A simple, budget-friendly skillet meal loaded with tender cabbage, seasoned ground beef, and smoky sausage — all cooked together in one pan for a dinner the whole family will absolutely love!
THE EASIEST ONE-PAN CABBAGE AND MEAT SKILLET YOU’LL EVER MAKE!
I am a happy camper every single time I make this dish — which, honestly, is a lot. This cabbage with ground beef and sausage has become one of the most highly requested meals in my house, and I make it probably two or three times a month without anyone complaining. Not once. It’s warm, it’s filling, it’s nutritious, and it comes together in under 40 minutes using ingredients I almost always have on hand. That alone makes it a keeper of a recipe in my book!
This is the kind of meal that was made for busy weeknights. You’ve got one pan to wash, a handful of simple ingredients, and dinner on the table before anyone even has the chance to ask “what’s for dinner?” The combination of smoky sausage and well-seasoned ground beef with all that soft, slightly caramelized cabbage is just so satisfying — it’s total comfort food without any of the fuss. Even my pickiest eaters scrape the pan clean, and I’m not judging if you do the same!
To pull together a complete meal, I love serving this alongside some crusty bread or a scoop of mashed potatoes to soak up all those savory juices at the bottom of the pan. A simple green salad on the side rounds everything out beautifully and keeps things on the lighter, more nutritious side — whatever you prefer!
“I made this on a Tuesday night when I had absolutely nothing planned for dinner and it saved me! The whole family loved it and my husband asked me to make it again the very next week. This is absolutely going on repeat in our house. Thank you so much for sharing!”
– Sandra
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely! This recipe is super simple to adapt. I use smoked kielbasa sausage because it adds so much smoky, savory flavor, but Italian sausage, andouille, or even chicken sausage all work beautifully here. Just keep in mind that if you use a raw sausage instead of a pre-cooked one, you’ll want to cook it through before adding the other ingredients.
Can I make this ahead of time?
Yes, of course! This dish actually tastes even better the next day once all the flavors have had a chance to really come together. You can cook the whole thing, let it cool, and store it in an airtight container in the fridge. It reheats wonderfully on the stovetop over medium-low heat with just a splash of broth or water to loosen it up.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those meals that’s perfect for meal prep because it holds up really well. I actually love portioning it out into individual containers for easy weekday lunches — it reheats in just a few minutes!
Can I freeze this dish?
You can freeze it, though I’ll be honest — cabbage can get a little softer in texture after freezing and thawing. If that doesn’t bother you, go ahead and freeze it in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight before reheating. For the very best texture and flavor, I recommend eating it fresh or within a few days from the fridge.
Can I add other vegetables?
Absolutely, and I love that you’re thinking this way! Diced bell peppers, shredded carrots, sliced mushrooms, or even a handful of spinach stirred in at the end all work really well in this recipe. It’s a great way to sneak in extra nutrition for the family without changing the overall feel of the dish.
What kind of cabbage should I use?
I use a standard green cabbage here, which is easy to find, budget friendly, and holds up really well to the heat. That said, savoy cabbage works beautifully too if you can find it — it’s a little more tender and delicate. I’d skip red cabbage for this one since it can bleed color into the dish, but hey, whatever you prefer!
Can I make this lower in sodium?
Yes, of course! Use a low-sodium chicken or beef broth, choose a lower-sodium sausage variety, and go easy on any added salt during cooking. Keep tasting as you go and season at the end — you might be surprised how little extra salt you actually need with all the natural flavor from the sausage and beef.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Ground beef — I use 80/20 ground beef for the best flavor, but leaner ground beef or even ground turkey works if you want a lighter option.
- Smoked kielbasa sausage — Sliced into rounds, this adds so much smoky depth to the dish. Use any smoked sausage you love or have on hand.
- Green cabbage — About half a medium head, roughly chopped. It wilts down beautifully as it cooks, so don’t worry about it looking like a lot at first!
- Yellow onion — Adds sweetness and savory flavor as it softens. White onion works just as well.
- Garlic — Fresh minced garlic is always my preference here, but garlic powder works in a pinch.
- Beef broth — Just a splash to deglaze the pan and keep everything moist and flavorful. Use low-sodium if you’re watching salt intake.
- Diced tomatoes — One can adds a touch of acidity and a little sauciness that ties the whole dish together. Fire-roasted diced tomatoes are amazing here if you can find them.
- Olive oil — For browning the meat and sautéing the aromatics. Avocado oil is a great swap.
- Paprika — Adds a warm, slightly smoky flavor. Smoked paprika is even better if you have it.
- Italian seasoning — A simple blend that seasons the whole dish with minimal effort.
- Salt and black pepper — Season to taste as you go — this is key!
- Red pepper flakes (optional) — Just a pinch if you want a little kick. Totally optional, but I love it!
How to Make Cabbage with Ground Beef and Sausage
Start by heating a large, deep skillet or Dutch oven over medium-high heat with about a tablespoon of olive oil. Once the oil is hot, add your sliced kielbasa sausage in a single layer and let it sear for about 2 to 3 minutes per side until it gets some nice golden-brown color on the edges. That browning is where so much of the flavor comes from, so don’t rush it! Remove the sausage to a plate and set it aside for now.
In that same pan, add your ground beef and diced onion together. Break the beef up with a wooden spoon and cook everything over medium-high heat for about 6 to 8 minutes, until the beef is fully browned and the onion has softened. Drain any excess grease if needed — I usually leave a little bit in the pan for flavor. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. You want to really smell that garlic before you move on!
Now it’s time for the cabbage! Add all of that chopped cabbage right into the pan — it’s going to look like a mountain, and that’s totally fine. Season everything with the paprika, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you’re using them. Pour in the beef broth and stir everything together, then cover the pan with a lid and let it cook for about 8 to 10 minutes over medium heat. Give it a stir every few minutes — the cabbage will cook down and become beautifully tender.
Once the cabbage has softened nicely, stir in the canned diced tomatoes (with their juices) and add the seared sausage back into the pan. Stir everything together so all those flavors are well combined. Let it all cook uncovered for another 5 minutes over medium heat so the liquid reduces slightly and everything gets cozy together. Keep tasting and adjust your seasoning at the end — this is the most important step! And just like that, boom — dinner is served!
Pro Tips
- Brown your sausage first — Don’t skip this step! Searing the kielbasa before anything else builds a flavorful base right in the pan that will season everything else as you cook.
- Don’t overcook the cabbage — You want it tender but still with a little texture. Check it at the 8-minute mark and go from there. Soggy cabbage is not the goal!
- Use fire-roasted diced tomatoes — If your grocery store carries them, grab a can. They add a subtle smokiness that makes the whole dish taste like it’s been cooking all day.
- Season in layers — Add a little salt and pepper when you brown the beef, then again when you add the cabbage, and always do a final taste at the end. Building seasoning throughout makes a big difference in the final flavor.
- Use a wide, deep pan — All that cabbage needs room to cook down. A large 12-inch skillet or a Dutch oven is your best friend for this recipe. A pan that’s too small will steam everything instead of letting it get a little color.
- Let leftovers rest — This dish is genuinely even better the next day. If you can hold off, the flavors deepen overnight and it becomes even more of a family favorite!
What to Serve with Cabbage with Ground Beef and Sausage
This dish is filling enough to stand totally on its own, but if you want to round it out into a bigger spread, here are some of my favorite things to serve alongside it!
- Mashed potatoes — My personal favorite pairing! The creamy potatoes are absolutely perfect for soaking up all those savory juices from the pan.
- Crusty bread or dinner rolls — Great for scooping and dipping. Total comfort food situation.
- Steamed white or brown rice — A simple, budget-friendly option that stretches the meal even further for a crowd.
- Simple green salad — A light, crisp salad balances the richness of the meat perfectly and adds a fresh, nutritious element to the table.
- Roasted potatoes — Crispy on the outside, fluffy on the inside — another fantastic option that the whole family will love.
- Cornbread — The slight sweetness of a good cornbread is such a lovely contrast to the savory, smoky flavors in this skillet.
Whatever you choose to serve on the side, I know this meal is going to be a hit at your table — enjoy every single bite!
Cabbage with Ground Beef and Sausage
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced kielbasa in a single layer and sear for 2 to 3 minutes per side until golden brown. Remove to a plate and set aside.
- In the same pan over medium-high heat, add the ground beef and diced onion. Break the beef apart with a wooden spoon and cook for 6 to 8 minutes until the beef is browned through and the onion is softened. Drain any excess grease if necessary, leaving a small amount in the pan.
- Add the minced garlic and stir continuously for 30 seconds until fragrant. Do not let it burn.
- Add the chopped cabbage to the pan. Season with paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using. Pour in the beef broth and stir well to combine. Cover with a lid and cook over medium heat for 8 to 10 minutes, stirring every few minutes, until the cabbage is tender.
- Stir in the diced tomatoes with their juices and return the seared kielbasa to the pan. Stir everything together and cook uncovered over medium heat for 5 more minutes until the liquid reduces slightly and the flavors meld together. Taste and adjust seasoning as needed. Serve hot.
