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A large pot of savory smothered cabbage and sliced smoked sausage, ready to be served.
Emily Carter

Smothered Cabbage with Sausage

This comforting and budget-friendly smothered cabbage recipe with sausage is a hearty meal that's perfect for a weeknight dinner, coming together in about an hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Southern American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cabbage chopped, about 2 1/2 pounds
  • 1 pound smoked sausage such as kielbasa, sliced into 1/2-inch rounds
  • 1 large onion diced
  • 3 tablespoons unsalted butter
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • ¼ cup water
  • Cajun seasoning to taste
  • Salt to taste
  • Black pepper to taste
  • Nonstick cooking spray

Equipment

  • 1 Large stock pot or Dutch oven 6-quart or larger with a lid
  • 1 Wooden spoon or spatula
  • 1 Slotted spoon
  • 1 Cutting board
  • 1 Chef's knife

Method
 

  1. Lightly spray a large stock pot or Dutch oven with nonstick cooking spray and place over medium-high heat.
  2. Add the sliced smoked sausage to the pot and cook, stirring occasionally, until it's lightly browned and has released some of its fat, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  3. Add the diced onion to the pot with the sausage drippings and sauté over medium heat until softened and lightly golden, about 5-7 minutes.
  4. Add the chopped cabbage to the pot, packing it down gently if needed, then pour in the 1/4 cup of water.
  5. Cover the pot tightly with a lid, reduce the heat to medium-low, and let the cabbage cook, or "smother," for 20 minutes.
  6. After 20 minutes, stir in the cooked sausage, butter, onion powder, garlic powder, and Cajun seasoning. Add salt and black pepper to your preference.
  7. Cover the pot again and continue to cook on medium-low heat for another 15-20 minutes, or until the cabbage is tender to your desired consistency.
  8. Stir well before serving and enjoy your comforting meal.

Notes

For a spicier kick, add a pinch of red pepper flakes along with the Cajun seasoning.
If you prefer a crispier texture, don't cook the cabbage as long in the second smothering stage.
Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.