This low carb 3-ingredient sausage cabbage skillet is my go-to when the fridge looks bare and I need dinner on the table fast. It’s based on the kind of budget meal my great aunt used to make every Friday when money was tight: a big pan of smoky sausage, soft cabbage, and plenty of butter. Nothing fancy, just simple, savory comfort food that fills you up for pennies and doesn’t require a long ingredient list or a lot of dishes. It’s the kind of recipe you can throw together after work with one pan and a cutting board, and it reheats beautifully for lunches the next day.
Serve this sausage cabbage skillet hot on its own for a complete low carb meal, or add a simple green salad with a tangy vinaigrette to cut through the richness. If you’re not strictly low carb, a slice of crusty bread or a piece of cornbread on the side is perfect for soaking up the buttery juices. For a heartier spread, pair it with roasted green beans or a tray of oven-roasted carrots. It also works well as a meal-prep base: pack it into containers and top with a fried or poached egg when you’re ready to eat for an easy workday lunch.
3-Ingredient Sausage Cabbage SkilletServings: 4
Ingredients
12 ounces smoked sausage, sliced into 1/4-inch rounds
1 medium head green cabbage (about 2 pounds), cored and chopped
3 tablespoons salted butter
Directions
Slice the smoked sausage into 1/4-inch rounds and set aside. Remove any damaged outer leaves from the cabbage, then core it and chop it into bite-size pieces.
Place a large skillet (cast iron or any heavy pan works best) over medium-high heat. Add 1 tablespoon of the butter and let it melt, swirling to coat the bottom of the pan.
Add the sliced smoked sausage in an even layer. Cook, stirring occasionally, for 4 to 6 minutes, until the sausage is browned in spots and some of the edges are slightly charred. This browning adds a lot of smoky flavor.
Push the browned sausage to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side of the pan and let it melt.
Add the chopped cabbage to the skillet. It will look like a lot at first, but it cooks down. Toss everything together so the cabbage is coated in the melted butter and the sausage drippings.
Cook the cabbage and sausage over medium-high heat for 10 to 15 minutes, stirring every couple of minutes. Let the cabbage sit undisturbed for a minute or two between stirs so it can develop some browned, slightly charred edges.
Continue cooking until the cabbage is tender, slightly caramelized around the edges, and the sausage is deeply browned. Taste and, if desired, add a small pinch of salt and black pepper, but remember the sausage and butter are already salty.
Remove from heat and let the skillet sit for 2 to 3 minutes so the flavors settle and the buttery juices thicken slightly. Serve hot, scooping generous portions of sausage and cabbage onto plates.
Variations & Tips
If you want to stretch this even further, you can increase the cabbage to a larger head and keep the sausage amount the same; it will still be flavorful and filling. For a little heat, use a spicy smoked sausage or add a pinch of red pepper flakes while the cabbage cooks (if you don’t mind technically adding a fourth ingredient). To lighten it up, swap half the butter for a drizzle of olive oil, or use turkey or chicken smoked sausage instead of pork. If you prefer softer cabbage, cover the skillet with a lid for a few minutes to let it steam; for more char, cook uncovered and stir less often. This also works great as meal prep—cool completely, then store in airtight containers in the fridge for up to 4 days and reheat in a skillet over medium heat with a tiny bit of extra butter. You can turn leftovers into a breakfast hash by reheating the skillet and cracking a few eggs on top, then covering and cooking until the eggs are set to your liking.
