Skillet Cabbage and Sausage

This is a quintessential Fall dinner.

You only need 3 ingredients, a bag of coleslaw mix, sausage, and butter. (I’m not counting salt and pepper.) You can use whatever brand and flavor sausage you want, but I found that fully cooked sausages (chicken in my case) make it easier because you can slice them before you sear them. If you don’t get the fully cooked ones then that’s fine too but the meat inside the links will be raw and mushy so you’ll either get crumbled sausage or you’ll need to cook the whole link first before slicing them into discs. I used chorizo chicken sausage today, which adds great heat.

Despite tolerating spicy foods quite well and having had chorizo several times, my husband found the heat level from this particular brand of chicken chorizo to be surprisingly high. Different brands probably spice things differently, and if you don’t want the heat you can definitely use some other sausage that isn’t spicy.

You can whip this dinner up in less than 30 minutes and you only need one pan. How cool is that? I think part of being an adult means finding a meal that requires the least amount of time and dishes. 😉

This is truly delicious but I have to admit that it won’t win any awards like a cheesy fatty comfort food casserole. However, if you’re looking for a low carb dinner or simply want something different than what’s on your usual rotation, then this cabbage and sausage is here to fit the bill.

Skillet Cabbage and Sausage Recipe
(Makes 4 servings)


  • 2 tablespoons butter, divided per the directions
  • 3 or 4 sausage, sliced (Any flavor you like would work, but I used fully cooked chorizo chicken sausage.)
  • 1 bag (14 ounces) coleslaw mix (I used Dole.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large skillet, over Medium heat, melt 1 tablespoon of butter.
  2. Add the sliced sausage to the pan and cook each side until they’re browned.
  3. Push the sliced sausage to the sides of the pan and add the remaining 1 tablespoon of butter to the center of the skillet.
  4. Add the coleslaw mix to the center of the skillet and season it with salt and pepper. Cook the mix until it’s tender and begins to brown, stirring occasionally.
  5. Once the mix is done, stir in the sausage, and taste it to check for flavoring. Add more salt and pepper, to taste, if needed.

Adapted from: The Whole Cook


  1. Marie says:

    This was super easy and so good.
    I used kielbasa and added a chopped onion too. I almost added a chopped apple, but didn’t. Next time I will.
    My husband and daughter loved it too. There were no leftovers!
    Thanks, Tina

    1. Tina says:

      Marie, I love the sound of that! I’m so glad that you and your family love it. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *