Cabbage is a very versatile vegetable. It can be prepared in many ways, but one of my favorite ways is fried with sausage. Sausage gives it a unique flavor and adds another element to this dish.

The combination of cabbage and smoked sausage has deep roots in European cuisine. This is particularly true in German, Polish, and Eastern European cooking traditions. This hearty pairing emerged from practical preservation methods and seasonal eating patterns.

In medieval Europe, smoking meat was a crucial preservation technique. Cabbage could be stored through winter months or preserved as sauerkraut. The combination provided sustaining meals during cold seasons when fresh produce was scarce.

German immigrants brought dishes like “Kohlfahrt” (cabbage and sausage stew) to America in the 18th and 19th centuries. The dish became particularly popular in regions with significant German settlements like Pennsylvania, Wisconsin, and Texas. In the American South, it evolved to incorporate local ingredients. It became a staple of soul food cuisine. People often made it with smoked kielbasa or Andouille Sausage.

Similar dishes appear across Europe:

• Polish “bigos” combines cabbage with various smoked meats
• Hungarian “kolbász és káposzta” features paprika-spiced sausage
• Irish “bacon and cabbage” traditionally uses smoked back bacon
• Russian “solyanka” incorporates smoked meats with cabbage in a hearty soup

The dish’s enduring popularity stems from its affordability, nutritional value, and satisfying flavor profile. The natural sweetness of cooked cabbage complements the rich, smoky flavor of the sausage. Both ingredients take well to various seasonings and cooking techniques.

Today, cabbage and smoked sausage remains a comfort food staple, appearing in home cooking and restaurants across multiple culinary traditions. Modern versions incorporate different types of sausage. Additional vegetables can be included as well. However, the basic combination continues to reflect its practical and flavorful origins.

Fried Cabbage with Smoked Sausage

Ingredients

• 1 medium head of cabbage, chopped
• 1 pound smoked sausage (like kielbasa), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: red pepper flakes for heat

Instructions:

2. Slice sausage into ½-inch rounds
3. Heat oil in a large skillet over medium heat
4. Add sausage and cook until browned, about 5 minutes
5. Remove sausage and set aside
6. In the same pan, add butter and onions
7. Cook onions until softened, about 5 minutes
8. Add garlic and cook for 1 minute
9. Add chopped cabbage
10. Season with salt and pepper
11. Cook for 10-15 minutes, stirring occasionally, until cabbage is tender but still slightly crisp
12. Return sausage to pan
13. Cook another 2-3 minutes to heat through
14. Taste and adjust seasonings

Cooking tips:

• Don’t overcook the cabbage – it should still have some bite
• The sausage drippings add great flavor to the cabbage
• You can add a splash of chicken broth if the pan gets too dry
• This dish can be made vegetarian without the sausage, can add other options like tofu, extra vegetables, and meatless options.