cabbage, cut the cabbage into 1/2-inch slices, then cut again across the slices creating small squares of cabbage. You need about 4 cups of cabbage.
- When the sausage is browned, add the cabbage and stir well. Add the dehydrated onion flakes and garlic powder. Turn the heat to medium and continue cooking for another 5-6 minutes, stirring frequently, until the cabbage has shrunk and is tender.
- Season with salt and pepper and enjoy!
Notes
Recipe Card Tips
- Brown the sausage before adding the cabbage. That step releases the fat and flavor that spreads through the whole dish.
- Only half a head of cabbage is needed. Wrap the rest tightly and it keeps for a week or more.
- Check your smoked sausage label for hidden carbs, quality varies a lot between brands.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Yummy! This looks so delicious and tasty! My family is going to love this! Can’t wait to make this!
This truly is a quick and easy dinner idea. My family loved it.
This is so very simple! And a great way to add wonderful flavor from the sausage to really nutritious cabbage! Oh – and thanks for the tips regarding freezing this recipe. I love freezing leftovers – even if it’s just a little amount – for quick lunches later, so it’s helpful to know that while this skillet cabbage CAN be frozen, it’s really not quite the same later. That’s great to know – appreciate the heads-up on that!
Quick to make, simple ingredients, easy to adapt with other meats, what’s not to love about this recipe. My family loved it.
You’re so right about using quality sausage — it makes a difference! Delicious dish the whole family loved. Will make again.