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This Chicken Sausage & Cabbage Skillet is a fast and simple one-pan dish, perfect for St. Patrick’s Day or busy weeknight dinners.
I am a huge fan of celebrating holidays with food. At Valentine’s Day, you better believe your eggs are going to have a ketchup heart drawn on top alongside heart-shaped toast. At Halloween, there will be jack-o-lantern shaped pizza, we celebrate Chinese New Year with homemade egg rolls, and Christmas will have Santa hat fruit kabobs.
I have some fun St. Patrick’s Day dessert recipes, but I’ve shied away from the traditional main dishes because I’m just not a huge fan of corned beef. It’s fine and all. I will eat it if someone makes it for me. But it’s not something I willingly choose.
Cabbage, though? Oh, I LOVE cabbage! It’s one of my favorite side dishes! Sauteed cabbage goes well with so many dishes and it is super St. Patrick’s Day-esque!
I wanted to make it a bit more of a main dish by bringing in some chicken apple sausage (one of my favorite proteins!), so it was just begging to be made into a Chicken Sausage & Cabbage Skillet!
Chicken Sausage Cabbage Skillet
The best part of this dish is that it is so easy to make! Chopping the cabbage is the most labor-intensive part of the entire recipe (and you could always buy bags of shredded cabbage to skip this part).
First, chop up a head of cabbage. Now, I will warn you, one head of cabbage is a LOT. I used the biggest cutting board we have and it created a cabbage mountain.
Heat up some oil in a dutch oven and brown up the chicken sausage. You can definitely use a large skillet, but I didn’t have one large enough for all of the cabbage to fit!
When the chicken sausage is browned, put it on a plate and set it aside.
Add the onion to the pan and cook it for a few minutes, then add all of the rest of the ingredients.
Cook it until the cabbage is browned and slightly wilted, then add the chicken sausage back in for a couple more minutes to heat it back up.
And there you have it, a ready-to-serve Chicken Sausage Cabbage Skillet!
It is amazing all by itself, but it pairs beautifully with roasted red potatoes, too!
You have yourself a very festive, healthy, and delicious weeknight dinner!Print
- Heat oil in a dutch oven or large skillet over medium-high heat.
- Add chicken sausage and cook, stirring occasionally, until sausage is browned. Transfer to a plate.
- Add onion and cook until lightly browned.
- Add remaining ingredients to the skillet and cook for 10-15 minutes, stirring occasionally, until cabbage is wilted and slightly browned.
- Add sausage back to the skillet, stirring into the cabbage. Cook until heated, about 2 minutes.
- Serving Size: 6 servings