Chicken Sausage and Cabbage Skillet designed for fast weeknight cooking with simple prep and bold flavor.
Skillet Supper: Smoky Chicken Sausage with Braised Cabbage
A one-pan weeknight dinner that balances caramelized sausage, sweet peppers and cabbage, and a bright mustardy pan sauce for fast, satisfying meals.
This Chicken Sausage and Cabbage skillet is the kind of dinner that comes together fast but tastes like you spent time on it. Thick rounds of chicken sausage get a quick sear for golden, caramelized edges while sweet onion and red pepper soften and pick up a little char—think savory, slightly sweet, and deeply satisfying in every bite.
The shredded cabbage is the star of texture: piled into the hot pan it wilts into tender ribbons that still hold a little snap, soaking up a pan sauce made from chicken broth, a splash of apple cider vinegar and a spoonful of Dijon. Smoked paprika, thyme, garlic and a hint of red pepper flakes thread smoky, herbaceous and warming heat through the whole dish.
This is pure weeknight practicality: everything cooks in a single 12-inch skillet so cleanup is quick. It reheats beautifully, and you can save time by slicing the sausage and shredding the cabbage ahead of time—toss everything together at dinnertime for a ready-in-20-minute meal.
A Snap Skillet recipe from Leo Grant, this dish lands somewhere between cozy and speedy—pair it with crusty bread, steamed rice, or a simple green salad and you’ve got an easy, flavor-forward dinner any night of the week.
Ingredients
How to Make Chicken Sausage and Cabbage Skillet
- Prep the produce and sausage: cut the chicken sausage into 1/2-inch slices, thinly slice the onion, core and thinly slice the bell pepper, mince the garlic, and roughly shred or thinly slice the cabbage.
- Heat a large 12-inch skillet over medium-high heat and add 1 tbsp olive oil; when hot, add the sausage slices in a single layer and cook without moving for 2 minutes to brown, then flip and brown the other side, about 4–5 minutes total; remove the browned sausage to a plate.
- Reduce heat to medium, add the remaining 1/2 tbsp olive oil to the skillet, then add the sliced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add the minced garlic, smoked paprika, dried thyme and red pepper flakes to the skillet and cook until fragrant, about 30 seconds, then stir in the shredded cabbage to pile it into the pan.
- Pour the chicken broth, apple cider vinegar and Dijon mustard over the cabbage, sprinkle with kosher salt and black pepper, toss to combine, then return the sausage slices to the pan and press everything into an even layer.
- Cover and cook over medium-low heat until the cabbage is tender but still has some bite, about 6–8 minutes; uncover and increase heat to medium-high and cook an additional 3–4 minutes, stirring occasionally, to reduce excess liquid and develop some caramelization.
- Taste and adjust seasoning, sprinkle with chopped fresh parsley, and serve hot straight from the skillet—optionally with an extra pinch of red pepper flakes for more heat.
Recipe Card
Chicken Sausage and Cabbage Skillet
Chicken Sausage and Cabbage Skillet designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Prep the produce and sausage: cut the chicken sausage into 1/2-inch slices, thinly slice the onion, core and thinly slice the bell pepper, mince the garlic, and roughly shred or thinly slice the cabbage.
- Heat a large 12-inch skillet over medium-high heat and add 1 tbsp olive oil; when hot, add the sausage slices in a single layer and cook without moving for 2 minutes to brown, then flip and brown the other side, about 4–5 minutes total; remove the browned sausage to a plate.
- Reduce heat to medium, add the remaining 1/2 tbsp olive oil to the skillet, then add the sliced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add the minced garlic, smoked paprika, dried thyme and red pepper flakes to the skillet and cook until fragrant, about 30 seconds, then stir in the shredded cabbage to pile it into the pan.
- Pour the chicken broth, apple cider vinegar and Dijon mustard over the cabbage, sprinkle with kosher salt and black pepper, toss to combine, then return the sausage slices to the pan and press everything into an even layer.
- Cover and cook over medium-low heat until the cabbage is tender but still has some bite, about 6–8 minutes; uncover and increase heat to medium-high and cook an additional 3–4 minutes, stirring occasionally, to reduce excess liquid and develop some caramelization.
- Taste and adjust seasoning, sprinkle with chopped fresh parsley, and serve hot straight from the skillet—optionally with an extra pinch of red pepper flakes for more heat.
Nutrition
- Carbohydrates
- 15
- Saturated Fat
- 4
- Sodium
- 1350
- Fiber
- 5
- Unsaturated Fat
- 14
- Protein
- 24
- Fat
- 18
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 320
- Sugar
- 8