Cast Iron Sausage and Caramelized Cabbage Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 oz (340 g) smoked sausage, sliced into 1/2-inch rounds
• 2 Tbsp olive oil, divided
• 1 Tbsp unsalted butter
• 1 medium green cabbage (about 2 lb), cored and thinly sliced into ribbons
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/3 cup low-sodium chicken broth or water
• 1 1/2 Tbsp Dijon mustard
• 1 1/2 Tbsp whole-grain mustard (or extra Dijon)
• 2 Tbsp pure maple syrup
• 1 Tbsp apple cider vinegar, plus more to taste
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Optional: chopped fresh parsley, crushed red pepper flakes

Do This

• 1. Slice sausage into rounds; core and thinly slice cabbage into ribbons; slice onion and mince garlic.
• 2. Heat 1 Tbsp oil in a large cast-iron skillet over medium-high. Brown sausage 3–4 minutes per side; transfer to a plate.
• 3. Add remaining 1 Tbsp oil and butter. Cook onion 4–5 minutes until golden. Add garlic for 30 seconds.
• 4. Add cabbage, salt, and pepper. Cook, stirring often, until wilted and lightly caramelized, 10–12 minutes. Add broth and smoked paprika; cover and cook until tender, 5–7 minutes.
• 5. Meanwhile, whisk Dijon, whole-grain mustard, maple syrup, and vinegar in a small bowl.
• 6. Return sausage to skillet. Pour glaze over sausage and cabbage; toss and cook 2–3 minutes until glossy and slightly thickened. Adjust seasoning.
• 7. Sprinkle with parsley and red pepper flakes if using. Serve hot straight from the cast-iron skillet.

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Why You’ll Love This Recipe

• Hearty and comforting, with smoky sausage, sweet caramelized cabbage, and a tangy-sweet mustard-maple glaze.
• Everything cooks in one cast-iron skillet, so cleanup is easy and the flavors stay rich and concentrated.
• Budget-friendly ingredients that stretch to feed a family while still feeling special.
• Flexible base recipe: keep it simple or dress it up with spice, cheese, or extra veggies.

Grocery List

• Produce: 1 medium green cabbage, 1 medium yellow onion, 2 cloves garlic, fresh parsley (optional), lemon (optional, for serving)
• Dairy: Unsalted butter
• Pantry: Smoked sausage (pork, beef, or chicken), olive oil, low-sodium chicken broth or water, Dijon mustard, whole-grain mustard, pure maple syrup, apple cider vinegar, smoked paprika, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

For the Skillet

• 12 oz (340 g) smoked sausage, sliced into 1/2-inch rounds (kielbasa, andouille, or your favorite)
• 2 Tbsp olive oil, divided
• 1 Tbsp unsalted butter
• 1 medium green cabbage (about 2 lb), outer leaves removed, cored, and thinly sliced into ribbon-like shreds
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 2 cloves garlic, minced
• 1/3 cup low-sodium chicken broth or water
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Pinch crushed red pepper flakes (optional, for gentle heat)

For the Mustard-Maple Glaze

• 1 1/2 Tbsp Dijon mustard
• 1 1/2 Tbsp whole-grain mustard (or substitute with more Dijon)
• 2 Tbsp pure maple syrup
• 1 Tbsp apple cider vinegar, plus more to taste
• Pinch kosher salt
• Pinch freshly ground black pepper

Optional For Serving

• 2 Tbsp chopped fresh parsley
• Extra crushed red pepper flakes
• Lemon wedges or an extra splash of apple cider vinegar for brightness
• Crusty bread, cooked potatoes, rice, or buttered egg noodles as a base

Step-by-Step Instructions

Step 1: Prep the sausage and vegetables

Place a large cast-iron skillet (10–12 inches wide) on the stove, but leave the heat off for now. Slice the smoked sausage into 1/2-inch thick rounds and set aside. Remove any damaged outer leaves from the cabbage, then cut the cabbage into quarters through the core. Slice out the tough core from each wedge and discard. Lay the wedges flat-side down and thinly slice crosswise into fine ribbons about 1/4 inch thick.

Peel and thinly slice the onion. Peel and mince the garlic. Roughly chop the parsley if using. Having everything prepped before you start cooking makes this recipe flow smoothly, since once the cabbage hits the pan, things move quickly.

Step 2: Brown the smoked sausage

Turn the heat under the cast-iron skillet to medium-high. When the pan is hot, add 1 Tbsp olive oil and swirl to coat. Arrange the sausage slices in a single layer. Let them cook without moving for 3–4 minutes, until the bottoms are nicely browned and a bit crisp at the edges. Flip and cook another 2–3 minutes on the second side.

Transfer the browned sausage to a plate or bowl, leaving as much rendered fat in the skillet as possible. Those browned bits on the bottom of the pan are flavor gold and will help caramelize the vegetables.

Step 3: Start caramelizing the onions and cabbage

Lower the heat to medium. Add the remaining 1 Tbsp olive oil and the 1 Tbsp butter to the skillet. Once the butter has melted, add the sliced onion and a pinch of salt. Cook, stirring often, for 4–5 minutes until the onion softens and starts to turn golden and fragrant. Scrape up any browned bits on the bottom of the pan with a wooden spoon.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add about half of the sliced cabbage along with 1/2 tsp kosher salt and the 1/2 tsp black pepper. Toss well to coat the cabbage in the fat and aromatics. As it cooks and wilts down, add the remaining cabbage, stirring frequently. Cook for 8–10 minutes, allowing some of the cabbage to take on golden, caramelized edges. Adjust the heat as needed so the cabbage browns in spots but does not burn.

Step 4: Steam and soften the cabbage

When the cabbage has reduced in volume and has some caramelized color, pour in the 1/3 cup chicken broth (or water) and sprinkle in the 1/2 tsp smoked paprika and a pinch of crushed red pepper flakes if using. Stir to combine, scraping up any bits stuck to the bottom of the skillet.

Reduce the heat to medium-low, cover the skillet with a lid (or tightly with foil), and let the cabbage cook for 5–7 minutes. Stir once or twice during this time. The broth will steam the cabbage, helping it become tender all the way through while still retaining a little bite. When done, most of the liquid should be evaporated or absorbed, and the cabbage should be soft, sweet, and lightly caramelized.

Step 5: Whisk together the mustard-maple glaze

While the cabbage steams, make the glaze. In a small bowl, whisk together the 1 1/2 Tbsp Dijon mustard, 1 1/2 Tbsp whole-grain mustard, 2 Tbsp maple syrup, and 1 Tbsp apple cider vinegar. Add a small pinch of salt and pepper. Taste and adjust to your liking: add a little more maple syrup if you want it sweeter, or another splash of vinegar if you prefer a sharper tang.

The glaze should be thick but pourable, with a balance of sweet, tangy, and savory mustard flavor. Set it within arm’s reach of the stove so you can add it as soon as the cabbage and sausage are ready.

Step 6: Combine, glaze, and finish in the skillet

Remove the lid from the skillet. If there is still a lot of liquid at the bottom, increase the heat to medium-high for a minute or two and cook uncovered, stirring, until most of it evaporates. You want the cabbage to be glossy but not soupy. Taste a strand; if it needs more salt or pepper at this point, add a pinch.

Return the browned sausage, along with any accumulated juices, to the skillet. Gently toss it into the cabbage so the sausage slices are nestled throughout. Pour the mustard-maple glaze evenly over the sausage and cabbage. Cook over medium heat for 2–3 minutes, stirring often, until everything is well coated, the glaze thickens slightly, and the sausage is heated through.

Taste and adjust seasoning once more: add a pinch of salt, black pepper, or a small splash of additional cider vinegar if you want a brighter finish. The final dish should be deeply savory, lightly sweet, and pleasantly tangy.

Step 7: Garnish and serve hot

Turn off the heat. Sprinkle chopped fresh parsley over the top for color and freshness. If you enjoy a bit of heat, add another pinch of crushed red pepper flakes. Serve the sausage and cabbage straight from the cast-iron skillet for a rustic presentation, or spoon it into warm shallow bowls.

This dish is excellent on its own, but also pairs beautifully with crusty bread, mashed or roasted potatoes, buttered egg noodles, or a simple side of grainy mustard and pickles. Serve hot, ideally while the cabbage is still slightly sizzling and the glaze is shiny and clinging to the sausage and caramelized ribbons.

Pro Tips

• Slice the cabbage thinly. Thin ribbons (about 1/4 inch) caramelize and soften more evenly, giving you that sweet, tender texture with golden edges.
• Do not rush the browning. Let the sausage and cabbage sit long enough to develop color; this browning is where much of the deep flavor comes from.
• Adjust the glaze to your taste. If you prefer less sweetness, cut the maple syrup to 1 Tbsp and add an extra 1/2 Tbsp vinegar. For more sweetness, add up to 1 extra Tbsp maple syrup.
• Use a heavy cast-iron skillet. Cast iron holds heat well, helping sausage sear properly and cabbage caramelize instead of just steaming.
• Balance with acidity. A quick splash of cider vinegar or a squeeze of lemon right at the end can really wake up the flavors and balance the richness.

Variations

• Extra smoky and spicy: Use andouille sausage and increase smoked paprika to 1 tsp. Add more crushed red pepper flakes or a dash of hot sauce at the end for extra heat.
• Cheesy skillet: After glazing, sprinkle 1/2–3/4 cup shredded sharp cheddar or smoked gouda over the top. Cover for 2–3 minutes off the heat to let the cheese melt before serving.
• Apple and cabbage twist: Add 1 thinly sliced tart apple (such as Granny Smith) along with the onion in Step 3. The apple adds a subtle fruity sweetness that pairs beautifully with the mustard-maple glaze.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot. You can also reheat individual portions in the microwave in 45–60 second bursts, stirring in between.

For make-ahead prep, you can slice the sausage, cabbage, and onion up to 24 hours in advance and store them separately in the refrigerator. The mustard-maple glaze can be whisked together ahead of time and kept covered in the fridge for up to 3 days; just give it a quick stir before using. This makes the actual cooking time on the day-of very fast and weeknight-friendly.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 420 calories; 24 g protein; 26 g fat; 23 g carbohydrates; 4 g fiber; 11 g sugars; 980 mg sodium. Values will vary based on the specific sausage brand and broth you use, as well as any added sides like bread or potatoes.