Sweet, smoky, and fast—this Cajun Smothered Cabbage recipe is your new go-to skillet side. It’s bold, budget-friendly, and ready in 30 minutes or less. One pan. Big taste. Done!
This southern classic is especially popular around Mardi Gras, but honestly—it’s welcome any time of year. Whether you’re serving it up for Sunday dinner, meal prepping a comforting veggie side, or adding it to a barbecue plate, this skillet cabbage is always a winner.
As someone who’s made dozens of skillet cabbage recipes, I promise this one balances bold Cajun flavor with weeknight-friendly ease. It was inspired by my Chicken Cabbage Stir Fry and pairs beautifully with Jalapeno Jiffy Cheddar Cornbread or Creamy Mashed Cauliflower.
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💖 Why This Recipe Works
- Big bold Cajun flavor without being complicated.
- Budget-friendly, using pantry staples and one head of cabbage.
- Versatile enough for a side dish or main meal.
⭐ Star Ingredients
- Cabbage: The heart of this dish—cooks down into something sweet, buttery, and tender with the perfect bite.
- Smoked sausage: Adds richness, smoky depth, and that irresistible flavor you want in every bite. Use turkey sausage for a leaner version!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spicy: Add Cajun seasoning, crushed red pepper flakes, or a splash of hot sauce.
- Vegan: Swap the sausage for plant-based links or mushrooms.
- Low-carb: Leave out the sugar or replace with a keto-friendly sweetener.
- Extra flavor: Add chopped onions and garlic to the pan before the cabbage.
- Meat lovers: Toss in bacon bits or leftover ham.
If you enjoy this, you’ll also love my Fried Cabbage With Bacon and Slow Cooker Chicken Chili.
🔪 How To Make Cajun Smothered Cabbage
- Step 1: Heat a large skillet over medium heat. Add sugar and let it melt until it starts to caramelize—don't let it burn!
- Step 2: Add chopped cabbage and stir to coat in the caramelized sugar.
- Step 3: Stir in the sliced smoked sausage.
- Step 4: Cover and cook for 10–15 minutes, stirring occasionally, until the cabbage has wilted and softened.
- Step 5: Season with salt and pepper to taste.
- Step 6: Garnish with fresh herbs and serve hot.
💡 Hint: Want even more flavor? Sauté onions and garlic in the pan before adding cabbage, and use a lid to keep moisture in for extra tenderness.
👩🍳 Expert Tips
- Thinly slice the cabbage so it cooks faster and more evenly.
- Let the sugar caramelize but watch closely—burnt sugar turns bitter fast.
- Use a well-seasoned cast iron skillet for added depth of flavor.
💭 FAQs
Yes, though red cabbage is a little firmer and the color will deepen as it cooks.
Yes, just double check that your sausage is certified gluten-free.
Yes! Let it cool, then freeze in airtight containers for up to 2 months. Reheat on the stove or in the microwave.
💖 Serving Suggestions
- Turkey Quinoa Meatloaf Muffins: For that essential Southern combo—perfect for soaking up all those juices.
- Purple Mashed Cauliflower: Lightens the plate without losing comfort.
- One Skillet Chicken Thighs: For a quick, protein-packed dinner.
- Instant Pot Wild Rice: For a brilliant flavor explosion.
🍽 More Fantastic Veggie Recipes
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Best Cajun Smothered Cabbage
Ingredients
- ½ Cabbage
- 2 Tablespoon Vegetable oil
- 1 Tablespoon Sugar
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Cup Smoked Sausages
Instructions
- Heat a large skillet over medium heat. Add sugar and let it melt until it starts to caramelize—don't let it burn!
- Add chopped cabbage and stir to coat in the caramelized sugar.
- Stir in the sliced smoked sausage.
- Cover and cook for 10–15 minutes, stirring occasionally, until the cabbage has wilted and softened.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and serve hot.
Notes
- Thinly slice the cabbage so it cooks faster and more evenly.
- Let the sugar caramelize but watch closely—burnt sugar turns bitter fast.
- Use a well-seasoned cast iron skillet for added depth of flavor.
This smothered cabbage was pure comfort food! The caramelized edges were perfect and the sausage added so much flavor.