Fried cabbage and sausage makes the perfect hearty dinner. This one-pot meal makes the perfect, easy to prepare dinner.
Are you looking for the perfect meal that is easy to make, and easy on the budget?
Fried cabbage and sausage is the perfect meal for you!! This recipe is made with cabbage. onion, bacon, and polish sausage. This recipe might be light on the budget, but it isn’t light on flavor. By layering the flavors of sausage and bacon the flavors together, this dish completely delicious.
Why this dish works
This dish is packed full of flavor. By cooking the bacon and onions together, you caramelize both the onions and the bacon, this browning really dials up the flavor. In addition the Polish sausage to this dish you end up with an irresistible way to make fried cabbage.
What types of meat go well with cabbage? A lot of different types of meat marry well with the flavors of cabbage. Cabbage is a vegetable that goes well with any type of meat. If you don’t have polish sausage on hand you could try turkey sausage, chicken sausage, ham, ground beef, or you could just double down on the bacon in this recipe. One thing is for certain you will end up with a delicious meal!
So if you are looking for the perfect low cost, and easy to prepare dinner that can really help you stretch your budget, fried cabbage and sausage is the perfect dinner for you to try!
Fried Cabbage and Sausage – you can make an old fashioned meal anytime at home.
Ingredients
- 2 1/2 pounds cabbage
- 4 ounces diced bacon
- 1 cup diced onion
- 16 ounces polish sausage
Instructions
- Fry bacon pieces with onion, add sausage that is sliced into 2 inch pieces.
- Add cabbage that has been cut into serving size pieces, cook until tender.
- Season with pepper, garlic powder & celery salt. Serve over baked potatoes (optional).
Recipe Tips for the Cook
- smoked sausage
- bratwurst
- Kielbasa
Nutrition
Love cabbage? Check out these other great cabbage recipes.
Homemade Stuffed Cabbage Rolls
Cabbage Roll Casserole – cabbage rolls can take time to make, why sacrifice that flavor?
Luby’s Skillet Cabbage
mae says
Kyle and Ryan your comments are out of order. This is a recipe site not Huffington Post.
Kindly show respect.
Thank you.
ryan says
You are a asshole
Bryan P says
Sassie please just cook it and tell us what you think of it. No need for how its looks or how it sounds. A lot of us that want the opinions of others that have actually cooked the recipes. Thank You
Stephanie says
Thanks for your comment.
Kyle Larson says
Bryan p, you’re a dick
Guest says
Hi,
This is what I am making right now….it tastes awesome, though the dish is by no means low fat. The recipe is balkan, found mainly in central and eastern Europe as a winter meal. Sausages can be replaced with bacon or meat, preferably smoked. Should you not mind my suggestion, give my variation a try: dice one large onion and place it in a preheated pan with about 100 ml of oil. Cook under a low flame for about 10 minutes in an oven proof dish (large dish), until onion is tender. In the meanwhile, finely chop about 4-4.5 kilos of raw cabbage (white, red or a mix of the two) turning the cabbage into….spaghetti like straps. Add the chopped cabbage to the onions (over low flame) and cook until cabbage starts to soften and water appears in the pan (about 20 to 30 minutes). While the cabbage is cooking, use a different pan to fry about 4 smoked sausages / bacon (3/4 kilo) until slightly crisp. Remove sausages/bacon from pan and set aside.
Once the cabbage has become watery, take a bowl and mix 50 ml of tomato puree, a tea spoon of black pepper, a tea spoon of paprika (hot if you like), half a tablespoon of thyme, about one and a half tea spoons of salt (only if sausages/bacon slightly salty. Otherwise, add salt according to taste, separately) and 300 ml of warm water. Add the mixture to the cabbage and onions and stir vigorously and also throw in 2 or three bay leaves. Leave all to cook for another 20 minutes or until liquid starts to reduce. Add the sausages and another 200 ml of water, stir and place the pan in the oven for half an hour under low to medium flame. The surface of the dish will start to crisp (but not burn) when done.
Remove pan from the oven and sprinkle freshly chopped dill (one tea spoon).
Serve it with sour cream. (the quantities are for 6 to 8 servings)
stephaniemanley says
Thank you for your recipe. I will definitely have to give this a try. I have a head of cabbage in my refrigerator that I have been trying to figure out what to do with it for awhile now.
Bia says
Hi,
This is what I am making right now….it tastes awesome, though the dish is by no means low fat. The recipe is balkan, found mainly in central and eastern Europe as a winter meal. Sausages can be replaced with bacon or meat, preferably smoked. Should you not mind my suggestion, give my variation a try: dice one large onion and place it in a preheated pan with about 100 ml of oil. Cook under a low flame for about 10 minutes in an oven proof dish (large dish), until onion is tender. In the meanwhile, finely chop about 4-4.5 kilos of raw cabbage (white, red or a mix of the two) turning the cabbage into….spaghetti like straps. Add the chopped cabbage to the onions (over low flame) and cook until cabbage starts to soften and water appears in the pan (about 20 to 30 minutes). While the cabbage is cooking, use a different pan to fry about 4 smoked sausages / bacon (3/4 kilo) until slightly crisp. Remove sausages/bacon from pan and set aside.
Once the cabbage has become watery, take a bowl and mix 50 ml of tomato puree, a tea spoon of black pepper, a tea spoon of paprika (hot if you like), half a tablespoon of thyme, about one and a half tea spoons of salt (only if sausages/bacon slightly salty. Otherwise, add salt according to taste, separately) and 300 ml of warm water. Add the mixture to the cabbage and onions and stir vigorously and also throw in 2 or three bay leaves. Leave all to cook for another 20 minutes or until liquid starts to reduce. Add the sausages and another 200 ml of water, stir and place the pan in the oven for half an hour under low to medium flame. The surface of the dish will start to crisp (but not burn) when done.
Remove pan from the oven and sprinkle freshly chopped dill (one tea spoon).
Serve it with sour cream. (the quantities are for 6 to 8 servings)
Sassie says
I am going to try this soon. Looks really good and the ingredents sound yummy.
Thanks for the recipe.