Keto Smoked Sausage and Cabbage Skillet (One-Pan, 30-Minute Meal)

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"overhead shot of a rustic cast iron skillet with golden-brown sliced kielbasa, charred cabbage wedges, sautéed onions, and minced garlic, garnished with paprika and fresh parsley on a weathered wooden surface"

KEY INFO

  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Servings: 6
  • Difficulty: Easy
  • Diet: Keto, Low-Carb, Gluten-Free (check sausage labels)

EQUIPMENT NEEDED

  • 12-inch skillet or larger (cast iron preferred)
  • Sharp knife
  • Cutting board
  • Spatula
  • Alternative: Dutch oven or large sauté pan
Modern kitchen with white marble countertops, stainless steel appliances, cookware and raw ingredients like cabbage, sausage, diced onions, and spices on a cutting board under natural daylight.

INGREDIENTS

  • 14 oz smoked sausage (kielbasa or andouille), sliced ½-inch thick
  • 1 medium cabbage (about 2 lbs/900g), roughly chopped
  • 1 medium onion (150g), diced
  • 4 garlic cloves, minced
  • 2 tbsp butter or avocado oil (30ml)
Seasonings:
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2.5g)
  • 1 tsp paprika (5g)
  • ½ tsp onion powder (2.5g)
Optional:
  • 1 cup shredded mozzarella (100g)
  • Fresh parsley for garnish

METHOD

Sliced sausage browning in a cast iron skillet in a modern kitchen with green subway tile backsplash, wooden utensils and cream-colored prep bowls, shot in natural daylight from a 45-degree angle
  1. Heat your skillet over medium heat and add butter or oil.
  2. Add sliced sausage and cook until browned (5-7 minutes).
    Look for: Golden-brown edges
  3. Remove sausage and set aside.
Modern kitchen with green subway tile backsplash, wooden utensils, and cream-colored cookware. On the counter, translucent onions and garlic sauté in a cast iron skillet, with a bowl of browned sausage pieces beside it.
  1. In the same pan, add onions and garlic.
    Cook until: Translucent (3-4 minutes)
  2. Add cabbage, salt, pepper, paprika, and onion powder.
    Cook until: Cabbage is tender but still crisp (10-12 minutes)
Chopped cabbage being added to a skillet with onions in a modern kitchen, with steam rising and spices sprinkled over top, captured from a 45-degree angle
  1. Return sausage to pan and stir to combine.
    Heat through: 2-3 minutes
  2. Optional: Top with cheese and cover until melted (2-3 minutes).

CRUCIAL TIPS

  • Don’t overcook the cabbage – it should maintain some crunch.
  • Cut cabbage pieces roughly the same size for even cooking.
  • Brown the sausage well for extra flavor.
  • Use high-quality smoked sausage for best results.

STORAGE & VARIATIONS

Modern kitchen with green subway tiles, a dish of tender-crisp cabbage and sausage in a cast iron skillet garnished with fresh parsley on the marble countertop, and daylight streaming in.
Storage:
  • Refrigerate up to 5 days.
  • Freeze up to 3 months in an airtight container.
Scaling:
  • Recipe doubles easily – use a larger pan or cook in batches.
Common Mistakes:
  • Overcrowding the pan (work in batches if needed).
  • Skipping the sausage browning step.
  • Over-seasoning (sausage is already salty).
See also  Classic French Ratatouille
Variations:
  • Add red pepper flakes for heat.
  • Use different sausage varieties (chicken, turkey, spicy).
  • Add bell peppers for extra color and nutrients.
  • Stir in heavy cream at the end for a richer dish.
Per Serving (without cheese):
  • Calories: 285
  • Fat: 22g
  • Protein: 12g
  • Net Carbs: 6g

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