Creamed Cabbage and Sausage Recipe

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This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you are stuck in a bit of a dinner rut and looking for something tasty, quick, and super easy, I’ve got you covered with this creamed cabbage and sausage.

All made in one pan with just a few simple ingredients, this is a hearty meal that the whole family will love! Be sure to check out my Air Fryer Sausage and Peppers and Balsamic Shrimp and Sausage Skillet Dinner for more easy weeknight dinners!

Ingredients

• Smoked sausage
• Green cabbage
• Heavy cream
• Worcestershire sauce
• Sugar
• Salt and pepper

How to make creamed sausage and cabbage

• Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.

• Add cabbage and stir until the cabbage has softened a little, about 5 minutes.

• Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.

• Remove from heat and add salt and pepper. Enjoy 🙂

What do you serve it with?

Don’t tell anyone but I can totally eat this just by itself! I also like to serve it with mashed potatoes or rice, something to soak up all of that creamy sauce and a side of veggies like Sautéed Yellow Squash or Sautéed Beet Greens.

What’s the best sausage to use?

I like to use smoked sausage like kielbasa or andouille, but you can easily use whatever sausages you have in your fridge. If you don’t use smoked sausage, be sure to cook it a little bit longer in the skillet until cooked through.

How long does it keep?

Once the creamed cabbage and sausage has cooled to room temperature, store it in an air-tight container in the fridge. It will keep well for 3-5 days.

It’s best not to freeze it as the texture of the cabbage and cream will change significantly.

Recipe Notes and Tips

• You can use red cabbage in place of white in this recipe if that’s what you have, or even use a mixture of both.
• I typically use 1 tsp salt and ½ tsp black pepper when making this recipe.
• I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.

More Easy Weeknight Recipes

• Creamed Spinach
• BBQ Cheesesteak Stuffed Peppers
• Rasta Pasta
• Quick and Easy Mongolian Beef
• Korean Sloppy Joes
• Instant Pot Cabbage

Watch this video tutorial and see how I make this creamed cabbage and sausage from start to finish.

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