21 Delicious Cabbage and Sausage Recipes You Must Try

Savory cabbage and sausage make the perfect pairing for cozy weeknight dinners and hearty comfort food. Whether you’re craving a quick skillet meal, a warming soup, or something to please the whole family, these 21 delicious recipes have you covered. Get ready to discover new favorites that are easy to make and packed with flavor—let’s dive in!

Smoky Cabbage and Sausage Skillet

Crisp autumn evenings call for one-pan wonders that practically cook themselves while you pretend to be a gourmet chef. This smoky cabbage and sausage skillet is your new weeknight superhero—it’s hearty, ridiculously easy, and packed with flavor that’ll make your taste buds do a happy dance. Just grab a skillet and let’s turn humble ingredients into a meal that’s anything but basic.

Ingredients

• For the skillet base:
  • 1 lb smoked sausage, sliced into ½-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp olive oil
• For the cabbage and seasoning:
  • 1 small head green cabbage, cored and chopped into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ cup chicken broth

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb sliced smoked sausage and cook for 4–5 minutes, turning occasionally, until browned on both sides.
3. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the skillet.
4. Add 1 thinly sliced yellow onion to the skillet and sauté for 3–4 minutes until softened and lightly golden.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
6. Add 1 chopped small head of cabbage to the skillet, tossing to coat in the drippings.
7. Sprinkle 1 tsp smoked paprika and ½ tsp black pepper evenly over the cabbage.
8. Pour in ½ cup chicken broth and scrape up any browned bits from the skillet bottom for extra flavor.
9. Cover the skillet and reduce heat to medium-low; simmer for 12–15 minutes until the cabbage is tender but still slightly crisp.
10. Return the browned sausage to the skillet and stir to combine; heat for 2 more minutes until warmed through.

Just imagine the cozy contrast: tender cabbage with a subtle crunch, smoky sausage that’s juicy inside, and a savory broth tying it all together. Serve it straight from the skillet over creamy polenta or stuff it into crusty rolls for a next-level sandwich—either way, it’s comfort in a pan.

Hearty Sausage and Cabbage Soup

Sick of sad desk lunches and flavorless fare? This hearty sausage and cabbage soup is here to rescue your taste buds from boredom with its cozy, comforting embrace—perfect for when the weather turns or you just need a big, warm hug in a bowl.

Ingredients

• For Browning & Base:
  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
• For the Soup:
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 medium head green cabbage, cored and chopped into 1-inch pieces
  • 2 medium carrots, peeled and sliced into ¼-inch rounds
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
• For Finishing:
  • Salt and black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 lb Italian sausage (casings removed) and cook, breaking it up with a spoon, for 6–8 minutes until browned and crumbled. Tip: Don’t rush this step—browning builds flavor!
3. Add diced onion and cook for 4–5 minutes until softened and translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in 6 cups low-sodium chicken broth and 1 can diced tomatoes (undrained), scraping the bottom of the pot to lift any browned bits.
6. Add chopped cabbage, sliced carrots, 1 tsp dried oregano, and ½ tsp red pepper flakes (if using).
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the cabbage is tender but still has a slight bite. Tip: Keep the lid on to trap steam and cook the veggies evenly.
8. Season with salt and black pepper to taste. Tip: Taste before adding salt—the sausage and broth may already be salty enough!
9. Ladle into bowls and garnish with fresh parsley.

Delightfully chunky and brimming with savory goodness, this soup balances the sweetness of cabbage with the robust kick of sausage. Serve it with crusty bread for dipping, or top with a sprinkle of Parmesan if you’re feeling fancy—it’s a humble bowl that eats like a feast.

Savory Cabbage and Sausage Casserole

Who knew humble cabbage could become the life of the party? This Savory Cabbage and Sausage Casserole transforms simple ingredients into a cozy masterpiece that’ll have your taste buds doing a happy dance—no fancy chef skills required, just pure comfort food magic.

Ingredients

• For the base:
  • 1 lb smoked sausage, sliced into ½-inch rounds
  • 1 large head green cabbage, chopped into 1-inch pieces
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt
• For topping:
  • 1 cup shredded cheddar cheese
  • ½ cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb sliced smoked sausage and cook for 5-7 minutes until lightly browned, stirring occasionally.
4. Tip: Don’t overcrowd the skillet—browning in batches ensures crispy edges.
5. Add 1 diced yellow onion and cook for 4 minutes until translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 1 chopped cabbage head and cook for 8-10 minutes, stirring, until slightly wilted.
8. Pour in 1 cup chicken broth and 1 cup heavy cream, then sprinkle with 1 tsp paprika, ½ tsp black pepper, and 1 tsp salt.
9. Simmer for 3 minutes until the sauce thickens slightly.
10. Transfer the mixture to the baking dish and spread it evenly.
11. Top with 1 cup shredded cheddar cheese and ½ cup panko breadcrumbs.
12. Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before sprinkling.
13. Bake at 375°F for 25-30 minutes until the top is golden and bubbly.
14. Tip: Let it rest for 5 minutes before serving—this helps the sauce set perfectly.

Every bite delivers a creamy, savory hug with crispy edges and tender cabbage that melts in your mouth. Serve it straight from the dish with crusty bread to soak up every drop of that glorious sauce, or pair it with a crisp salad for a meal that feels both indulgent and wholesome.

Creamy Cabbage and Sausage Pasta

Tired of the same old pasta routine? This creamy cabbage and sausage situation is about to become your new weeknight hero—it’s the cozy hug your taste buds didn’t know they needed, with a flavor punch that’ll make you forget all about that sad desk salad. Trust me, your skillet is ready for this glow-up.

Ingredients

– For the pasta: 8 oz penne pasta, 1 tsp salt
– For the sausage and cabbage: 1 lb Italian sausage (casings removed), 1 small head green cabbage (thinly sliced), 1 medium onion (thinly sliced), 2 tbsp olive oil
– For the creamy sauce: 2 cups heavy cream, 1 cup grated Parmesan cheese, 3 cloves garlic (minced), 1 tsp black pepper, 1/2 tsp red pepper flakes

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz penne pasta and 1 tsp salt to the boiling water, stirring immediately to prevent sticking.
3. Cook the pasta for 9–11 minutes until al dente (it should have a slight bite when tested).
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add 1 lb Italian sausage, breaking it into small crumbles with a wooden spoon.
7. Cook the sausage for 6–8 minutes until browned and cooked through, stirring occasionally.
8. Add 1 thinly sliced onion and cook for 4–5 minutes until softened and translucent.
9. Stir in 1 thinly sliced small head green cabbage and cook for 8–10 minutes until wilted and lightly browned at the edges.
10. Add 3 minced garlic cloves and cook for 1 minute until fragrant (don’t let it burn!).
11. Pour in 2 cups heavy cream and bring to a gentle simmer over medium heat.
12. Stir in 1 cup grated Parmesan cheese until melted and smoothly incorporated.
13. Add 1 tsp black pepper and 1/2 tsp red pepper flakes, stirring to combine.
14. Tip: If the sauce seems too thick, gradually stir in reserved pasta water until it reaches your desired consistency.
15. Add the drained pasta to the skillet, tossing to coat evenly in the creamy sauce.
16. Cook for 2–3 more minutes until everything is heated through and beautifully combined.

Oh, the magic that happens here! You get tender pasta swirled in a luxuriously creamy sauce, with savory sausage crumbles and sweet, wilted cabbage adding just the right textural contrast. Serve it straight from the skillet with an extra sprinkle of Parmesan and a hunk of crusty bread for maximum comfort-food vibes.

Stir-Fried Cabbage and Sausage with Garlic

Oh, the humble cabbage—often relegated to coleslaw duty, but today it’s starring in a sizzling skillet romance with sausage and garlic! This stir-fry is the weeknight hero you never knew you needed, transforming basic ingredients into a flavor-packed fiesta that’ll make your taste buds do a happy dance. Forget complicated recipes; this dish proves that sometimes the simplest combinations create the most memorable meals.

Ingredients

For the Main Components

• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 medium head green cabbage (about 2 lbs), cored and thinly sliced
• 4 cloves garlic, minced

For Cooking and Seasoning

• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tsp red pepper flakes
• ½ tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced smoked sausage and cook until lightly browned on both sides, approximately 4-5 minutes total.
3. Push sausage to one side of the skillet and add 4 cloves minced garlic to the empty space.
4. Cook garlic for 30 seconds until fragrant but not browned—burnt garlic turns bitter, so watch closely!
5. Add the entire 2 lbs of thinly sliced cabbage to the skillet, spreading it evenly.
6. Cook undisturbed for 2 minutes to develop some caramelization on the bottom layer.
7. Begin tossing and stirring the cabbage continuously until it wilts by about half, roughly 6-8 minutes.
8. Sprinkle 1 tsp red pepper flakes and ½ tsp black pepper evenly over the cabbage mixture.
9. Pour 2 tbsp soy sauce around the edges of the skillet so it sizzles and coats everything evenly.
10. Continue cooking and stirring for another 3-4 minutes until cabbage is tender-crisp with some browned edges.

Seriously, the texture magic here is unreal—crisp-tender cabbage mingling with juicy sausage in a garlicky, slightly spicy embrace. Serve it over rice to soak up every last drop of flavor, or stuff it into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Grilled Sausage and Cabbage Packs

Now, let’s talk about a meal that basically cooks itself while you pretend to be a grill master. Nothing says “I’ve got this” like throwing foil packets on the fire and crossing your fingers for edible magic. Grilled sausage and cabbage packs are your ticket to minimal cleanup and maximum flavor—the ultimate weeknight win.

Ingredients

For the packets:
– 1 lb smoked sausage, sliced into 1/2-inch rounds
– 1 small head green cabbage, cored and chopped into 1-inch pieces
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt

For serving:
– 2 tbsp chopped fresh parsley
– 1 tbsp whole grain mustard

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Toss the sliced sausage, chopped cabbage, and sliced onion in a large bowl with the olive oil, garlic powder, smoked paprika, black pepper, and salt until evenly coated.
3. Tear off four 12×18-inch sheets of heavy-duty aluminum foil.
4. Divide the sausage and cabbage mixture evenly among the foil sheets, placing it in the center of each.
5. Fold the foil over the mixture and crimp the edges tightly to form sealed packets. (Tip: Double-fold the edges to prevent any saucy leaks from ruining your grill grates.)
6. Place the packets on the preheated grill, close the lid, and cook for 20 minutes.
7. Carefully open one packet after 20 minutes to check for doneness—the cabbage should be tender and slightly charred at the edges, and the sausage should be heated through. (Tip: Use tongs and an oven mitt to avoid steam burns when peeking.)
8. If needed, reseal and cook for an additional 5 minutes until the cabbage is soft and the sausage is sizzling.
9. Remove the packets from the grill and let them rest for 3 minutes before opening fully. (Tip: Letting them rest allows the flavors to meld and prevents a cabbage steam facial.)
10. Transfer the contents to serving plates and garnish with chopped fresh parsley.
11. Serve immediately with a dollop of whole grain mustard on the side.

Yes, the cabbage turns silky and sweet, while the sausage stays juicy with a smoky kick from the grill. Try piling it over creamy polenta or stuffing it into crusty rolls for a next-level sandwich situation that’ll have everyone asking for your “secret recipe.”

Slow Cooker Sausage and Cabbage Stew

Alright, folks, let’s talk about the ultimate lazy chef’s dream—a dish that basically cooks itself while you binge-watch your favorite show. This hearty stew transforms humble ingredients into a cozy masterpiece with minimal effort and maximum flavor payoff.

Ingredients

• For the base:
  • 1 lb smoked sausage, sliced into ½-inch rounds
  • 1 medium head green cabbage, chopped into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
• For the broth:
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
• For finishing:
  • 2 tbsp chopped fresh parsley

Instructions

1. Place the sliced sausage, chopped cabbage, diced onion, and minced garlic into a 6-quart slow cooker.
2. Pour in the chicken broth, diced tomatoes, apple cider vinegar, smoked paprika, black pepper, and red pepper flakes.
3. Stir all ingredients until evenly combined. Tip: Don’t worry if the cabbage seems overflowing—it wilts dramatically as it cooks!
4. Cover the slow cooker and cook on Low for 6 hours or on High for 3 hours.
5. After cooking, stir in the chopped fresh parsley. Tip: For extra richness, let the stew rest uncovered for 10 minutes before serving to allow flavors to meld.
6. Ladle the stew into bowls and serve hot. Tip: If the stew seems too thin, mash a few cabbage pieces against the side of the pot to naturally thicken the broth.

So tender the cabbage practically melts, with smoky sausage and a tangy broth that’s just spicy enough to keep things interesting. Serve it over creamy polenta or with crusty bread for a meal that’s basically a hug in a bowl.

Spicy Cabbage and Sausage Burritos

Yowza, folks—get ready to wrap your face around these flavor-packed burritos that turn humble cabbage into the star of the show, with spicy sausage bringing the heat and a whole lot of personality to your dinner table. It’s the kind of meal that makes you wonder why you ever settled for boring wraps before, and trust me, your taste buds will thank you for this delicious rebellion. Let’s dive in and get wrapping!

Ingredients

For the filling:
– 1 lb spicy Italian sausage, casings removed
– 1 tbsp olive oil
– 4 cups shredded green cabbage
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– Salt to taste

For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage (casings removed) and cook for 5–7 minutes, breaking it up with a spoon until browned and crumbly.
3. Tip: If the sausage releases a lot of grease, drain off all but 1 tbsp to keep the filling from getting too oily.
4. Add 1 thinly sliced yellow onion and cook for 3–4 minutes until softened and translucent.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 4 cups shredded green cabbage, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and salt to taste.
7. Tip: Don’t overcrowd the skillet—cook the cabbage in two batches if needed to ensure it gets nicely wilted with a bit of crunch.
8. Sauté the mixture for 6–8 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.
9. Warm 4 large flour tortillas in a dry skillet over medium heat for 20–30 seconds per side to make them pliable.
10. Divide the sausage-cabbage filling evenly among the tortillas, placing it just below the center of each.
11. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the filling.
12. Tip: For a tight roll, fold the sides of the tortilla inward first, then roll firmly from the bottom up to seal the burrito.
13. Place the burritos seam-side down in the skillet and cook over medium heat for 2–3 minutes per side until golden brown and crisp.
14. Serve immediately with 1/2 cup sour cream for dipping or drizzling.

Ready to devour? These burritos deliver a satisfying crunch from the lightly charred tortilla, a kick of heat from the sausage and spices, and a creamy-cool contrast from the melted cheese and tangy sour cream. Try serving them sliced in half with extra sour cream and a sprinkle of fresh cilantro for a vibrant, restaurant-worthy presentation that’ll have everyone asking for seconds.

Cabbage and Sausage Stuffed Peppers

Venture beyond basic bell peppers with this flavor-packed twist that turns humble cabbage and sausage into a dinner superstar your family will actually fight over (we recommend establishing pepper-sharing rules early).

Ingredients

For the Filling

• 1 lb Italian sausage, casings removed
• 4 cups shredded green cabbage
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1/2 cup marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For Assembly & Baking

• 4 large bell peppers (any color)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush pepper halves with 2 tablespoons olive oil, both inside and out.
4. Place peppers cut-side up in a 9×13 inch baking dish.
5. Bake empty peppers for 15 minutes at 375°F to soften slightly.
6. Heat a large skillet over medium-high heat while peppers bake.
7. Add Italian sausage to the hot skillet, breaking it up with a spatula.
8. Cook sausage for 6-8 minutes until browned and crumbled.
9. Add diced onion to the skillet and cook for 3 minutes until translucent.
10. Stir in minced garlic and cook for 1 minute until fragrant.
11. Add shredded cabbage to the skillet and cook for 5 minutes until wilted.
12. Mix in 1 cup cooked rice, 1/2 cup marinara sauce, Italian seasoning, salt, and black pepper.
13. Remove skillet from heat and let filling cool for 5 minutes.
14. Spoon sausage-cabbage mixture evenly into the pre-baked pepper halves.
15. Top each pepper with shredded mozzarella and grated Parmesan cheese.
16. Bake stuffed peppers at 375°F for 25 minutes until cheese is golden and bubbly.
17. Let peppers rest for 5 minutes before serving to set the filling.

Beyond just looking gorgeous on the plate, these peppers deliver a satisfying crunch-tender texture contrast that makes every bite interesting. The cabbage keeps things surprisingly light while soaking up all those savory sausage juices, creating a flavor party that might just dethrone your usual stuffed pepper recipe. Try serving them alongside garlic bread for maximum plate-mopping potential!

Keto Sausage and Cabbage Stir-Fry

Feeling like your low-carb life needs a flavor explosion? This keto sausage and cabbage stir-fry is here to rescue your taste buds from boredom with minimal effort and maximum deliciousness—because who said healthy eating can’t be downright fun?

Ingredients

For the stir-fry base:

• 1 lb Italian sausage, casings removed
• 1 medium head green cabbage, thinly sliced (about 8 cups)
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil

For the sauce:

• 3 tbsp soy sauce (or coconut aminos)
• 2 tbsp apple cider vinegar
• 1 tsp red pepper flakes
• 1/2 tsp garlic powder

Instructions

1. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat (350°F).
2. Add 1 lb Italian sausage (casings removed) and break it into small crumbles using a wooden spoon.
3. Cook sausage for 6-8 minutes, stirring occasionally, until browned and cooked through.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
5. Add thinly sliced onion to the hot drippings and cook for 3-4 minutes until slightly softened.
6. Add 8 cups thinly sliced cabbage to the skillet and toss to combine with onions.
7. Cook cabbage mixture for 8-10 minutes, stirring every 2 minutes, until cabbage is wilted and lightly browned at the edges.
8. While vegetables cook, whisk together 3 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tsp red pepper flakes, and 1/2 tsp garlic powder in a small bowl.
9. Return cooked sausage to the skillet with the cabbage and onions.
10. Pour sauce mixture over everything and stir to coat evenly.
11. Cook for 2-3 more minutes, stirring constantly, until sauce is heated through and clinging to the ingredients.

Now that your kitchen smells incredible, dig into this satisfying dish where the cabbage turns tender-crisp while soaking up all the savory sausage goodness. The spicy kick from the red pepper flakes plays perfectly against the rich sausage, making it fantastic served over cauliflower rice or stuffed into low-carb tortillas for a next-day lunch upgrade.

Sheet Pan Sausage and Cabbage Dinner

Just when you thought your sheet pan couldn’t get any more heroic, it swoops in to save dinner again with this glorious one-pan wonder. Juggling weeknight chaos? This sausage and cabbage extravaganza delivers maximum flavor with minimal cleanup—because who has time for scrubbing pans when there’s deliciousness to devour?

Ingredients

For the Sheet Pan Assembly:
– 1 lb smoked sausage, sliced into ½-inch rounds
– 1 small head green cabbage, cored and chopped into 1-inch pieces
– 1 large yellow onion, sliced into ¼-inch strips
– 2 tbsp olive oil

For the Seasoning Blend:
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt

Instructions

1. Preheat your oven to 400°F and grab a large rimmed baking sheet.
2. Place sausage rounds, chopped cabbage, and sliced onion on the baking sheet.
3. Drizzle olive oil evenly over all ingredients.
4. Sprinkle garlic powder, smoked paprika, black pepper, and salt across the mixture.
5. Toss everything with your hands until all pieces are coated in oil and seasonings.
6. Spread ingredients in a single layer, ensuring nothing overlaps.
7. Roast at 400°F for 20 minutes.
8. Remove pan from oven and flip ingredients with a spatula.
9. Return to oven and roast for another 15 minutes.
10. Check that cabbage edges are crisped and sausage is browned.
11. Serve immediately from the sheet pan.
Perfectly caramelized cabbage meets juicy sausage in a texture party where crispy edges dance with tender centers. Pile this glorious mess over creamy polenta or stuff it into crusty rolls for next-level sandwiches that’ll make your taste buds throw confetti.

Cabbage and Sausage Quiche

Zesty, zingy, and downright zany—this isn’t your grandma’s quiche! We’re talking about a flaky, savory masterpiece packed with caramelized cabbage and juicy sausage that’ll make your taste buds do a happy dance. Forget boring brunches; this quiche is here to party on your plate with bold flavors and buttery crust that crumbles just right.

Ingredients

For the crust

– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup ice water
– ½ tsp salt

For the filling

– 1 tbsp olive oil
– ½ lb Italian sausage, casings removed
– 2 cups thinly sliced green cabbage
– ½ cup diced yellow onion
– 3 large eggs
– 1 cup heavy cream
– ½ tsp black pepper
– ¼ tsp nutmeg
– 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed butter, and ½ tsp salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
4. Drizzle in ¼ cup ice water while pulsing until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep the butter cold for a flakier crust.
6. Press the dough into a 9-inch pie dish, covering the bottom and sides evenly.
7. Chill the crust in the refrigerator for 15 minutes.
8. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
9. Blind bake the crust for 15 minutes at 375°F until lightly golden.
10. Remove the parchment and weights, then set the crust aside.
11. Heat 1 tbsp olive oil in a large skillet over medium heat.
12. Add ½ lb Italian sausage and cook for 5–7 minutes, breaking it into crumbles with a spatula.
13. Stir in ½ cup diced yellow onion and cook for 3 minutes until translucent.
14. Add 2 cups thinly sliced cabbage and sauté for 8–10 minutes until tender and lightly browned.
15. Tip: Don’t rush the cabbage—letting it caramelize slowly deepens the flavor.
16. In a medium bowl, whisk together 3 large eggs, 1 cup heavy cream, ½ tsp black pepper, and ¼ tsp nutmeg.
17. Spread the sausage-cabbage mixture evenly over the pre-baked crust.
18. Sprinkle 1 cup shredded Gruyère cheese over the filling.
19. Pour the egg-cream mixture over the top, ensuring it settles evenly.
20. Bake the quiche at 375°F for 30–35 minutes until the center is set and the top is golden brown.
21. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
22. Let the quiche cool for 10 minutes before slicing.
Velvety and rich, this quiche boasts a custardy interior that melts with each bite, while the crispy cabbage and savory sausage add a satisfying crunch. Serve it warm with a zesty arugula salad for a brunch that feels fancy without the fuss, or pack slices for a picnic—because good food deserves to go on adventures!

Polish Sausage and Cabbage Pierogi

Let’s be real—most comfort foods whisper sweet nothings, but Polish Sausage and Cabbage Pierogi shout ‘Get in my belly!’ from across the room. These plump, savory dumplings are the ultimate hug in edible form, stuffed with a sizzling, smoky filling that’ll make you forget all about that meh Tuesday. Trust me, your taste buds are about to throw a party, and cabbage is the unexpected life of it.

Ingredients

For the Pierogi Dough

• 2 cups all-purpose flour
• 1/2 cup warm water (110°F)
• 1 large egg
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted

For the Filling

• 1/2 pound Polish sausage, casings removed
• 2 cups finely shredded green cabbage
• 1 small yellow onion, diced
• 1 tablespoon vegetable oil
• 1/4 teaspoon black pepper

For Cooking and Serving

• 4 quarts water
• 1 teaspoon salt (for boiling)
• 2 tablespoons unsalted butter (for sautéing)
• 1/4 cup sour cream (for serving)

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Whisk 1 large egg and 2 tablespoons melted unsalted butter into 1/2 cup warm water (110°F).
3. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms. Tip: If the dough feels dry, add water 1 tablespoon at a time—it should be soft but not sticky.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Heat 1 tablespoon vegetable oil in a skillet over medium heat.
7. Add 1 diced yellow onion and sauté for 4 minutes until translucent.
8. Crumble 1/2 pound Polish sausage into the skillet and cook for 6 minutes, breaking it up with a spoon.
9. Stir in 2 cups shredded green cabbage and 1/4 teaspoon black pepper, cooking for 8 minutes until the cabbage is tender.
10. Remove the filling from heat and let it cool completely. Tip: Spread it on a plate to cool faster—this prevents soggy dough later!
11. Roll the rested dough to 1/8-inch thickness on a floured surface.
12. Cut out 3-inch circles using a round cutter or glass.
13. Place 1 tablespoon filling in the center of each circle.
14. Fold the dough over the filling and press the edges firmly to seal. Tip: Dab the edges with water if they won’t stick—no filling escapes allowed!
15. Bring 4 quarts water and 1 teaspoon salt to a rolling boil in a large pot.
16. Drop pierogi in batches, boiling for 4-5 minutes until they float to the surface.
17. Remove pierogi with a slotted spoon and drain.
18. Melt 2 tablespoons unsalted butter in a clean skillet over medium heat.
19. Sauté boiled pierogi for 3-4 minutes per side until golden brown.

Dive into these golden pockets of joy, where the tender, chewy dough gives way to a smoky, savory burst of sausage and sweet cabbage. Serve them piled high with a dollop of cool sour cream to cut through the richness, or get wild and pan-fry them extra crispy for a textural showdown. Either way, they’re so good, you might just start planning a pierogi-themed brunch—don’t say I didn’t warn you!

Cabbage and Sausage Frittata

Yikes, who knew humble cabbage could be this exciting? This Cabbage and Sausage Frittata is here to rescue your breakfast routine from boring egg monotony, packing more personality than a morning talk show host with its savory sausage and surprisingly delightful cabbage transformation.

Ingredients

For the sausage and vegetable base:
– 1 tbsp olive oil
– 8 oz Italian sausage, casings removed
– 2 cups shredded green cabbage
– 1/2 cup diced yellow onion
– 1/4 tsp salt

For the egg mixture:
– 8 large eggs
– 1/4 cup whole milk
– 1/2 tsp black pepper
– 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
3. Add 8 oz Italian sausage to the skillet, breaking it into small crumbles with a spatula.
4. Cook sausage for 5-6 minutes until browned and no pink remains.
5. Add 1/2 cup diced yellow onion and cook for 2 minutes until slightly softened.
6. Stir in 2 cups shredded green cabbage and 1/4 tsp salt.
7. Cook cabbage mixture for 6-8 minutes until cabbage is wilted and lightly golden at the edges.
8. Tip: Don’t rush the cabbage—letting it develop those golden edges adds wonderful caramelized flavor!
9. While vegetables cook, whisk together 8 large eggs, 1/4 cup whole milk, and 1/2 tsp black pepper in a medium bowl until fully combined.
10. Spread the sausage and cabbage mixture evenly across the skillet bottom.
11. Pour the egg mixture over the sausage and vegetables.
12. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
13. Cook on the stovetop for 3-4 minutes until the edges just begin to set.
14. Tip: Watch for those edges to pull away slightly from the pan—that’s your cue it’s ready for the oven!
15. Transfer the skillet to the preheated 375°F oven.
16. Bake for 12-15 minutes until the center is fully set and doesn’t jiggle when shaken.
17. Tip: Use the toothpick test—insert it in the center and it should come out clean if fully cooked.
18. Remove from oven and let rest for 5 minutes before slicing.

This frittata emerges with a golden, slightly crisp top giving way to a tender, savory interior where the cabbage becomes surprisingly sweet against the spicy sausage. Serve it warm with a dollop of hot sauce for extra kick, or slice it cold for a protein-packed lunch that’ll make your coworkers jealous!

Conclusion

Now you have 21 fantastic ways to enjoy this budget-friendly combination! These cabbage and sausage recipes offer everything from quick weeknight dinners to cozy comfort meals. We’d love to hear which dishes become your family favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious recipes too!