What is it about Cabbage and Sausage? They just go together, like peas and carrots or potatoes and gravy. These two basic and simple ingredients create a one pot supper you and your family will love!
All you need is Cabbage and Sausage!
Did anyone else sing the heading above to the tune of ‘All you need is Love’ by the Beatles? Just me?
Seriously though, you can make supper for your entire family of four or five or six if they aren’t big eaters with just cabbage and sausage. Okay and you are going to need a little water but you get the idea.
But this is one of those recipes that is so adaptable. So if you have some potatoes or carrots or whatever other veggie you like you can throw those in too.
Our favorite way to make this recipe is about as easy as you can get.
We use 1 large head of cabbage, 1 lb of smoked sausage, 2 cups of water and salt and pepper.
I truly think the secret to this recipe is the Conecuh Sausage.
Here’s the thing, unless you live in south Alabama you have probably never heard of Conecuh Sausage. So let me explain. Conecuh is made by a family owned business in Evergreen, Alabama and they have been making this sausage for longer than I have been alive.
I had no idea that Conecuh was not available at all grocery stores everywhere until I left for college. Let me tell you that was a traumatic moment.
The good news is that Conecuh Sausage will ship, so I survived. Even better that means that you can order Conecuh for your very own. Trust me on this. I am not getting paid by Conecuh, I do not have stock in the company, I don’t even know anyone that works there. Therefore I have no reason to promote it to you other than it is just that good. Life-changing, people.
For the sake of you and your loved ones I hope you will go to their site conecuhsausage.com and order you some. It is Amazing!
Okay enough on the glorious-ness that is Conecuh. Let’s talk about this Cabbage and Sausage recipe.
Cabbage & Sausage Single Pot Supper
- Large dutch oven or stew pot with lid (approx 7 qts)
- 1 Large Head of Cabbage chopped coarse
- 1 lb Conecuh Sausage (or mild, smoked sausage of your choice)
- 2 cups water
- Salt and Pepper to taste
- Slice sausage and saute in dutch oven (or other pot) until done and lightly browned, set aside.
- Add water and chopped cabbage to the pot. Do not drain the grease left from the sausage, unless there is a lot of it. Conecuh usually leaves a very small amount of grease.
- Bring water to a boil and then reduce heat (low/med-low) and cover. Cook on low heat about 15 minutes. Stir cabbage frequently.
- When cabbage has almost finished cooking. It should be soft but not mushy. Add salt and pepper to taste.Add sausage back to the pot, stir, cover and cook an additional 5 minutes.
- Serve nice and hot. Top dress with a pepper vinegar sauce if you want a little more heat.
This recipe is almost too easy, isn’t it?
Feel free to mix it up by adding potatoes, carrots or onions. When we add potatoes I usually go ahead and boil them in a separate pot and add at the end. If you want to cook everything together just make sure to add enough water to boil the potatoes. I prefer using less water because it seems to give everything more flavor.
Want more Cabbage or Cabbage and Sausage Recipes? Check out this Cabbage and Sausage Skillet recipe from Barefeet in the Kitchen. She’s not using Conecuh but she has at least 10 other recipes in her post that all use cabbage or sausage and they look delicious!
PS – Don’t forget the Conecuh and let me know if you love it as much as we do.