This post may contain affiliate links. Read disclosure policy
I can’t wait for you guys to give this fried cabbage recipe a try! It’s such a great way to get dinner on the table quickly and, if you’ve ever wondered how to fry cabbage, you’ll see just easy it is!
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
Lately I’ve been having this weird love affair with smoked sausage. I think I mentioned that when I shared this sun-dried tomato pasta and this pressure cooker mac and cheese. Both of those have smoked sausage in them, which makes the recipes super quick and easy for busy weeknights!
This fried cabbage is totally easy to throw together and it cooks quickly too!
My youngest, like a lot of kids, is pretty picky about her vegetables. The kid doesn’t like too many of them. I mean, I can get her to eat zucchini pretty easily. Lightly steamed broccoli is always met with a sigh, but that’s a total improvement of the usual dramatics of basically every other vegetable in the world. So. That’s my life.
She does, however, eat this fried cabbage and that’s something of a miracle. She doesn’t generally like cabbage, but it’s pretty hard to resist this one. Bites of juicy sausage, tender potatoes, and this tangy sauce that’s poured over the whole thing.
You wanted to know how to make fried cabbage? Now you know. This way is divine. 🙂
I hope you guys give this quick recipe a try and let me know what you think! Do you have a favorite way to eat cabbage? I’d love to experiment with it a bit more! I know y’all loved my eggroll in a bowl, so I’m guessing you’re fans of cabbage. 🙂
Give this cabbage and sausage a try and let me know how you like it!
Fried Cabbage With Sausage
Ingredients
- 1 tablespoon olive oil
- 14 ounces smoked sausage, cut into thin slices
- 3 small red potatoes cut into 1/2-inch cubes
- 1/2 cup diced sweet onion
- 1/2 cup diced bell pepper any color
- 1/2 cup chicken broth
- 14 ounces coleslaw mix
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
Instructions
- Heat oil in a large deep skillet over medium heat. Add the sausage and cook until lightly browned on one side.
- Add the potatoes, onions, and peppers and continue cooking, stirring often, until onions begin to soften, about 3 minutes.
- Add chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes or until potatoes are almost fork tender.
- Add coleslaw mix and stir well. Cover and cook for 5 minutes more or until cabbage has wilted and potatoes are cooked through.
- Add the vinegar, honey, mustard, and cornstarch to a small bowl and whisk well to combine.
- Pour vinegar mixture over the cabbage and stir to combine. Bring to a boil and cook, stirring often, for 2 more minutes.
- Serve immediately.
Nutrition Information:
Ashlea M says
This was super good! I love the tangy-sweet combination of the honey, mustard, ACV sauce combo. I didn’t have the full pack of sausage so I skimmed so I think it was lacking a little as not every bit had a bit of the meat. Regardless I will definitely make it again! Thanks for sharing.
Karly says
Glad you enjoyed it, Ashlea!
MickieJ says
This dish was quick and hearty. I even put chunks of carrots in as well. Yummy sauce and quite quick to prepare, and even better is I just had to use one pan!! All ? thumbs up!
Jack says
Where the cabbage
Louann Thornton says
Question: I misread the recipe and thought it said coleslaw dressing mix (which by the way went to three stores to find) so now I have a pkg of coleslaw dressing mix and a whole head of cabbage so I guess I am having coleslaw for a few days
Karly says
Hi Louann! Sorry to hear you misread. You said you had a question, but I must be missing it?