Cabbage Sausage and White Bean Skillet
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When you need a cozy, satisfying meal that comes together fast, this Cabbage Sausage Skillet is it. Tender cabbage mingles with smoky sausage, creamy white beans, garlic and a touch of heat for a hearty one-pan meal that’s as nourishing as it is comforting. Best of all, it’s ready in about 30 minutes!
“This was absolutely delicious! … Was so satisfying on a cool autumn evening; my husband asked me to make it again! Will be on our regular rotation.”
Why This Recipe is a Keeper!
This recipe with cabbage and sausage proves that simple ingredients can create something truly delicious. Everything cooks in one pan for easy cleanup, yet the flavors are anything but ordinary.
Hearty, wholesome, and budget-friendly, this Cabbage and Sausage Skillet is packed with protein, fiber, and veggies. Although it tastes like it simmered all afternoon, this cozy weeknight meal comes together quickly and effortlessly in a single skillet.
This cabbage and sausage recipe is:
- One-pan simplicity! Makes clean-up a breeze!
- Comforting yet wholesome! Smoky sausage, cabbage, and white beans create a hearty, flavor-packed meal that’s both nourishing and comforting. A tomatoey base ties it all together for richness and warmth.
- Budget-friendly!
This Cabbage Sausage Skillet is the perfect recipe for those nights when you want something satisfying without spending hours in the kitchen.
How to Make this cabbage, sausage and white bean skillet:
Recipe Ingredients:
Here’s everything you’ll need to make this cabbage and sausage recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Cabbage: A half head of green cabbage is perfect for this cabbage and sausage recipe.
- Diced Tomatoes: For an extra kick of flavor, use fire-roasted diced tomatoes. The added smokiness is perfect with the sausage and beans. Regular diced tomatoes will also work.
- Tomato Soup: I seldom use canned soup in my recipes–in fact, this is the first recipe using canned soup on From A Chef’s Kitchen! However, after testing this recipe with tomato sauce and again with just diced tomatoes, a can of tomato soup added the perfect mellow, balanced tomato flavor with less acidity and a creamier texture. Be sure to use a good brand that’s not full of additives.
- Sausage: I used a lean chicken sausage, but most beef, pork, or turkey sausages, such as kielbasa, will work.
- White Beans: Use cannellini or Great Northern beans. Navy beans can also be used, but they’re small and won’t have the same textural impact as cannellini or Great Northern.
- Italian Seasoning: This readily available kitchen staple generally includes dried basil, oregano, rosemary, thyme, and marjoram.
- Crushed Red Pepper Flakes: Adds a kick of heat. Adjust it to your taste and tolerance.
- Red Wine Vinegar: This vinegar is made from fermented red wine and adds a bit more spark, helping balance all the flavors.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat olive oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook for 2 to 3 minutes or until the onion is starting to soften.
- Add the cabbage. Cook for 4 to 5 minutes, or until it begins to soften. Add the garlic and stir.
- Stir in the tomato soup, water from rinsing the can, diced fire-roasted tomatoes, beans, sausage, Italian seasoning and crushed red pepper flakes.
- Bring to a simmer, cover with the lid slightly ajar, and cook for 25 to 30 minutes or until the cabbage is tender.
- Add the parsley and Parmesan cheese and stir until melted.
- Add the red wine vinegar (taste first) and salt and black pepper to taste.
Chef Tips and Tricks:
- Give the cabbage time to soften so rather than crunchy, it’s tender and sweet.
- Cannellini or Great Northern beans work perfectly in this cabbage and sausage recipe because they hold their shape yet stay creamy. Rinse and drain them well before adding as the liquid they’re packaged in can be quite salty.
- If the mixture seems too thick, add a splash of broth or water as it simmers.
Recipe FAQs:
Absolutely. Swap the sausage for a plant-based version or add more beans and a sprinkle of smoked paprika for that smoky flavor. Also, use a rennet-free Parmesan cheese.
Yes, you can; I suggest Savoy cabbage over red cabbage as red cabbage will tint the dish an off color.
Yes, it can be made a day ahead of time and refrigerated. Add a little water to loosen it up and reheat on low heat on the stovetop.
Yes, this Cabbage Sausage Skillet freezes well. Let it cool completely, then transfer to a freezer-safe container or containers and freeze for up to 3 months. Thaw in the refrigerator overnight then reheat on the stovetop or in the microwave.
Serve with:
More great skillet recipes you’ll love!
- Unstuffed Chorizo Cabbage Roll Skillet
- Skillet Chicken Pot Pie
- Beef Rice Zucchini Skillet
- Skillet Turkey Chili
Get all my one-pan wonder recipes at One Pan / One Pot – From A Chef’s Kitchen.
Cabbage Sausage White Bean Skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion, or half a medium onion, chopped (1 1/2 cups)
- 1/2 medium head green cabbage, coarsely chopped (4-5 cups)
- 4 cloves garlic, minced
- 1 can (10.75-ounce) tomato soup
- 1/2 cup water, from rinsing the can of soup or chicken broth
- 1 can (14.5-ounce) diced fire-roasted tomatoes, undrained
- 1 can (15-ounce) cannellini beans, or Great Northern beans, drained and rinsed
- 1 pound cooked chicken sausage links, preferably Italian seasoned, sliced into rounds
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, to taste and tolerance
- 2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar, or to taste (taste before adding)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook for 2-3 minutes or until the onion is starting to soften.
- Add the cabbage. Cook for 4-5 minutes or until it begins to soften.
- Add the garlic and stir.
- Stir in the tomato soup, water from rinsing the can, diced fire-roasted tomatoes, beans, sausage, Italian seasoning, and crushed red pepper flakes to taste and tolerance.
- Bring to a simmer, cover with the lid slightly ajar and cook for 25-30 minutes or until the cabbage is tender.
- Add the parsley and Parmesan cheese and stir until melted.
- Add the red wine vinegar, salt and black pepper to taste.
Notes
- I used a lean chicken sausage, but most beef, pork, or turkey sausages, such as kielbasa, will work.
- Navy beans can also be used but they’re small and won’t have the same textural impact.
- Give the cabbage time to soften so it’s tender and sweet.
- Rinse and drain the beans well, as the liquid they’re packaged in can be pretty salty.
- If the mixture seems too thick, add a splash of broth or water as it simmers.
- Can be made a day ahead of time and refrigerated. Add a little water to loosen it up and reheat on low heat on the stovetop.
- Let it cool completely, then transfer to a freezer-safe container or containers and freeze for up to 3 months.
- Thaw in the refrigerator overnight.
- Reheat on the stovetop or in the microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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This was absolutely delicious! I had bought a head of cabbage and was looking for a good recipe using it. Was so satisfying on a cool autumn evening; my husband asked me to make it again, please :). Will be on our regular rotation. Thank you for a healthy and yummy recipe!
Hi, Susan, Thanks so very much and so happy you both love this recipe! It really is a great fall recipe but light enough for warm weather. Appreciate you trying it and taking the time to come back and comment and rate.