Simple Fried Cabbage - Master Cookbook Recipe # 497

Name: Simple Fried Cabbage - Master Cookbook Recipe # 497
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 package Link pork sausage (Kielbasa or Smoked); 1 Medium cabbage (cut into large chunks); 1 Medium onion (sliced); 1 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Olive oil (if using a lean sausage)

This Simple Fried Cabbage is a hearty, one-skillet meal that perfectly balances the smokiness of the sausage with the natural sweetness of sautéed onions and fresh cabbage. It’s a classic Southern "quick fix" that feels like a Sunday dinner but comes together in minutes. The key is browning the sausage first to create a savory base that coats every leaf of cabbage, making it a flavorful side or a standalone main dish.

This is recipe #497 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 20 minTotal time: 30 min

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Ingredients

1 package Link pork sausage (Kielbasa or Smoked)
1 Medium cabbage (cut into large chunks)
1 Medium onion (sliced)
1 tsp Salt
1/2 tsp Black pepper
2 Tbsp Olive oil (if using a lean sausage)

Instructions

Brown the Sausage: Slice the link sausage into 1/4-inch-thick disks. Preheat a large skillet and add the sausage and sliced onions. If your sausage is lean, add the olive oil to help it brown.
Sauté: Cook until the sausage is golden-brown and the onions have softened. Once they look just right, remove the sausage and onions from the skillet and set them aside on a plate.
Cook the Cabbage: If there is a lot of grease in the pan, drain a little bit off, then add the cabbage chunks. Season with salt and pepper. Sauté the cabbage for about 5 minutes, stirring occasionally.
Combine: Return the browned sausage and onions back into the skillet with the cabbage.
Finish: Continue cooking until the cabbage reaches your desired tenderness.

Notes

Tammy’s Tips: I personally like my cabbage to still hold its shape and have a little "bite" to it,be careful not to cook it until it becomes mushy! This dish is absolutely wonderful when served alongside my creamy whipped potatoes and a slice of crunchy cornbread to soak up all those delicious juices in the bottom of the pan.