This rustic one-pan dish combines smoky sausage, tender cabbage, and sweet-tart tomatoes for a comforting Southern-style sauté. Enhanced with onion, seasoning blends, and optional touches like vinegar, brown sugar, or hot sauce, it’s a flavorful, flexible recipe perfect for weeknight dinners or hearty lunches.
Cabbage and Smoked Sausage with Tomatoes
I love cabbage and I make it as often as I can!
Problem? My husband, aka here as The Cajun, does not eat it.
If there's some cabbage that's in something, say soup for instance, he'll eat it, but something that's cabbage central? He's not interested.
That means when I make a pot of cabbage, it's gonna be my meal for a week y'all! I really don't mind that too much to be honest though, because I actually do love it.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
If you happen to love cabbage but live with others who don't, I say do not deprive yourself. Scale down a recipe and make it. For yourself. The rest of the house can make their own supper, have sandwiches, or heat up some leftovers and it'll be just fine y'all! That's how it goes in this house.
Life is short so enjoy the things you love.
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Here's what you need to make my Cabbage and Smoked Sausage with Tomatoes:
- 1 tablespoon olive oil
- 1/2-pound smoked sausage, sliced thick
- 1 medium onion, halved and sliced thick
- 1 (14.5 oz.) can petite diced tomatoes
- 1 teaspoon kosher, sea or spring salt
- 1/4 teaspoon black pepper and/or Cajun or Creole seasoning, or to taste
- 1/4 teaspoon Greek seasoning (like Cavender's #ad) or ground coriander, optional
- 1 half medium cabbage, chopped (for about 8 cups)
- 1 tablespoon butter or bacon fat
- Pinch light brown sugar, optional
- 1/2 tablespoon apple cider vinegar, optional
- Dash hot sauce, optional
Add olive oil to a 4-quart or larger Dutch oven or soup pot and sauté the sausage until lightly browned. You can also use butter or bacon drippings if you prefer.
Remove sausage and set aside.
Add onions to drippings.
Cook until lightly caramelized.
Add tomatoes to the onions. I'm using petite diced tomatoes today, but I've used regular as well as Rotel in this dish too. The can sizes are different with Rotel, but it works out fine.
Scrape up the fond on the bottom of the pot. You want all that flavor!
Add seasonings and half of the chopped cabbage.
Stir until cabbage begins to wilt and cook down slightly.
Add remaining cabbage and toss. Add butter or bacon fat, cover and cook for 15 minutes, stirring often.
Return sausage to pot, add brown sugar and vinegar, if using.
Toss, cover and continue to cook for another 15 minutes, or to desired tenderness. Add a dash of hot sauce or offer at the table.
Taste and adjust seasonings as needed.
For more of my favorite cabbage recipes, check out the collection on my Pinterest page!
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