Looking for a fuss-free, flavour-packed keto dinner? This One Pan Sausage and Cabbage Skillet is your answer. It’s a hearty, satisfying meal that comes together in just 30 minutes, making it perfect for busy weeknights or meal prep.
Savoury sausages are seared until golden, then tossed with tender cabbage, aromatic garlic, and a touch of smoked paprika for a comforting, rustic dish. Everything cooks in one pan, so you’ll spend less time washing up and more time enjoying your meal.
This recipe is naturally low in carbs, high in protein, and loaded with healthy fats, making it ideal for anyone following a ketogenic lifestyle. The cabbage soaks up all the delicious sausage juices, turning simple ingredients into a flavourful, satisfying meal.
Serve it straight from the skillet for a homely, warming dinner that’s as nourishing as it is delicious.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 18 g
- Fat: 24 g
- Carbs: 6 g
- Energy: 320 kcal
Ingredients
- 500g Pork sausages (Choose high-meat, low-carb sausages)
- 500g Green cabbage (Core removed, thinly sliced)
- 2 tbsp Olive oil (For frying)
- 3 Garlic cloves (Finely chopped)
- 1 small (80g) Onion (Thinly sliced)
- 1 tsp Smoked paprika (Adds depth)
- 1/2 tsp Salt (To taste)
- 1/2 tsp Black pepper (To taste)
Equipment Needed
- Large frying pan
- Sharp knife
- Chopping board
- Wooden spoon
- Tongs
Steps
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add sausages and sear for 3–4 minutes per side until browned. Remove sausages and set aside.
- Add remaining olive oil to the pan. Sauté onion for 2–3 minutes until softened and lightly golden.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add sliced cabbage, smoked paprika, salt, and pepper. Toss well to coat cabbage in oil and spices.
- Cook cabbage for 5–7 minutes, stirring occasionally, until it begins to soften and caramelise at the edges.
- Slice browned sausages into thick coins and return to the pan with the cabbage.
- Toss everything together and cook for another 5–7 minutes, until sausages are cooked through and cabbage is tender but still has bite.
- Taste and adjust seasoning if needed. Serve hot, straight from the pan.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Pork sausages → Chicken or turkey sausages — For a lighter option
- Olive oil → Butter or ghee — For a richer flavour
- Onion → Leek — For a milder taste
Serving Ideas
- With a dollop of sour cream – adds creaminess and tang.
- Alongside a simple green salad – for freshness and crunch.
- Topped with grated cheddar – for extra richness and flavour.
Additional Info
Chefs Tips
- Slice the cabbage evenly so it cooks at the same rate.
- Let the sausages brown well for maximum flavour.
- Add a splash of apple cider vinegar at the end for brightness.
Variations
- Add sliced bell peppers for extra colour and sweetness.
- Stir in a handful of spinach at the end for more greens.
- Use chorizo sausages for a spicy twist.
Troubleshooting
- If the cabbage releases too much water, increase the heat to evaporate excess moisture.
- If sausages are browning too quickly, reduce the heat slightly.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a frying pan over medium heat until piping hot.
Ingredient Spotlight
Cabbage: Low in carbs, high in fibre, and soaks up all the sausage flavours beautifully.
Sausages: Choose high-quality, high-meat sausages for the best keto results and flavour.
FAQs
Can I use red cabbage instead of green?
Yes, red cabbage works well and adds a vibrant colour, though the flavour is slightly sweeter.
Are all sausages keto-friendly?
Not all sausages are low in carbs. Check labels and choose sausages with high meat content and no added sugars or fillers.
Can I make this dish ahead of time?
Absolutely. It reheats well and can be stored in the fridge for up to 3 days.
How do I keep the cabbage from getting soggy?
Cook the cabbage over medium-high heat and avoid over-stirring to allow caramelisation and prevent steaming.
What can I serve with this dish?
It’s delicious on its own, but you can add a dollop of sour cream or a side of leafy greens for extra freshness.
One Pan Sausage and Cabbage Skillet – 30 Minute Dinner
Ingredients
- 500g Pork sausages (Choose high-meat, low-carb sausages)
- 500g Green cabbage (Core removed, thinly sliced)
- 2 tbsp Olive oil (For frying)
- 3 Garlic cloves (Finely chopped)
- 1 small (80g) Onion (Thinly sliced)
- 1 tsp Smoked paprika (Adds depth)
- 1/2 tsp Salt (To taste)
- 1/2 tsp Black pepper (To taste)
Instructions
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add sausages and sear for 3–4 minutes per side until browned. Remove sausages and set aside.
- Add remaining olive oil to the pan. Sauté onion for 2–3 minutes until softened and lightly golden.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add sliced cabbage, smoked paprika, salt, and pepper. Toss well to coat cabbage in oil and spices.
- Cook cabbage for 5–7 minutes, stirring occasionally, until it begins to soften and caramelise at the edges.
- Slice browned sausages into thick coins and return to the pan with the cabbage.
- Toss everything together and cook for another 5–7 minutes, until sausages are cooked through and cabbage is tender but still has bite.
- Taste and adjust seasoning if needed. Serve hot, straight from the pan.
Allergens & Swaps
Allergens: none
- Pork sausages → Chicken or turkey sausages — For a lighter option
- Olive oil → Butter or ghee — For a richer flavour
- Onion → Leek — For a milder taste
Nutrition (per serving)
- Protein: 18 g
- Fat: 24 g
- Carbs: 6 g
- Energy: 320 kcal
