The simplicity and deliciousness of this recipe cannot be beat. I keep coming back to this combination of cabbage and sausage as a quick and easy one pan meal.
A sausage skillet can serve the whole family.
Once cooked, the cabbage is soft and oil coated. The texture and taste reminds me of the Chinese food dish Lo Mien.
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Beef, Chicken or Turkey Sausage Skillet
You can use any type of sausage you like! It can be difficult to find quality, sustainably raised sausage that is free of sugars, nitrates, and preservatives.
You’re fortunate if you have a local supplier or best yet, a farm nearby that you can purchase from directly. If you don’t have a local source, I suggest checking out the selection from US Wellness Meats. They offer a variety flavors and protein types (beef, chicken, turkey, bison, and pork) all of which are made without the dyes, nitrates, preservatives and other common additives.
Their sugar-free Polish kielbasa beef sausage looks like it would be perfect for this sausage skillet!
Make it your own
Customize this dish to match the flavors of your sausage. I keep it pretty simple here, demonstrating the basic recipe that you can take and modify to make it our own. I dress the recipe up with different herbs depending on what I have available.
- Add chopped spinach, kale, or swiss chard.
- Mix it up with mushrooms and bell peppers.
- Roasted garlic and flat leaf parsley would also make a great addition to this sausage skillet.
- If you’re a “fan of cheese” (like my 5 year old says) you can sprinkle some nice raw milk cheese on top of your plate.
Fried Cabbage and Sausage Skillet
- Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
- Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
- Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
- Serve warm.
Macros and Nutrition
Featured on MeatRx.