This simple, yet incredibly flavorful Fried Cabbage with Sausage is a hearty and savory one-pot meal. It's the ultimate comfort food, perfect for a quick lunch or busy weeknight dinner.
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❤️ Why You’ll Love This Fried Cabbage and Smoked Sausage Recipe
- Easy one-pot meal that's ready in 30 minutes
- Hearty, filling and loaded with flavor from the smoky sausage
- Budget-friendly requiring just a few simple ingredients
- Healthy and nutritious
Cabbage seems to be an unsung hero of the low carb world. With its versatility, you can create so many wonderful and nutritious meals with it. This recipe for Egg Roll in a Bowl and this Fried Cabbage with Bacon are hugely popular, Keto and low-carb friendly AND only take minutes to prepare.
Though this fried Cabbage with Sausage dish is great to serve any time of year, St. Patrick's Day is right around the corner, which inspired me to come up with a new and delicious recipe to help celebrate the holiday! This recipe nailed it! Not only is it easy, but it also tastes AH-mazing!
Sliced smoked sausage is pan seared in a little bacon grease until browned and slightly caramelized. Sweet sauteed onions and tender cabbage are then added creating the most perfect companions to the smoky flavors in the sausage.
Whether you are serving this for a St. Patrick's Day feast or for a simple weeknight dinner, you will simply love all this dish has to offer; simple, easy, affordable and DELISH!
What’s in Fried Cabbage and Smoked Sausage
- Smoked sausage
- Bacon grease
- Apple cider vinegar
- Smoked paprika
- Ground black pepper
- Optional: red pepper flakes
*Exact measurements are listed in the recipe card below.
How to Make Fried Cabbage with Sausage
Heat a large skillet to medium heat and add in half of the bacon grease.
Sauté the sausage for a few minutes, until it starts to get some color, then remove and set aside. In the same skillet (do not wipe it out), add in the rest of the bacon grease and onion, salt and pepper, then sauté for a few minutes or until they just start to caramelize.
This will bring out a little sweetness that goes perfectly in this dish.
Add the garlic in the center and sauté for about 20 seconds, do not let it start to brown or it will become bitter.
Stir in the butter and smoked paprika and allow it to toast for about a minute, then add in the apple cider vinegar.
Pour in the cabbage, toss and sauté for 10-12 minutes or until tender.
Add the sausage back in and the (optional) red pepper flakes, cook for a few minutes until the sausage is heated through and serve.
If you love bacon, be sure to also try this Fried Cabbage with Bacon Recipe! The bacon gives it wonderful flavor and take less than 30 minutes from start to finish!
How to Store Fried Cabbage and Sausage
You can store leftovers in the fridge for up to about 4 days in an airtight container.
This dish can also be frozen, which makes it a great meal prep option! Just place leftovers in a sealed, airtight and freezer-safe container. Label the outside of the container with the date you cooked and place it in the freezer for up to three months.
To thaw, just place in the fridge overnight, then reheat in a skillet until warmed through.
Absolutely! Cabbage is a great veggie for Keto. Because it has a mild flavor, cabbage is even used as a pasta substitute in some Keto lasagna recipes.
There are approximately 6.5 total grams of carbs in a one cup size portion of fried cabbage. The fiber in cabbages comes in around 2.5 grams making the net carb count only 4 grams.
The sausage in the recipe is perfect with fried cabbage. But it is so versatile you can add it to just about any type of protein you'd like.
One of the great things about this fried cabbage recipe is, you cook the sausage separately, which means you can cook the cabbage just the way you like it.
Pan searing cabbage for 10-12 minutes on medium-high heat will leave the cabbage slightly al-dente. If you like it super tender and soft, cook it a little longer, or until it reaches the texture you prefer.
Tips for Buying and Storing Cabbage
- Look for compact heads that are heavy for their size.
- The outer leaves should be crisp and deeply colored with few, if any, blemishes.
- You'll want to avoid heads of cabbage that have wilted or yellowing outer leaves. Check the stem of the cabbage for cracks or other signs of aging.
- When you get the cabbage home, place it vegetable crisper in the fridge. Even if it was not refrigerated with you bought it. Cabbage will stay fresh for up to two weeks when kept cool.
More Keto Recipes with Cabbage
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Fried Cabbage and Sausage
- 14 ounces smoked sausage, sliced
- 1 medium head of green cabbage, shredded
- ½ cup yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons bacon grease, divided
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional red pepper flakes
- Heat a large skillet to medium heat and add in half of the bacon grease.
- Sauté the sausage for a few minutes, until it starts to get some color, then remove and set aside. In the same skillet (do not wipe it out), add in the rest of the bacon grease and onion, salt and pepper, then sauté for a few minutes or until they just start to caramelize. This will bring out a little sweetness that goes perfectly in this dish.
- Add the garlic in the center and sauté for about 20 seconds, do not let it start to brown or it will become bitter.
- Stir in the butter and smoked paprika and allow it to toast for about a minute, then add in the apple cider vinegar.
- Pour in the cabbage, toss and sauté for 10-12 minutes or until tender.
- Add the sausage back in and the (optional) red pepper flakes, cook for a few minutes until the sausage is heated through and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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