Description
This Apple Sausage and Cabbage Skillet is an easy one-pan dinner made with browned smoked sausage, tender cabbage, firm apples, Dijon mustard, and apple cider vinegar. The sausage adds savory depth while the apples bring gentle sweetness. Cabbage makes the skillet hearty without feeling heavy, and Dijon and vinegar create a bright, tangy finish. Everything comes together in about 40 minutes for a practical family dinner with simple ingredients.
Ingredients
- 12 oz (340 g) fully cooked smoked chicken or pork sausage, sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1½ lb (680 g) green cabbage, cored and sliced into ½-inch ribbons
- 2 firm apples, such as Honeycrisp or Granny Smith, cored and cut into wedges
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅓ cup (80 ml) low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Fine salt, to taste
- 2 tablespoons chopped parsley, optional
Instructions
1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced sausage in a single layer. Cook for 4–5 minutes, turning until the edges brown. Transfer the sausage to a plate.
2. Add the sliced onion to the skillet and cook for 3 minutes. Add the cabbage in two batches, tossing each batch as it wilts. Cook for 6–8 minutes, stirring occasionally, until the cabbage reduces in volume and some edges begin to brown.
3. Add the apple wedges, garlic, thyme, and black pepper. Cook for 2 minutes. Whisk the chicken broth and Dijon mustard together, then pour the mixture into the skillet.
4. Cover the skillet and reduce the heat to medium-low. Cook for 5–7 minutes until the cabbage becomes tender while the apples still hold their shape. Stir once during cooking and add a splash of broth if needed.
5. Return the browned sausage to the skillet. Cook uncovered for another 2–3 minutes until everything becomes hot. Stir in the apple cider vinegar. Taste and add salt only as needed. Garnish with chopped parsley and serve warm.
Notes
- Use firm apples such as Honeycrisp or Granny Smith so the wedges retain their shape.
- Use fully cooked smoked sausage for this recipe.
- Add the cabbage in two batches because it takes up considerable space before wilting.
- Taste the skillet before adding salt because smoked sausage and chicken broth can already contain plenty of sodium.
- Add the apple cider vinegar near the end to maintain its bright flavor.
- Store leftovers promptly in a covered container in the refrigerator and reheat gently with a small splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 390