Spicy, smoky, and full of flavor, this Mexican Chorizo and Cabbage brings the fiesta right to your kitchen. Savory chorizo, tender cabbage, and juicy tomatoes simmer together for an easy and totally irresistible one-pan meal.

❤️ Why You’ll Love This Mexican Chorizo and Cabbage Recipe

• Flavorful Mexican chorizo sausage
• Tender cabbage sautéed with peppers and onions
• Juicy tomatoes and savory garlic
• Easy and delicious one pan dinner
• Made in just 30 minutes, perfect for busy weeknights

This easy one-pan recipe turns simple ingredients into something seriously delicious. The smoky chorizo adds spice and depth while the cabbage softens into tender, savory layers that soak up every bit of flavor. With just a handful of ingredients, you’ve got dinner ready in half an hour and only one skillet to clean.

It’s also very versatile. You can pile it into bowls as serve as is, wrap it in low-carb tortillas, or serve it over cauliflower rice for a hearty, low-carb dinner. Whether you’re feeding the family or just want something easy after work, this dish always hits the spot.

The chorizo adds a touch of heat. If you’re looking for a milder dish for the kids, this Fried Cabbage and Sausage is a great alternative.

🛒 Ingredients for Mexican Fried Cabbage

• Chorizo sausage
• Green cabbage
• Tomatoes
• Poblano pepper
• Yellow onion
• Chicken broth
• Garlic
• Cilantro
• Tomato paste
• Butter
• Lime
• Smoked paprika
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large skillet

🔪 How to Make Chorizo Fried Cabbage

Heat a large skillet to medium and add in the chorizo sausage.

Cook until browned, then remove and set aside, leaving any rendered fat in the skillet.

Add in the poblano pepper, onions, butter and half the salt.  Sauté until almost tender.

Make a well in the center, then add in the garlic in the center and the smoked paprika over the pepper and onions, then continue sautéing for another 20 seconds, making sure not to brown the garlic.

Stir in the diced tomatoes with their juices, tomato paste and chicken broth.

Stir in the cabbage and remaining salt.  Cook until the cabbage is tender, stirring often.

Add the cooked chorizo back in and continue cooking, just until it’s heated through.

Add in the chopped cilantro and lime juice, then serve.

☑️ Storage Instruction

Fridge: Store leftovers in an airtight container for up to 4 days. You can reheat it on the stove over medium heat.

Freezer: To freeze, cool completely, then freeze in containers for up to 2 months. Thaw overnight in the fridge before reheating.

🍴 What to Serve with This Skillet Meal

This skillet is designed to be a complete one-pot meal, no side dish required. But homemade Keto Dinner Rolls or savory Cheddar Jalapeno Cornbread is always a great addition.

💡 Tips

• Choose your chorizo wisely: Spanish-style chorizo is cured and firm, while Mexican-style is raw and crumbly, which is what you want for the right texture.

• Don’t skip the rendered fat: Leaving the chorizo drippings in the pan adds depth and richness. It’s not just grease, it’s flavor gold.

• Slice the cabbage into bite-sized pieces: Chopped too large, it stays tough. Too small, and it disappears. Aim for spoonable chunks that soften but still hold their shape.

• Add lime juice off the heat: Stirring it in at the end keeps the citrus bright and punchy. If it cooks too long, it fades into the background.

• Taste for heat before serving: Poblano peppers vary wildly in spice level. If yours is mild, a pinch of cayenne or hot sauce at the end to spice things up.  

🔄 Substitutions and Additions

• Quick taco bowls: Spoon the hot chorizo and cabbage over warm cauliflower rice and top with crumbled queso fresco and pickled red onions.

• Creamy finish: Stir in 2 tablespoons of crema or plain Greek yogurt off the heat for a silky finish that tones down heat if your chorizo is spicy.

• Extra crunch: Fold in a cup of raw shredded cabbage or jicama right before serving so each bite has bit of crunchy contrast.

• Smoky swap: Replace smoked paprika with 1/2 teaspoon chipotle powder and add a drizzle of adobo sauce for a smokier, richer profile.

• Zucchini: Toss in 1 cup thinly sliced zucchini the last 5 minutes of cooking so it softens but keeps shape.

• Breakfast twist: Cabbage for breakfast? You bet! Fold leftover mixture into scrambled eggs or an omelet and finish with cotija for a savory morning plate.

Can I Use Red Cabbage Instead of Green?

Yes, but it will take a few extra minutes to soften and gives a slightly earthier flavor.

Why Did My Cabbage Released Too Much Liquid?

You may have covered the skillet or used high heat. Keep the pan uncovered so moisture can evaporate.

Can I Make This Less Spicy?

Use mild chorizo or substitute part of it with ground pork.

What Kind of Skillet Works Best?

A large, heavy bottom skillet works great because it allows room for all the cabbage before it wilts.

Can I Prep This Ahead of Time?

Yes, chop your vegetables and store them in the fridge. Cook everything fresh for best flavor and texture.

Can I Add More Vegetables?

Absolutely. Zucchini, spinach, or even kale blend beautifully with the chorizo and tomatoes.

🍽️ More Cabbage Recipes

• Fried Cabbage and Sausage
• Slow Cooker Cabbage
• Cabbage Soup with Sausage
• Fried Cabbage with Bacon
• Cabbage Roll Casserole