Cabbage With Sausage Recipe

Prepare vegetables and sausage

Remove any tough outer leaves from the cabbage, cut the head into quarters, remove core, then slice each quarter into 1/2-inch (about 1 cm) strips. Peel and thinly slice the onion. Peel and grate or julienne the carrot. Mince the garlic. Slice the smoked sausage into 1/4-inch rounds or half-moons if it's a thick link.

Brown the sausage

Heat a large 12-inch skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add the sliced sausage in a single layer and cook, stirring occasionally, until browned and edges crisp, 4–6 minutes. Use a slotted spoon to transfer the browned sausage to a plate, leaving rendered fat in the pan.

Sauté onion and carrot

Reduce heat to medium. If the pan looks dry, add the remaining 1 tablespoon olive oil. Add the sliced onion and grated carrot. Season with a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes.

Add garlic and spices

Add the minced garlic, smoked paprika, caraway seeds (if using), and red pepper flakes (if using). Cook, stirring constantly, about 30 seconds until fragrant—do not let the garlic brown.

Add cabbage and deglaze

Add the sliced cabbage to the pan and sprinkle with the 1 teaspoon salt and 1 teaspoon black pepper. Toss to combine so the cabbage is coated with oil and spices. Pour in the 1 cup chicken or vegetable broth and 1 tablespoon apple cider vinegar to deglaze the pan and add moisture. Use a wooden spoon to scrape up any browned bits from the bottom.

Simmer until tender

Bring the mixture to a gentle simmer, cover the pan, and reduce heat to medium-low. Cook, stirring once or twice, until the cabbage is tender but still slightly crisp, about 10–12 minutes. If you prefer softer cabbage, cook up to 15–18 minutes and add small splashes of broth if the pan becomes dry.

Finish with sausage

Uncover, return the browned sausage to the pan and stir to combine. Increase heat to medium and cook uncovered for 2–3 minutes to let flavors meld and any excess liquid evaporate. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer to a serving dish and sprinkle with chopped fresh parsley if using. Serve hot as a main with mashed potatoes, crusty bread, or as a hearty side.