18 Delicious Cabbage and Sausage Recipes for Every Occasion

Got a craving for something hearty and satisfying? Look no further! Our roundup of 18 Delicious Cabbage and Sausage Recipes is here to save the day, offering everything from quick weeknight dinners to cozy comfort food perfect for any season. Whether you’re a seasoned chef or just starting out, these dishes promise to delight your taste buds and simplify your meal planning. Let’s dive in!

Savory Cabbage and Sausage Stir-Fry

Discover the simplicity and heartiness of a dish that brings together the robust flavors of sausage and the subtle sweetness of cabbage in a quick stir-fry. Perfect for a weeknight dinner, this recipe is both straightforward and satisfying, ensuring a delicious meal with minimal fuss.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 medium head green cabbage, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken stock
• 1 tbsp apple cider vinegar
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor.
3. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Add the thinly sliced cabbage to the skillet, tossing to combine with the sausage. Cook for 3 minutes until the cabbage begins to wilt.
5. Pour in the chicken stock and apple cider vinegar, stirring to deglaze the pan. Season with a pinch of salt. Tip: The stock adds depth, while the vinegar brightens the dish.
6. Cover the skillet and reduce the heat to medium. Simmer for 10 minutes, or until the cabbage is tender. Tip: Stir occasionally to ensure even cooking.
7. Uncover and increase the heat to high. Cook for an additional 2 minutes to evaporate any excess liquid, leaving a glossy glaze on the cabbage and sausage.

Offering a delightful contrast between the tender cabbage and the crispy edges of the sausage, this stir-fry is a testament to the beauty of simple ingredients. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the savory juices.

Hearty Cabbage and Sausage Soup

Just when you thought comfort food couldn’t get any cozier, this Hearty Cabbage and Sausage Soup comes along to prove otherwise. Perfect for those chilly evenings when you crave something warming and satisfying, this dish combines simple ingredients into a flavorful masterpiece.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 2 medium carrots, peeled and diced
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon caraway seeds
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked sausage and cook until lightly browned on both sides, approximately 3-4 minutes per side. Remove and set aside on a plate.
3. In the same pot, add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
5. Add the thinly sliced green cabbage and diced carrots to the pot, cooking until the cabbage begins to wilt, about 5 minutes.
6. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits for added flavor.
7. Return the browned sausage to the pot, along with the smoked paprika and caraway seeds. Season with salt and freshly ground black pepper.
8. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
9. Taste and adjust seasoning if necessary before serving.

Combining the smoky depth of sausage with the sweet crunch of cabbage, this soup offers a delightful contrast in textures. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Spicy Cabbage and Sausage Skillet

Preparing a hearty and flavorful meal doesn’t have to be complicated, and this Spicy Cabbage and Sausage Skillet is proof. Perfect for beginners, this dish combines simple ingredients with straightforward steps to deliver a satisfying meal.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb smoked Andouille sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium head green cabbage, cored and thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced Andouille sausage to the skillet. Cook, stirring occasionally, until the sausage is browned on both sides, about 5 minutes.
3. Introduce the thinly sliced yellow onion to the skillet. Sauté until the onion becomes translucent, about 3 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the thinly sliced green cabbage to the skillet. Sprinkle with smoked paprika and crushed red pepper flakes. Toss to combine.
6. Pour in the chicken stock. Cover the skillet and reduce the heat to low. Simmer until the cabbage is tender, about 10 minutes.
7. Season with salt to taste before serving.

Allowing the cabbage to simmer in the chicken stock infuses it with rich flavors while maintaining a slight crunch. The smoked Andouille sausage adds a depth of flavor that pairs beautifully with the spicy and smoky notes of the dish. Serve this skillet over a bed of creamy polenta for a comforting meal.

Comforting Cabbage and Sausage Casserole

When the weather turns chilly, there’s nothing quite like a hearty casserole to warm you up from the inside out. This comforting cabbage and sausage casserole is a one-dish wonder that combines savory flavors with a satisfying texture, perfect for a cozy family dinner.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the sliced sausage rounds for about 5 minutes, or until they develop a golden crust. Remove and set aside.
3. In the same skillet, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Add the chopped cabbage to the skillet, stirring to combine with the onions and garlic. Cook for 5 minutes, or until the cabbage begins to soften.
5. Pour in the chicken stock and heavy cream, then sprinkle with smoked paprika, black pepper, and sea salt. Stir well to combine all ingredients.
6. Transfer the cabbage mixture to the prepared baking dish, arranging the browned sausage rounds evenly on top.
7. Bake in the preheated oven for 25 minutes, or until the cabbage is tender and the top is lightly browned.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and bubbly straight from the oven, this casserole offers a delightful contrast between the creamy cabbage and the smoky sausage. Serve it alongside a crusty loaf of bread to soak up every last bit of the rich sauce.

Easy Cabbage and Sausage Pasta

When you’re looking for a comforting yet straightforward dish that brings together hearty flavors with minimal effort, this Easy Cabbage and Sausage Pasta is your go-to recipe. Perfect for weeknight dinners, it combines the sweetness of caramelized cabbage with the savory depth of smoked sausage, all tossed with al dente pasta for a satisfying meal.

Ingredients

• 8 ounces of dried fusilli pasta
• 1 tablespoon of extra-virgin olive oil
• 12 ounces of smoked sausage, sliced into 1/4-inch rounds
• 1 medium head of green cabbage, cored and thinly sliced
• 2 cloves of garlic, minced
• 1/2 teaspoon of crushed red pepper flakes
• 1/2 cup of chicken stock
• 1/4 cup of grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the sliced cabbage and cook, stirring occasionally, until it begins to soften and caramelize, about 10 minutes. Tip: Do not overcrowd the skillet to ensure the cabbage caramelizes instead of steaming.
4. Add the minced garlic and crushed red pepper flakes to the cabbage, cooking for an additional 1 minute until fragrant.
5. Return the sausage to the skillet, add the chicken stock, and bring to a simmer. Cook for 2-3 minutes, allowing the flavors to meld.
6. Toss the cooked pasta into the skillet with the cabbage and sausage mixture. Stir in the grated Parmesan cheese until evenly distributed. Tip: Reserve a bit of pasta water to adjust the consistency if the dish seems too dry.
7. Season with salt as needed and serve immediately. Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Zesty and comforting, this dish offers a delightful contrast between the tender pasta, crispy-edged sausage, and sweet, caramelized cabbage. Serve it with a side of crusty bread to soak up any remaining sauce, or top with additional Parmesan for extra richness.

Roasted Cabbage and Sausage Medley

For a hearty and flavorful dish that’s as easy to make as it is delicious, this Roasted Cabbage and Sausage Medley is a perfect choice. Follow these steps to create a meal that’s sure to impress with its depth of flavor and satisfying texture.

Ingredients

• 1 medium head of green cabbage, cored and cut into 1-inch wedges
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp caraway seeds
• 1/2 cup chicken stock, preferably homemade

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. Arrange the cabbage wedges and sausage rounds in a single layer on a large, rimmed baking sheet. Tip: For even roasting, make sure the pieces aren’t overlapping.
3. Drizzle the olive oil evenly over the cabbage and sausage, then sprinkle with kosher salt, black pepper, and caraway seeds. Tip: Tossing the ingredients lightly with your hands can help distribute the seasonings more evenly.
4. Roast in the preheated oven for 25 minutes, then carefully pour the chicken stock over the mixture. Tip: The stock adds moisture and helps to deglaze the pan, creating a flavorful base.
5. Continue roasting for another 20-25 minutes, or until the cabbage is tender and the edges are caramelized, and the sausage is browned.

Now, the Roasted Cabbage and Sausage Medley boasts a delightful contrast between the tender, sweet cabbage and the smoky, savory sausage. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the delicious pan juices for a complete meal.

Slow Cooker Cabbage and Sausage Stew

Amidst the hustle of daily life, a comforting bowl of Slow Cooker Cabbage and Sausage Stew offers a hearty and effortless meal solution. This dish combines the rustic flavors of cabbage and sausage, slow-cooked to perfection, making it an ideal choice for both novice cooks and seasoned chefs looking for simplicity without sacrificing depth of flavor.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 2 cups low-sodium chicken stock
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally to ensure even browning.
3. Transfer the browned sausage to the slow cooker, leaving the fat in the skillet.
4. In the same skillet, sauté the diced onion and minced garlic until translucent, about 3 minutes, scraping up any browned bits from the sausage.
5. Add the sautéed onion and garlic to the slow cooker, along with the chopped cabbage, chicken stock, caraway seeds, black pepper, and red pepper flakes.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the cabbage is tender but still holds its shape.
7. Tip: For a deeper flavor, consider browning the sausage in batches to avoid overcrowding the skillet.
8. Tip: Stirring the stew once halfway through cooking can help distribute the flavors more evenly.
9. Tip: If the stew seems too liquidy after cooking, remove the lid and let it sit on high for an additional 30 minutes to reduce.

Keenly balanced between the smokiness of the sausage and the sweetness of the cabbage, this stew boasts a comforting texture that’s both hearty and slightly crisp. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor, or alongside crusty bread to soak up the savory broth.

Cabbage and Sausage Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any heartier, we’re introducing a twist that combines the smoky depth of sausage with the sweet crunch of cabbage. This recipe is perfect for those looking to master the art of stuffing vegetables with confidence.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 pound Italian sausage, casings removed
• 2 cups green cabbage, finely shredded
• 1 cup cooked white rice
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup tomato sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, heat 1 tbsp olive oil and sauté the onion and garlic until translucent, about 3 minutes.
3. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned, approximately 5 minutes.
4. Stir in the shredded cabbage, smoked paprika, sea salt, and black pepper, cooking until the cabbage is wilted, about 4 minutes.
5. Remove the skillet from heat and fold in the cooked white rice until well combined.
6. Stand the prepared bell peppers in the greased baking dish and evenly divide the sausage and cabbage mixture among them.
7. Pour 1/4 cup of tomato sauce over each stuffed pepper, then sprinkle with shredded mozzarella cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld.

Savory and satisfying, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty filling. Serve them atop a bed of arugula for a fresh, peppery contrast or alongside a crusty baguette to soak up the delicious tomato sauce.

Grilled Cabbage and Sausage Packets

Savory and satisfying, grilled cabbage and sausage packets are a foolproof way to enjoy a smoky, flavorful meal with minimal cleanup. This methodical approach ensures even cooking and layers of taste in every bite.

Ingredients

• 1 medium head green cabbage, cored and cut into 8 wedges
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1/4 cup clarified butter, melted
• 2 tbsp whole grain mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium heat, aiming for a consistent 350°F.
2. In a small bowl, whisk together the clarified butter, whole grain mustard, smoked paprika, sea salt, and black pepper until fully combined.
3. Brush each cabbage wedge and sausage slice generously with the butter mixture, ensuring all sides are coated for maximum flavor.
4. Divide the cabbage wedges and sausage slices evenly among 4 large sheets of heavy-duty aluminum foil, arranging them in a single layer.
5. Fold the foil over the ingredients, sealing the edges tightly to create a packet, which will steam the contents and infuse them with smoky grill flavors.
6. Place the packets on the grill and cook for 20 minutes, then carefully flip each packet and cook for an additional 15 minutes to ensure even cooking.
7. Remove the packets from the grill and let them rest for 5 minutes before opening to allow the juices to redistribute.

Zesty and tender, the cabbage absorbs the smoky flavors of the grill while the sausage adds a hearty richness. Serve these packets directly on the foil for a rustic presentation or plate them alongside a crisp, acidic slaw to cut through the richness.

Cabbage and Sausage Fried Rice

Gathering around the table for a hearty meal doesn’t have to be complicated, especially when you have this Cabbage and Sausage Fried Rice recipe up your sleeve. It’s a one-pan wonder that combines savory sausage with crisp cabbage and fluffy rice for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 tbsp clarified butter
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large skillet, heat 1 tbsp clarified butter over medium-high heat until shimmering, about 1 minute.
2. Add the sliced sausage to the skillet, arranging in a single layer. Cook until browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp clarified butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the thinly sliced cabbage to the skillet, stirring to coat with the butter and garlic. Cook until the cabbage begins to wilt, about 5 minutes.
5. Push the cabbage to one side of the skillet. Pour the lightly beaten eggs into the other side, scrambling until just set, about 2 minutes.
6. Stir in the rinsed and drained rice, soy sauce, and black pepper, mixing well to combine all ingredients.
7. Return the browned sausage to the skillet, stirring to incorporate. Cook for an additional 2 minutes to heat through.

Best enjoyed hot, this Cabbage and Sausage Fried Rice boasts a delightful contrast of textures—from the tender cabbage to the chewy sausage and fluffy rice. For an extra kick, serve with a drizzle of sriracha or a sprinkle of chopped green onions.

Baked Cabbage and Sausage Rolls

When the craving for something hearty yet simple strikes, these Baked Cabbage and Sausage Rolls are your go-to solution. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 large head of green cabbage, cored and thinly sliced
• 1 lb Italian sausage, casings removed
• 2 tbsp clarified butter
• 1 cup finely grated Parmesan cheese
• 1 tsp fennel seeds, lightly crushed
• 1/2 tsp red pepper flakes
• 1/2 cup breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces with a spoon, about 5 minutes.
3. Add the thinly sliced cabbage to the skillet, stirring occasionally, until wilted and slightly caramelized, about 10 minutes.
4. Tip: For extra flavor, let the cabbage sit undisturbed for a minute or two to develop a golden crust before stirring.
5. Remove the skillet from heat and stir in the fennel seeds, red pepper flakes, sea salt, and black pepper.
6. In a separate bowl, whisk together the lightly beaten eggs, whole milk, and breadcrumbs until well combined.
7. Tip: Let the breadcrumb mixture sit for 5 minutes to absorb the liquids, creating a better binding agent for the rolls.
8. Combine the cabbage and sausage mixture with the breadcrumb mixture, then fold in the finely grated Parmesan cheese.
9. Scoop the mixture into the prepared baking dish, pressing down lightly to form an even layer.
10. Bake in the preheated oven for 25 minutes, or until the top is golden and crispy.
11. Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.
12. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Lusciously crispy on the outside with a tender, flavorful interior, these Baked Cabbage and Sausage Rolls are a delightful contrast of textures. Serve them with a side of marinara sauce for dipping or atop a bed of creamy polenta for a comforting meal.

Cabbage and Sausage Breakfast Hash

Crafting a hearty breakfast doesn’t have to be complicated, and this Cabbage and Sausage Breakfast Hash is proof. Combining simple ingredients with straightforward techniques, this dish is perfect for those mornings when you crave something savory and satisfying.

Ingredients

• 1 tbsp clarified butter
• 1/2 lb smoked sausage, sliced into 1/4-inch rounds
• 2 cups green cabbage, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, ensuring the bottom is evenly coated.
2. Add the sliced smoked sausage to the skillet. Cook for 3-4 minutes, turning occasionally, until the sausage is lightly browned and releases its fats.
3. Introduce the finely diced yellow onion to the skillet. Sauté for 2 minutes, or until the onion becomes translucent and fragrant.
4. Mix in the thinly sliced green cabbage. Cook for 5-6 minutes, stirring occasionally, until the cabbage wilts and begins to caramelize at the edges.
5. Season the mixture with sea salt and freshly ground black pepper, adjusting the heat to prevent burning if necessary.
6. Create two wells in the hash and pour the lightly beaten pasture-raised eggs into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
7. Remove from heat and let sit for 1 minute before serving to allow the flavors to meld.

Yield a dish that’s wonderfully textured with crispy edges and soft, savory centers. The smoky sausage pairs beautifully with the sweet, caramelized cabbage, while the eggs add a creamy richness. Try serving it straight from the skillet for a rustic, family-style breakfast that’s sure to impress.

One-Pot Cabbage and Sausage Dinner

Ready to simplify your weeknight dinners with minimal cleanup? This one-pot cabbage and sausage dinner combines hearty flavors and textures in a single skillet, making it perfect for beginners and seasoned cooks alike.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 small head green cabbage, cored and chopped into 1-inch pieces
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced smoked sausage to the skillet. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes.
3. Introduce the thinly sliced yellow onion to the skillet. Sauté until the onion becomes translucent, about 3 minutes, stirring frequently to prevent burning.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Add the chopped cabbage, caraway seeds, and freshly ground black pepper to the skillet. Toss to combine all ingredients evenly.
6. Pour in the low-sodium chicken broth, apple cider vinegar, and Dijon mustard. Stir well to distribute the liquids throughout the mixture.
7. Cover the skillet and reduce the heat to low. Simmer for 15 minutes, or until the cabbage is tender but still slightly crisp.
8. Remove the lid and increase the heat to medium-high. Cook for an additional 2 minutes to reduce any remaining liquid.

Savory and slightly tangy, this dish offers a delightful contrast between the tender cabbage and the smoky sausage. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the flavorful juices.

Cabbage and Sausage Pizza Topping

When you’re looking to elevate your homemade pizza with a twist, this cabbage and sausage topping brings a delightful combination of flavors and textures that’s both hearty and refined.

Ingredients

• 1 cup thinly sliced savoy cabbage
• 1/2 lb Italian sausage, casing removed
• 2 tbsp extra virgin olive oil
• 1/2 cup caramelized onions
• 1 tsp fennel seeds, toasted
• 1/4 tsp red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Heat a large skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Add the Italian sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned to develop deep flavors.
3. Stir in the caramelized onions, toasted fennel seeds, and red pepper flakes, cooking for an additional 2 minutes to meld the flavors.
4. Add the thinly sliced savoy cabbage to the skillet, stirring frequently until the cabbage is wilted but still crisp, about 3 minutes. Tip: Avoid overcooking the cabbage to maintain its texture.
5. Remove the skillet from heat and sprinkle the mixture with grated Pecorino Romano cheese and fresh thyme leaves, tossing gently to combine. Tip: The residual heat will melt the cheese slightly, enhancing the dish’s creaminess.

Rich in savory notes with a hint of spice, this topping pairs wonderfully with a crisp, thin-crust pizza. The cabbage adds a slight crunch, contrasting beautifully with the creamy cheese and hearty sausage. For an extra touch, drizzle with a balsamic reduction before serving to introduce a sweet and tangy element.

Cabbage and Sausage Stuffed Mushrooms

Are you ready to elevate your appetizer game with a dish that combines earthy mushrooms with the hearty flavors of cabbage and sausage? These stuffed mushrooms are a perfect blend of textures and tastes, designed to impress at any gathering.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 cup finely chopped cabbage
• 1/2 cup cooked sausage, crumbled
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes.
3. Add the chopped cabbage and crumbled sausage to the pan, cooking until the cabbage is tender and the sausage is browned, approximately 7 minutes.
4. Remove the pan from heat and stir in the Parmesan cheese, garlic powder, smoked paprika, and a pinch of salt until well combined.
5. Carefully fill each mushroom cap with the sausage and cabbage mixture, pressing gently to ensure they are well-packed.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Savory and satisfying, these stuffed mushrooms offer a delightful crunch from the cabbage, a rich depth from the sausage, and a creamy finish thanks to the Parmesan. Serve them atop a bed of arugula for an elegant presentation or as a standalone bite at your next dinner party.

Cabbage and Sausage Quesadillas

Combining the hearty flavors of cabbage and sausage into a quesadilla creates a comforting meal that’s both satisfying and easy to make. Let’s walk through the process step by step to ensure your quesadillas are perfectly crispy and packed with flavor.

Ingredients

• 1 tablespoon clarified butter
• 1 cup thinly sliced green cabbage
• 1/2 pound smoked sausage, sliced into 1/4-inch rounds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced cabbage and sausage to the skillet, sautéing until the cabbage is wilted and the sausage is lightly browned, approximately 5 minutes.
3. Sprinkle ground cumin and smoked paprika over the cabbage and sausage mixture, stirring to evenly coat the ingredients.
4. Transfer the mixture to a bowl and wipe the skillet clean with a paper towel.
5. Place one flour tortilla in the skillet over medium heat, sprinkling 1/4 cup of Monterey Jack cheese evenly over the surface.
6. Spread 1/4 of the cabbage and sausage mixture over half of the tortilla, then fold the other half over to create a half-moon shape.
7. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
8. Repeat the process with the remaining tortillas and filling.
9. Sprinkle chopped fresh cilantro over the quesadillas before serving.

Just out of the skillet, these quesadillas boast a delightful contrast between the crispy tortilla and the tender, flavorful filling. For an extra kick, serve with a side of chipotle aioli or your favorite salsa.

Cabbage and Sausage Wraps with Spicy Mayo

Now, let’s dive into creating a dish that’s both hearty and bursting with flavor, perfect for those who appreciate a little spice in their meals. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 large green cabbage, core removed and leaves separated
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil, swirling to coat the pan evenly.
2. Add the sliced smoked sausage to the skillet, cooking for 4-5 minutes until lightly browned, stirring occasionally for even cooking.
3. While the sausage cooks, blanch the cabbage leaves in a large pot of boiling water for 2 minutes to soften, then immediately transfer to an ice bath to stop the cooking process.
4. In a small bowl, whisk together the mayonnaise, sriracha sauce, smoked paprika, garlic powder, salt, and black pepper until fully combined to create the spicy mayo.
5. Pat the blanched cabbage leaves dry with a clean kitchen towel, then lay them flat on a work surface.
6. Divide the cooked sausage evenly among the cabbage leaves, placing the portions in the center of each leaf.
7. Drizzle each portion with the prepared spicy mayo, then carefully fold the sides of the cabbage leaves over the filling and roll from the bottom to enclose completely.
8. Serve the wraps immediately, or for a crispier texture, place them seam-side down in the skillet over medium heat for 2-3 minutes per side to lightly brown.

Perfectly balanced, these wraps offer a delightful crunch from the cabbage, a smoky richness from the sausage, and a creamy, spicy kick from the mayo. For an extra layer of flavor, consider garnishing with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Cabbage and Sausage Salad with Lemon Dressing

Unlock the flavors of this refreshing Cabbage and Sausage Salad with Lemon Dressing, a perfect blend of crisp textures and zesty flavors that’s surprisingly simple to prepare. Follow these steps to create a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 lb smoked sausage, sliced into 1/4-inch rounds
• 4 cups green cabbage, thinly shredded
• 1/2 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes, turning occasionally, until evenly browned and crispy. Remove from heat and set aside to cool slightly.
2. In a large mixing bowl, combine the shredded cabbage, diced red onion, and chopped parsley. Toss gently to mix.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper until emulsified.
4. Pour the dressing over the cabbage mixture and toss until all ingredients are evenly coated.
5. Add the slightly cooled sausage to the salad and toss again to combine.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Light and vibrant, this salad offers a crunchy texture from the cabbage, a smoky depth from the sausage, and a bright finish from the lemon dressing. Serve it atop a slice of crusty bread for a hearty lunch or as a side to grilled meats for a complete meal.

Conclusion

Feast your eyes on these 18 mouthwatering cabbage and sausage recipes that promise to delight for any occasion! Whether you’re craving comfort food or something new, this roundup has you covered. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos