If you’re searching for a fuss-free, flavour-packed keto meal, this one pan sausage and cabbage skillet is a weeknight winner. It’s loaded with smoky sausage, tender cabbage, and savoury aromatics, all cooked together for maximum taste and minimal washing up.
This dish is perfect for busy evenings when you want something hearty and satisfying without spending hours in the kitchen. The combination of juicy sausages and sweet, caramelised cabbage delivers a comforting, homestyle flavour, while keeping carbs ultra-low. Everything cooks in one pan, so you’ll have more time to relax and less time cleaning.
Simply slice your favourite keto-friendly sausages, sauté with onion and garlic, then add shredded cabbage and a splash of stock. In just 30 minutes, you’ll have a wholesome, warming meal that’s naturally gluten-free and packed with protein and healthy fats. Serve it straight from the skillet for a rustic, family-style dinner.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 18 g
- Fat: 24 g
- Carbs: 7 g
- Energy: 320 kcal
Ingredients
- 400g Pork sausages (Choose high-meat, keto-friendly sausages)
- 500g Green cabbage (Core removed, thinly sliced)
- 1 medium (120g) Onion (Thinly sliced)
- 2 Garlic cloves (Finely chopped)
- 2 tbsp Olive oil (Or avocado oil)
- 100ml Chicken stock (Low-sodium, no added sugar)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
- 1/2 tsp Caraway seeds (Optional, for extra flavour)
Equipment Needed
- Large frying pan
- Sharp knife
- Chopping board
- Wooden spoon
Steps
- Slice the sausages into 1cm rounds. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add the sausage slices and cook for 4–5 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- Add the remaining oil to the pan. Sauté the onion for 2–3 minutes until softened and lightly golden.
- Stir in the garlic and caraway seeds (if using), cooking for 30 seconds until fragrant.
- Add the sliced cabbage and toss well to coat in the oil and aromatics. Season with salt and pepper.
- Pour in the chicken stock, cover, and cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Return the sausages to the pan and toss everything together. Cook uncovered for 2–3 minutes to allow flavours to meld and any excess liquid to evaporate.
- 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
- Caraway seeds → Fennel seeds — For a different aromatic note
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.
Additional Info
Chefs Tips
- Slice the cabbage evenly for consistent cooking.
- Let the sausages brown well for maximum flavour.
- Add a pinch of chilli flakes for a spicy kick.
Variations
- Add sliced mushrooms or bell peppers for extra veg.
- Use smoked sausage for a deeper, smoky flavour.
- Stir in a handful of spinach at the end for colour.
Troubleshooting
- If the pan gets too dry, add a splash more stock.
- If the cabbage releases too much water, cook uncovered to reduce.
- If sausages stick, ensure the pan is hot and oiled before adding.
Storage & Reheating
Store leftovers in an airtight container in the fridge or freezer.
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over medium heat or in the microwave until piping hot.
Ingredient Spotlight
Cabbage: Low in carbs and high in fibre, cabbage is perfect for bulking out keto meals while adding subtle sweetness.
Sausages: Opt for high-meat, low-carb sausages to keep this dish keto-friendly and full of flavour.
FAQs
Can I use pre-cooked sausages?
Yes, pre-cooked sausages work well. Simply slice and brown them lightly before proceeding with the recipe.
Is this recipe suitable for meal prep?
Absolutely. It keeps well in the fridge for up to 4 days and reheats beautifully.
Can I freeze sausage and cabbage skillet?
Yes, freeze in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.
What type of sausage is best for keto?
Choose sausages with at least 85% meat and no added sugars or fillers for the lowest carb count.
How do I keep the cabbage from getting soggy?
Cook uncovered at the end to let excess moisture evaporate, and avoid overcooking the cabbage.
One Pan Sausage and Cabbage Skillet – Easy 30-Minute Dinner
Ingredients
- 400g Pork sausages (Choose high-meat, keto-friendly sausages)
- 500g Green cabbage (Core removed, thinly sliced)
- 1 medium (120g) Onion (Thinly sliced)
- 2 Garlic cloves (Finely chopped)
- 2 tbsp Olive oil (Or avocado oil)
- 100ml Chicken stock (Low-sodium, no added sugar)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
- 1/2 tsp Caraway seeds (Optional, for extra flavour)
Instructions
- Slice the sausages into 1cm rounds. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add the sausage slices and cook for 4–5 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- Add the remaining oil to the pan. Sauté the onion for 2–3 minutes until softened and lightly golden.
- Stir in the garlic and caraway seeds (if using), cooking for 30 seconds until fragrant.
- Add the sliced cabbage and toss well to coat in the oil and aromatics. Season with salt and pepper.
- Pour in the chicken stock, cover, and cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Return the sausages to the pan and toss everything together. Cook uncovered for 2–3 minutes to allow flavours to meld and any excess liquid to evaporate.
- 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
- Caraway seeds → Fennel seeds — For a different aromatic note
Nutrition (per serving)
- Protein: 18 g
- Fat: 24 g
- Carbs: 7 g
- Energy: 320 kcal
