18 Delicious Cabbage Smoked Sausage Recipes

Zesty, savory, and oh-so-satisfying—cabbage and smoked sausage are a match made in comfort food heaven! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these 18 delicious recipes bring hearty flavor to your table with minimal fuss. Ready to find your new favorite dish? Let’s dive into these mouthwatering ideas that will have everyone asking for seconds!

Hearty Smoked Sausage and Cabbage Stir-Fry

When you need a satisfying meal that comes together quickly with minimal cleanup, this smoked sausage and cabbage stir-fry delivers both flavor and convenience. We’ll walk through each step methodically, ensuring even beginners can achieve perfectly cooked vegetables and beautifully browned sausage.

Ingredients

• 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
• 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
• 1 large yellow onion, thinly sliced
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• ½ tsp red pepper flakes (optional, for mild heat)
• ½ tsp black pepper

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add 2 tablespoons vegetable oil and swirl to coat the pan evenly.
3. Place sausage slices in a single layer and cook for 3-4 minutes until deeply browned on one side.
4. Flip each sausage slice and cook for another 3 minutes until both sides have developed a golden-brown crust.
5. Transfer sausage to a clean plate using tongs, leaving rendered fat in the pan.
6. Add sliced onion to the hot pan and cook for 4 minutes, stirring occasionally, until translucent and slightly softened.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Add all sliced cabbage to the pan and toss to combine with onions and garlic.
9. Cook cabbage mixture for 8-10 minutes, stirring every 2 minutes, until cabbage has wilted and edges begin to caramelize.
10. Sprinkle ½ teaspoon black pepper and ½ teaspoon red pepper flakes evenly over the cabbage.
11. Return cooked sausage to the pan and toss to combine with vegetables.
12. Drizzle 1 tablespoon apple cider vinegar over the mixture and stir continuously for 1 minute to deglaze the pan.
13. Remove from heat and let rest for 2 minutes before serving.

Mouthwatering caramelized edges on the cabbage contrast with the juicy sausage, while the vinegar brightens each bite. For a complete meal, serve over creamy polenta or stuff into warm tortillas with a dollop of sour cream.

Savory Sausage and Cabbage Soup with Potatoes

Making a hearty, comforting soup doesn’t require fancy ingredients or complicated techniques. This savory sausage and cabbage soup with potatoes is a perfect one-pot meal that builds layers of flavor through simple, methodical steps. Let’s walk through each stage together to create a satisfying dinner that will warm you from the inside out.

Ingredients

– 1 lb Italian sausage, casings removed (mild or hot, based on preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 small head green cabbage, cored and chopped into 1-inch pieces (about 6 cups)
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes until the oil shimmers.
2. Add 1 pound of Italian sausage to the pot, breaking it into small crumbles with a wooden spoon as it cooks for 6-8 minutes until browned and no longer pink.
3. Add 1 cup of diced yellow onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and softens.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic burn.
5. Pour in 6 cups of low-sodium chicken broth, using your spoon to scrape any browned bits from the bottom of the pot—this adds deep flavor to the soup.
6. Add 1 pound of cubed Yukon Gold potatoes, 6 cups of chopped cabbage, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper to the pot.
7. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer and cover the pot with a lid.
8. Simmer the soup for 20-25 minutes until the potatoes are fork-tender and the cabbage has softened but still has some texture.
9. Taste the broth and adjust seasoning if needed, remembering the sausage adds saltiness.
10. Ladle the hot soup into bowls and garnish each serving with 1 tablespoon of fresh chopped parsley. During the simmering stage, resist the urge to stir too frequently—this helps the potatoes maintain their shape while still cooking through. Don’t worry if the cabbage seems like a lot at first; it will wilt down significantly during cooking. For the best texture, test the potatoes with a fork rather than cutting into them, which can cause them to break apart in the soup. Done right, this soup delivers tender potatoes and cabbage in a rich, savory broth with just the right amount of heartiness from the sausage. The cabbage retains a pleasant slight crunch that contrasts beautifully with the soft potatoes, while the sausage infuses every spoonful with robust flavor. Try serving it with crusty bread for dipping, or top with grated Parmesan cheese for an extra layer of richness.

Smoked Sausage, Cabbage, and Apple Skillet

Diving into a skillet meal means minimal cleanup and maximum flavor. This smoked sausage, cabbage, and apple skillet brings together savory, sweet, and crisp textures in one pan, perfect for a busy weeknight. Follow these steps closely for a foolproof dinner that feels both comforting and fresh.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
– 1 small head green cabbage, cored and thinly sliced (about 6 cups)
– 1 large apple, cored and sliced into ¼-inch wedges (use a firm variety like Granny Smith)
– 1 medium yellow onion, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp apple cider vinegar (brightens the dish)
– ½ tsp smoked paprika (adds depth)
– Salt and black pepper, to taste (start with ½ tsp salt)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound of sliced smoked sausage and cook, stirring occasionally, until lightly browned on both sides, about 5–7 minutes.
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 cook, stirring frequently, until softened and translucent, about 4–5 minutes.
5. Stir in 1 teaspoon of apple cider vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
6. Add 6 cups of thinly sliced cabbage and ½ teaspoon of smoked paprika, tossing to coat evenly in the drippings.
7. Cover the skillet and cook for 8–10 minutes, stirring halfway, until the cabbage is wilted but still slightly crisp.
8. Uncover and add 1 sliced apple, cooking for another 3–4 minutes until the apple is tender but not mushy.
9. Return the sausage to the skillet, season with ½ teaspoon of salt and black pepper to taste, and stir to combine everything thoroughly.
10. Cook for 2 more minutes to heat through, then remove from heat. Here, the smoky sausage pairs with the sweet apples and tender cabbage for a balanced bite. Serve it over creamy polenta or with crusty bread to soak up the juices—leftovers reheat beautifully for lunch the next day.

Spicy Cajun Smoked Sausage and Cabbage Bake

Ready to transform simple ingredients into a comforting, flavor-packed meal? This Spicy Cajun Smoked Sausage and Cabbage Bake comes together with minimal effort, delivering bold Cajun spices and tender textures that will satisfy the whole family. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– 1 pound spicy Cajun smoked sausage, sliced into ½-inch rounds (or substitute with mild sausage if preferred)
– 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 6 cups)
– 1 large yellow onion, thinly sliced
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– ½ teaspoon cayenne pepper (adjust for more or less heat)
– 1 cup low-sodium chicken broth
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking from the start.
2. In a large mixing bowl, combine the sliced sausage, chopped cabbage, sliced onion, olive oil, garlic powder, smoked paprika, dried thyme, and cayenne pepper.
3. Toss everything together until the vegetables and sausage are evenly coated with the oil and spices.
4. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer for consistent roasting.
5. Pour the chicken broth evenly over the top to keep the dish moist during baking.
6. Season lightly with salt and black pepper, remembering that the sausage and broth may already contain salt.
7. Cover the baking dish tightly with aluminum foil to trap steam and help the cabbage soften.
8. Bake in the preheated oven for 30 minutes, then remove the foil carefully to avoid steam burns.
9. Return the dish to the oven and bake uncovered for another 20–25 minutes, or until the cabbage is tender and the edges begin to caramelize.
10. Let the bake rest for 5 minutes before serving to allow the flavors to meld. Out of the oven, this dish boasts tender cabbage that soaks up the smoky, spicy sausage flavors, with a hint of sweetness from the caramelized edges. Serve it over creamy polenta or with crusty bread to soak up the savory juices for a complete, satisfying meal.

Creamy Cabbage and Smoked Sausage Pasta

Finally, a comforting one-pot pasta dish that transforms humble cabbage into something truly special. Follow these methodical steps to create a creamy, satisfying meal that comes together in under 30 minutes, perfect for busy weeknights when you want something hearty without the fuss.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
– 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 12 oz penne pasta (or any short pasta shape)
– 4 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ cup grated Parmesan cheese, plus more for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add sliced sausage and cook for 4-5 minutes, turning occasionally, until browned on both sides.
3. Add sliced onion and cook for 3 minutes, stirring frequently, until slightly softened.
4. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add thinly sliced cabbage and cook for 5 minutes, stirring occasionally, until cabbage begins to wilt.
6. Pour in chicken broth and scrape any browned bits from the bottom of the pot.
7. Add penne pasta, smoked paprika, and black pepper, stirring to combine all ingredients.
8. Bring to a boil, then reduce heat to maintain a steady simmer.
9. Cover and cook for 12 minutes, stirring halfway through, until pasta is al dente and most liquid is absorbed.
10. Pour in heavy cream and stir to combine with the remaining cooking liquid.
11. Stir in grated Parmesan cheese until melted and sauce becomes creamy.
12. Remove from heat and let rest for 2 minutes to allow sauce to thicken slightly.
Know that you’ll be rewarded with tender pasta swimming in a creamy sauce, where the smoky sausage and sweet cabbage create a wonderful balance of flavors. The cabbage becomes silky and almost melts into the background, while the smoked paprika adds depth that makes this dish taste like it simmered for hours. Try serving it with extra Parmesan sprinkled on top and crusty bread to soak up every bit of the creamy sauce.

One-Pot Smoked Sausage, Cabbage, and Rice Dish

This comforting one-pot meal combines smoked sausage, tender cabbage, and fluffy rice in a single pan for minimal cleanup and maximum flavor. Think of it as a weeknight lifesaver that brings together smoky, savory, and slightly sweet elements in every bite. Perfect for busy evenings when you want something hearty without the fuss.

Ingredients

– 1 tablespoon olive oil (or any neutral oil)
– 1 pound smoked sausage, sliced into ½-inch rounds (kielbasa works well)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 small head green cabbage, cored and chopped (about 6 cups)
– 1 cup long-grain white rice, rinsed (to remove excess starch)
– 2 cups chicken broth (low-sodium preferred)
– 1 teaspoon paprika (smoked paprika adds depth)
– ½ teaspoon black pepper (adjust to preference)
– ½ teaspoon salt (add more after cooking if needed)

Instructions

1. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound sliced smoked sausage and cook, stirring occasionally, until browned on both sides, approximately 4–5 minutes total.
3. Stir in 1 cup diced yellow onion and cook until softened and translucent, about 3–4 minutes.
4. Add 3 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Mix in 6 cups chopped cabbage and cook, stirring frequently, until it begins to wilt, about 4–5 minutes.
6. Pour in 1 cup rinsed long-grain white rice, 1 teaspoon paprika, ½ teaspoon black pepper, and ½ teaspoon salt, stirring to coat evenly.
7. Add 2 cups chicken broth, scraping the bottom of the pan to lift any browned bits for extra flavor.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
9. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and firm up.
10. Fluff gently with a fork before serving. Pleasantly tender cabbage melds with smoky sausage and fluffy rice, creating a satisfying texture in every spoonful. For a fresh twist, top with chopped parsley or a squeeze of lemon juice just before serving to brighten the flavors.

Zesty Smoked Sausage and Cabbage Foil Packets

Mastering quick, flavorful meals becomes effortless with these foil packet dinners that steam everything to perfection in one tidy package. Making these zesty smoked sausage and cabbage packets requires minimal prep and cleanup, ideal for busy weeknights or casual outdoor cooking.

Ingredients

• 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa or andouille work well)
• 4 cups shredded green cabbage (about ½ small head)
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp salt (adjust if using highly seasoned sausage)

Instructions

1. Preheat your oven to 400°F or prepare a grill for medium-high heat.
2. Tear off four 12×18-inch sheets of heavy-duty aluminum foil and lightly spray the centers with cooking spray to prevent sticking.
3. Combine the sliced sausage, shredded cabbage, sliced onion, olive oil, apple cider vinegar, smoked paprika, garlic powder, black pepper, and salt in a large mixing bowl.
4. Toss the mixture thoroughly with your hands or tongs until all ingredients are evenly coated with the oil and seasonings.
5. Divide the mixture equally among the four prepared foil sheets, mounding it in the center of each.
6. Bring the long sides of the foil together over the filling and fold them down in ½-inch increments, crimping tightly to seal.
7. Fold and crimp the short ends inward to fully enclose the packet, leaving some air space inside for steam to circulate.
8. Place the packets on a baking sheet if using the oven, or directly on the grill grates.
9. Bake or grill for 25 minutes at 400°F until the packets are puffed and the contents are tender when carefully opened.
10. Let the packets rest off heat for 3 minutes before opening to avoid steam burns.

These foil packets yield tender, smoky cabbage with juicy sausage slices that soak up the zesty vinegar tang. Try serving them over creamy polenta or with crusty bread to soak up the savory juices, or top with a dollop of whole-grain mustard for extra zing.

Rustic Cabbage and Smoked Sausage Stew

You’ve probably found yourself craving something hearty and fuss-free on a chilly evening—this rustic cabbage and smoked sausage stew is exactly that. Year-round comfort in a single pot, it’s a forgiving dish that welcomes even the most hesitant cooks with open arms. Let’s walk through it together, step by step.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 medium carrots, sliced into ¼-inch coins
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt, as needed after tasting

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add 1 lb sliced smoked sausage and cook, stirring occasionally, until lightly browned, about 5–7 minutes.
3. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the pot.
4. Add 1 diced yellow onion to the pot and cook, stirring often, until softened and translucent, about 5 minutes.
5. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to burn it.
6. Add 4 cups chopped cabbage and 2 sliced carrots, stirring to coat in the drippings.
7. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
8. Add 1 tsp dried thyme and ½ tsp black pepper, then return the browned sausage to the pot.
9. Bring the stew to a boil over high heat, then reduce heat to low, cover, and simmer for 25 minutes.
10. Uncover and simmer for an additional 10 minutes to slightly thicken the broth.
11. Taste the stew and add salt only if needed, since the sausage and broth may already be seasoned.

Buttery-soft cabbage and tender carrots soak up the smoky, savory broth, while the sausage adds a robust backbone. For a cozy twist, ladle it over a slice of crusty bread or stir in a handful of white beans during the last 5 minutes of simmering.

Slow Cooker Cabbage, Sausage, and White Beans

Preparing a wholesome, hands-off dinner couldn’t be simpler than with this slow cooker recipe. Perfect for busy weeknights, it combines savory sausage, tender cabbage, and creamy white beans into a complete meal with minimal effort. Let’s walk through each step together to ensure your dish turns out perfectly.

Ingredients

• 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 2 (15 oz) cans cannellini beans, drained and rinsed (or great northern beans)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth, low-sodium preferred
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme
• ½ tsp red pepper flakes, optional for heat
• Salt and black pepper, to season layers

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage and cook for 4–5 minutes, turning occasionally, until lightly browned on both sides.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving any drippings in the skillet.
4. Add diced onion to the same skillet and cook for 3–4 minutes, stirring frequently, until softened and translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour 1 cup of chicken broth into the skillet, scraping the bottom with a wooden spoon to lift any browned bits—this adds depth of flavor.
7. Layer half of the chopped cabbage in the bottom of the slow cooker and season lightly with salt and pepper.
8. Spread all of the drained cannellini beans evenly over the cabbage layer.
9. Top with the remaining cabbage and sprinkle with 1 teaspoon dried thyme and ½ teaspoon red pepper flakes if using.
10. Pour the skillet contents (onions, garlic, and broth) evenly over the cabbage and beans.
11. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until cabbage is tender but not mushy.
12. Gently stir the contents to combine before serving.

Expect tender cabbage that retains a slight bite, creamy beans, and smoky sausage in a savory broth. Enjoy it as a hearty bowl on its own, or spoon it over mashed potatoes for extra comfort. Either way, it’s a satisfying meal that improves with time.

Garlic Butter Smoked Sausage and Cabbage Skillet

Making a satisfying weeknight dinner doesn’t have to be complicated or time-consuming. This garlic butter smoked sausage and cabbage skillet comes together in one pan with minimal prep, delivering big flavor with little effort.

Ingredients

• 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
• 1 small head green cabbage, cored and chopped into 1-inch pieces (about 6 cups)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil (or any neutral oil)
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional, for heat)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage in a single layer and cook until browned on both sides, 3-4 minutes per side.
3. Transfer sausage to a plate using a slotted spoon, leaving drippings in the skillet.
4. Add butter to the skillet and melt completely over medium heat.
5. Add sliced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
6. Stir in minced garlic and cook until fragrant, about 30 seconds—be careful not to burn it.
7. Add chopped cabbage to the skillet and toss to coat in the butter mixture.
8. Sprinkle smoked paprika, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon black pepper over the cabbage.
9. Cook cabbage, stirring occasionally, until wilted and tender-crisp, about 8-10 minutes.
10. Return browned sausage to the skillet and stir to combine with the cabbage mixture.
11. Cook for an additional 2-3 minutes until everything is heated through.
12. Taste and adjust seasoning with more salt or pepper if needed.

Allowing the cabbage to retain some crunch provides a pleasant texture contrast to the juicy sausage. The garlic butter sauce soaks into every bite, creating a comforting dish that pairs wonderfully with crusty bread for soaking up the flavorful pan juices or served over mashed potatoes for a heartier meal.

Tangy Vinegar-Braised Cabbage and Sausage

Zesty and satisfying, this one-pot wonder transforms humble cabbage into a tangy, savory masterpiece that will become your new weeknight favorite. With just a few simple ingredients and minimal prep time, you’ll create a comforting dish that balances bright acidity with rich sausage flavors. Perfect for busy cooks looking for something both nourishing and exciting.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
– 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 8 cups)
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– ½ cup apple cider vinegar
– 1 cup chicken broth
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp black pepper
– ¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add sliced sausage and cook until browned on both sides, 4-5 minutes total, stirring occasionally to prevent sticking.
3. Add sliced onion and cook until softened and translucent, about 5 minutes, stirring frequently.
4. Stir in minced garlic and cook until fragrant, 30 seconds exactly to prevent burning.
5. Add chopped cabbage to the pot and toss to combine with other ingredients.
6. Pour in apple cider vinegar and chicken broth, scraping any browned bits from the bottom of the pot.
7. Sprinkle smoked paprika, black pepper, and red pepper flakes over the cabbage mixture.
8. Bring the liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cover the pot and simmer for 25 minutes, stirring once halfway through cooking time.
10. Remove the lid and continue cooking uncovered for 10 more minutes to reduce the liquid slightly.
11. Test cabbage for tenderness by piercing with a fork – it should be soft but still hold its shape.
12. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld. Ultimate comfort in a bowl, the cabbage becomes meltingly tender while maintaining just enough structure to hold the tangy vinegar sauce. Serve over creamy polenta or crusty bread to soak up every last drop of the flavorful braising liquid, or top with a sprinkle of fresh parsley for a bright finish that cuts through the richness.

Cabbage and Smoked Sausage Quiche

Baking a savory quiche is simpler than you might think, especially when you combine hearty cabbage with smoky sausage for a satisfying meal that works equally well for breakfast, lunch, or dinner. This step-by-step guide will walk you through creating a perfectly set, flavorful quiche with a golden-brown crust, ensuring success even if you’re new to quiche-making. Let’s get started with the ingredients and method to bring this comforting dish to your table.

Ingredients

– 1 pre-made pie crust (or homemade if preferred)
– 1 cup chopped smoked sausage (kielbasa works well, or substitute with turkey sausage)
– 2 cups thinly sliced green cabbage (about 1/4 of a small head)
– 1/2 cup diced onion (yellow or white, adjust amount to preference)
– 4 large eggs
– 1 cup whole milk (or half-and-half for richer texture)
– 1/2 cup shredded cheddar cheese (sharp cheddar recommended for more flavor)
– 1 tablespoon olive oil (or any neutral oil like vegetable)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional, for extra savory notes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 1 minute until shimmering.
4. Add 1/2 cup diced onion to the skillet and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
5. Stir in 1 cup chopped smoked sausage and cook for 2–3 minutes until lightly browned.
6. Add 2 cups thinly sliced green cabbage to the skillet and cook for 5–7 minutes, stirring frequently, until the cabbage is wilted and tender.
7. Remove the skillet from heat and let the cabbage-sausage mixture cool for 5 minutes to prevent curdling the eggs.
8. In a medium bowl, whisk 4 large eggs vigorously for about 30 seconds until well beaten and slightly frothy.
9. Pour 1 cup whole milk into the eggs and whisk for another 30 seconds until fully combined.
10. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder into the egg mixture.
11. Spread the cooled cabbage-sausage mixture evenly over the bottom of the pie crust.
12. Sprinkle 1/2 cup shredded cheddar cheese over the cabbage-sausage layer.
13. Slowly pour the egg mixture over the filling, ensuring it distributes evenly without overflowing.
14. Place the quiche in the preheated oven and bake for 35–40 minutes until the center is set and the top is golden brown.
15. Remove the quiche from the oven and let it cool on a wire rack for 10–15 minutes before slicing.
A perfectly baked quiche emerges with a custardy, firm texture that slices cleanly, complemented by the smoky sausage and sweet, tender cabbage. For a creative twist, serve it warm with a side of tangy apple slaw or drizzle with hot sauce to balance the richness, making it a versatile centerpiece for any meal.

Conclusion

Cabbage and smoked sausage make the perfect pairing for satisfying meals any night of the week. We hope this collection inspires you to try something new in your kitchen! Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to save these delicious ideas for later.