Craving a cozy, satisfying meal that comes together in a flash? Look no further! This one-pan Vegetarian Sausage and Cabbage Skillet is the ultimate weeknight hero. It’s hearty, packed with savory flavor, and incredibly versatile. Using pre-shredded cabbage is our little secret for getting this delicious dinner on the table in under 20 minutes. It’s rustic comfort food at its absolute best!
Ingredients
• 2 tablespoons / 30 ml extra-virgin olive oil, divided
• 1 (8-ounce / 227g) package vegetarian sausage links
• ½ cup / 75g chopped onion
• 1 (8-ounce / 227g) package shredded cabbage
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetarian sausage links and cook, turning occasionally, until nicely browned on all sides, about 5 minutes. Remove the sausage from the skillet and set aside. Once cool enough to handle, you can leave them whole or slice them into bite-sized pieces.
2. Add the remaining 1 tablespoon of oil to the same skillet. Add the chopped onions and cook until they begin to soften, about 2-3 minutes.
3. Stir in the shredded cabbage, and season generously with salt and pepper. Cover the skillet and cook, stirring occasionally, until the cabbage is tender and wilted, about 10 minutes.
4. Return the browned sausage to the skillet with the cabbage. Stir to combine and cook for another minute or two, just until the sausage is heated through. Serve immediately.
Nutritional Information
• Servings: 4
• Calories: 233 kcal
• Protein: 15g
• Carbohydrates: 10g
• Fat: 15g
• Disclaimer: is an estimate and may vary depending on the specific used.
Pro Tips
• Customize Your Flavor: Experiment with different types of vegetarian sausage! Spicy Italian-style links will add a kick, while a bratwurst-style will give it a more traditional, savory flavor.
• Make It a Meal: Serve with a side of tangy applesauce and crusty bread for dipping, or toss in some cooked pasta or pierogies at the end for a complete one-pan dinner.
• Brighten It Up: A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in at the very end will brighten all the flavors and cut through the richness.
• Don’t Crowd the Pan: Use a large skillet to ensure the sausage gets a good, crispy brown sear and the cabbage sautés properly rather than steaming.
FAQ
Q: Can I make this sausage and cabbage skillet vegan
A: Absolutely! This recipe is easily made vegan. Simply ensure you are using a certified vegan sausage brand, as some vegetarian sausages contain egg or dairy. The other ingredients—olive oil, onion, and cabbage—are naturally plant-based.
Q: How can I add more protein to this vegetarian skillet
A: To boost the protein, consider adding a can of drained and rinsed cannellini beans or chickpeas along with the cabbage. You could also serve the skillet over a bed of high-protein quinoa instead of with bread.
Q: What can I use instead of vegetarian sausage
A: If you don’t have vegetarian sausage, you can substitute it with other plant-based proteins. Try using pan-fried smoked tofu, crumbled tempeh, or hearty mushrooms like cremini or portobello for a different but equally delicious savory flavor.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in a skillet over medium heat until warmed through. You can also reheat it in the microwave, though the cabbage may become softer.
