Sausage Cabbage Mustard Pan

Tangy mustard cabbage with browned smoky sausage. Cut cabbage thinly so it softens before the sausage dries out.

Why you’ll love this recipe

• Tangy mustard cabbage with browned smoky sausage.
• Cut cabbage thinly so it softens before the sausage dries out.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz cooked smoked sausage, sliced
• 4 cups cabbage, thinly sliced
• 1/2 onion, sliced
• 1 tbsp mustard
• 1 tbsp apple cider vinegar
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a wide skillet

   Heat oil in a wide skillet. Brown sliced fully cooked sausage over medium-high for 4 minutes.

2. 02

   Add onion and cabbage

   Add onion and cabbage. Cook 8–10 minutes, stirring, until softened and golden at the edges.

3. 03

   Stir in mustard and vinegar, scraping up browned bits

   Stir in mustard and apple cider vinegar, scraping up browned bits.

4. 04

   Bring it together

   Cook 2 minutes more until the sausage is steaming hot throughout.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Cut cabbage thinly so it softens before the sausage dries out.

Make it your own

Use fully cooked chicken sausage in place of smoked pork sausage.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.