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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!
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:
S says
Good recipe. had to substitute some things. didn’t have sweet onions, used white. no chicken broth, used half cup out of condensed chicken noodle soup. no dijon mustard, used brown spicy.
Added crushed red pepper, salt pepper, and a little fresh sage. I overcooked the veggies a little, so I blew the texture, but still tasted great. Really enjoyed it 🙂 Thanks.
Breanna says
Can this be cooked in a slow cooker??
Karly says
I’ve not tried it in a slow cooker so I can’t say.
Ruth Bergstresser says
Delicious! Making it again-2nd time. We have lots of cabbage, potatoes, peppers, and onions from our garden and honey from the beehive. Thank you for a great recipe!
Karly says
Glad you enjoyed it! 🙂
Kay says
This dish was very good. I did take a few liberties. I substituted a chopped apple for the potato, added chopped parsley & dill. I did the sauteeing of the veggies after browning the sausage (Love Dickies…it has a bit of a bite) then finished cooking it all together before adding the sauce. I’ve tried similar dishes in the past, but this sauce was just the ticket!
Deborah Watson says
I recently made this to the letter, using Hillshire Farm’s pork and Turky smoked sausage to reduce some of the fat in the finished recipe. The whole thing came together quickly and beautifully with the potatoes steaming to near doneness with the chicken broth and no broth remaining in the pan so that the cabbage could fry nicely! The apple cider vinegar (I used Bragg’s) honey Dijon sauce gave it a wonderful complexity for such a simple, inexpensive dish! A definite keeper!!!
Teresa says
Very good. Will make again.
Jannelle says
Fantastic recipe! I left the potatoes out for the sake of keeping it low carb, but it didn’t take away from it being a great meal. Thank you for sharing!
Liz says
This is awesome!
Vanessa Roth says
Just tried this for lunch. Used Johnsonville smoked chicken sausage. So good. Excited for the leftovers. Thanks for the recipe!
Karly says
Oh, I bet it’s great with chicken sausage!
Hidden River says
Sorry. Meant cool time. Does this allow enough cool time for the potatoes ?
Hidden River says
COOK TIME !!!! ?I do not see a place to edit after posting a comment !
Hidden River says
Does this allow enough cool time for the taters or should I precook them ? Thank you looks great !
Karly says
You do not need to precook the potatoes.
Lewis Morti says
Hay Karly, I just love fried cabbage with sausage! Thank you for sharing this recipe with us.
Rebecca Roper says
You’re not just whistlin’ Dixie! This was done almost before I had everything ready. Lol! This will definitely become a standard at my dinner table. Dee-licious! And I am not a sausage afficianado.
Linda says
I’ll definitely try this. What brand of Smoked Sausage you are using? Not all smoked sausages are created equal.
Karly says
I normally use Johnsonville. 🙂
Kelli @ Hungry Hobby says
Girl I’ve been on a cabbage kick lately, I’m all about cabbage and sauerkraut! Can’t wait to try this!
Reiko says
What a beautiful site! Love all your pictures. 🙂
Karly says
Thank you! <3
Heghineh says
This looks so good! Thank you for sharing this recipe, Will need to try it soon.