This sausage and cabbage skillet is a cozy, one-pan dinner that comes together in just 30 minutes. Caramelized chicken sausage, fennel, and cabbage are finished with a tangy cider-mustard glaze for a meal that’s simple, satisfying, and full of flavor.

Here’s why you’ll love this streamlined dinner recipe:

• 1 pan + 30 minutes. All of the magic happens in one pan, which helps build flavor while keeping the cleanup minimal.
• Big flavor with minimal ingredients. By using high-impact ingredients like fennel, vinegar, and mustard, the flavors are bold while the ingredient list is kept minimal.
• Nutritious and satisfying. This sausage and cabbage recipe offers a balanced mix of protein and fiber to help keep you full and fueled. It’s also gluten free, dairy free, and nut free.
• Versatile. You can really make this recipe your own by adding it different produce or serving alongside potatoes, grains, or crusty bread.

In case you haven’t heard, cabbage is trending as the veggie of the year!

Which I couldn’t be more supportive of considering it’s one of my favorite, yet most underrated, veggies. (It’s a standout ingredient in my Chicken Cashew Salad as well as this Chipotle Chicken Salad.)

In this simple weeknight recipe, cabbage is slowly cooked down until soft, tender, and almost sweet as it caramelizes in the pan.

The tangy cider glaze amplifies its natural sweetness and rounds it out with rich, savory notes.

Between its bold flavors and standout nutrition profile, this is the kind of simple dinner you’ll come back to all season long.

How to Make Sausage and Cabbage

This recipe is really about timing–each component (sausage, fennel, and cabbage) needs to sauté on its own for maximum caramelization, which is what REALLY builds flavor.

The cider glaze also needs sufficient time to cook down to mellow the sharpness and sufficiently coat the veggies.

Pro tip: use your widest skillet or sauté pan with a fitted lid for the best results.

The Ingredients

• Chicken sausage: Look for links of fully-cooked chicken sausage (typically near the bacon and packaged deli meat) and use whichever flavor variety you like. I personally love using an apple or cajun variety.
• Fennel: Adds slightly sweet anise notes that complements the sausage beautifully. For extra licorice notes, reserve the fennel fronds and use them as a garnish in place of a fresh herb.
• Cabbage: The star of the dish, green cabbage slowly cooks down until tender, silky, and subtly sweet.
• Apple cider vinegar: Brights brightness and balance, cutting through the richness and lifting the entire dish.
• Whole-grain mustard: Adds tang and texture, as well another source of acid to amplify the glaze.
• Garlic: For a savory, aromatic backbone.
• Maple syrup: Just a touch of maple syrup (or honey) helps balance the glaze and further caramelize the veggies.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare glaze by combining vinegar, mustard, garlic, and maple syrup in a small bowl. Set aside.

Step 2: Sauté chicken sausage over medium heat for 3 minutes per side, until golden. Transfer to a plate.

Step 3: Cook fennel until soft, about 6 minutes.

Step 4: Add cabbage and cook, covered, for about 6 minutes, lifting the lid every 2 minutes to stir. Add glaze and cook, uncovered, for 3 minutes, until vegetables are caramelized.

Step 5: Add sausage back to pan and cook 1 to 2 more minutes to warm through.

Recipe Variations and Substitutions

• Swap the sausage. Pork sausage also works well here and adds richer, more traditional flavor. For a lighter (or vegetarian) option, try turkey sausage or plant-based sausage grounds.
• Use different veggies. In place of the fennel, thinly sliced yellow onion or leeks will also work well.
• Add apple. I love adding thinly sliced green apple to the dish for extra sweetness and tang. I suggest sautéing it with the fennel to ensure it sufficiently softens before adding the cabbage.
• Add spice. A pinch of red pepper flakes or finishing drizzle of hot sauce will add heat without overpowering the sweetness of the cabbage.

Serving Suggestions

I find this dish super satisfying as is, however you can turn into a more well-rounded meal with the addition of a hearty carb or grain.

• Bread – pile the sausage and cabbage mixture into a hoagie roll for a sandwich, or serve alongside crusty bread to soak up the glaze.
• Potatoes – serve alongside roasted or mashed potatoes for a German-inspired, comfort-forward meal. Or take it up a notch with the Smashed Potatoes or Miso-Maple Glazed Sweet Potatoes. I’ll also find any excuse to make these Roasted Garlic Mashed Potatoes.
• Grains – serve over cooked farro, brown rice, or quinoa for a balanced, filling dinner with nutty undertones.
• Salad – pair with a simple side salad (like this Shaved Brussels and Pear Salad) or something heartier like this Roasted Beet and Potato Salad.

How to Store and Reheat

• To store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• To reheat: Reheat gently in a skillet over medium heat with a splash of water or broth to help loosen the glaze. Alternatively, you can rewarm individual portions in the microwave in short intervals, stirring halfway, to promote even heating.
• Make-ahead tip: The flavors deepen as it sits, making this recipe a great option for meal prep or next-day leftovers.

More One Pan Chicken Sausage Recipes

GFGluten-FreeDFDairy-FreeNFNut-Free

Sheet Pan Chicken Sausage and Veggies

GFGluten-FreeNFNut-Free

One Pot Tuscan Sausage and Lentils

NFNut-Free

One Pan Crispy Gnocchi with Sausage and Brussels

NFNut-Free

Sheet Pan Butternut Squash and Sausage Gnocchi

If you try this sausage and cabbage recipe, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!