Dirty Cabbage with Smoked Turkey Sausages combines tender green cabbage, browned smoked turkey sausage, onions, bell peppers, garlic, butter, and bold Cajun-style seasonings in one hearty skillet. The cabbage cooks in savory chicken broth until tender, while a final uncovered simmer gives it a slightly caramelized finish.
This recipe makes a satisfying weeknight dinner because you prepare everything in one large skillet or Dutch oven. Smoked paprika deepens the smoky flavor, while Cajun seasoning adds warmth. Red pepper flakes can bring extra heat, although you can easily leave them out for a milder dish.
Best of all, Dirty Cabbage with Smoked Turkey Sausages needs simple ingredients and straightforward cooking techniques.
I started making skillet cabbage when I wanted a vegetable dish substantial enough to serve as dinner instead of just another side. Adding smoked sausage changed everything. The browned sausage gives the cabbage plenty of savory flavor, while onions and bell peppers add sweetness as they soften in the butter. I especially like the last few minutes of cooking. Once the cabbage becomes tender, I remove the lid and let some of the broth evaporate. The edges begin to brown, and the flavor becomes noticeably richer. I usually make a large skillet because the combination of smoky sausage, buttery cabbage, and Cajun seasoning disappears quickly at the table.
Dirty Cabbage with Smoked Turkey Sausages: Easy Southern Skillet Dinner
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked turkey sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Transfer to a plate.
- Add the butter to the same skillet. Add the diced onion and bell pepper and cook for 3 to 4 minutes until they begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chopped cabbage and toss it with the vegetables and butter. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage begins to soften.
- Sprinkle in the smoked paprika, Cajun seasoning, onion powder, garlic powder, black pepper, and optional red pepper flakes. Stir until the cabbage is evenly seasoned.
- Pour in the chicken broth and return the browned smoked turkey sausage to the skillet. Stir gently to combine.
- Cover and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the cabbage reaches your preferred tenderness.
- Remove the lid and cook for another 3 to 5 minutes if you prefer less broth and more caramelized cabbage.
- Taste the cabbage and sausage and add salt or additional Cajun seasoning only as needed.
- Garnish with chopped fresh parsley and serve hot.
Notes
Browning the Sausage and Building Flavor
Brown the Smoked Turkey Sausage
Start Dirty Cabbage with Smoked Turkey Sausages by slicing 1½ pounds smoked turkey sausage into rounds.
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
Once the oil becomes hot, add the sausage in an even layer.
Cook for approximately 4 to 5 minutes, stirring occasionally, until the pieces develop browned edges.
Avoid constantly moving the sausage. Giving each piece time against the hot surface creates better browning.
Once the sausage has browned, transfer it to a plate and set it aside.
However, don’t clean the skillet. The flavorful browned bits left behind will season the vegetables and cabbage.
Sauté the Onion, Pepper, and Garlic
Reduce the heat slightly and add 3 tablespoons butter to the same skillet.
Once melted, add 1 diced medium onion and 1 diced bell pepper.
Cook the vegetables for approximately 3 to 4 minutes, stirring occasionally.
They should begin softening without becoming completely tender.
Next, stir in 3 minced garlic cloves.
Cook for about 30 seconds, just until the garlic becomes fragrant.
The combination of butter, onions, peppers, and garlic creates a rich foundation for Dirty Cabbage with Smoked Turkey Sausages.
Meanwhile, stirring the vegetables around the skillet helps loosen some of the browned sausage flavor left on the bottom.
Cooking and Seasoning the Cabbage
Add the Chopped Green Cabbage
Remove any damaged outer leaves from 1 large head of green cabbage. Then cut out the tough core and chop the remaining cabbage into manageable pieces.
Add the chopped cabbage to the skillet.
A large head can initially look like too much cabbage. However, it quickly loses volume as it heats and releases moisture.
Toss the cabbage with the softened onion, bell pepper, garlic, and butter.
Cook for approximately 5 to 7 minutes, stirring occasionally.
During this stage, the cabbage should begin wilting and softening.
Additionally, coating the cabbage with butter before adding the broth helps distribute the flavors throughout the dish.
Add the Smoky Cajun Seasonings
Sprinkle 1 teaspoon smoked paprika over the cabbage.
Next, add 1 teaspoon Cajun seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
For additional heat, add ¼ teaspoon red pepper flakes.
Toss everything thoroughly so the spices coat the cabbage evenly.
Wait until the end before adding much extra salt. Smoked turkey sausage, chicken broth, and Cajun seasoning can already contain plenty of sodium.
Therefore, tasting the finished Dirty Cabbage with Smoked Turkey Sausages gives you better control over the final seasoning.
The smoked paprika reinforces the sausage’s smoky character, while Cajun seasoning adds a warm, savory flavor that complements the cabbage.
Simmering the Cabbage and Sausage Together
Add the Broth and Return the Sausage
Pour 1 cup chicken broth into the skillet.
Next, return the browned smoked turkey sausage and any juices from the plate.
Stir gently until the sausage becomes distributed throughout the cabbage.
Bring the liquid to a gentle simmer.
Then reduce the heat to medium-low and cover the skillet or Dutch oven.
Cook for approximately 15 to 20 minutes.
Stir occasionally so the cabbage cooks evenly.
During this time, the cabbage becomes tender while absorbing the smoky, savory cooking liquid.
The sausage also releases more flavor into the broth, bringing all the components of Dirty Cabbage with Smoked Turkey Sausages together.
Finish Uncovered for Caramelized Cabbage
Once the cabbage reaches your preferred tenderness, remove the lid.
If you enjoy softer, brothier cabbage, you can serve it at this stage.
However, cooking it uncovered for another 3 to 5 minutes concentrates the flavors and allows excess broth to evaporate.
Stir occasionally as the cabbage cooks.
Some pieces may develop lightly browned edges, especially where they make contact with the bottom of the skillet.
That caramelization gives Dirty Cabbage with Smoked Turkey Sausages a richer finish.
Finally, taste the dish.
Add salt only if necessary. You can also add additional Cajun seasoning or red pepper flakes if you prefer stronger heat.
Serving and Customizing Dirty Cabbage
Serve It as a Main Dish or Side
Dirty Cabbage with Smoked Turkey Sausages has enough substance to work as a simple main course.
Spoon generous portions into shallow bowls and include plenty of browned sausage in each serving.
For a larger meal, pair it with cornbread. The slightly sweet corn flavor complements the smoky and spicy seasonings particularly well.
You can also serve the cabbage over rice. The rice absorbs the savory broth and turns the skillet into an even more filling dinner.
Mashed potatoes provide another comforting option.
Finally, sprinkle 2 tablespoons chopped fresh parsley over the skillet immediately before serving.
The parsley adds color and a fresh finish without competing with the stronger Cajun and smoked flavors.
Adjust the Heat and Texture
You can easily adjust Dirty Cabbage with Smoked Turkey Sausages to match your preferences.
For mild cabbage, omit the red pepper flakes and choose a mild Cajun seasoning.
For extra heat, increase the red pepper flakes slightly or add a dash of your favorite hot sauce when serving.
You can also control the cabbage texture through the cooking time.
For cabbage with more bite, begin checking it before the full 20-minute simmer. For very tender cabbage, let it cook a little longer.
Likewise, leave more broth in the skillet for a juicier dish or finish it uncovered for a drier, more caramelized texture.
These simple adjustments make it easy to prepare the cabbage exactly the way your family enjoys it.
Ingredients
- 1½ pounds smoked turkey sausage, sliced
- 1 large head green cabbage, chopped
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Salt, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked turkey sausage and cook for 4 to 5 minutes until browned. Transfer to a plate.
- Add the butter to the same skillet. Stir in the onion and bell pepper and cook for 3 to 4 minutes until they begin to soften.
- Add the minced garlic and cook for another 30 seconds.
- Add the chopped cabbage and toss it with the vegetables and butter. Cook for 5 to 7 minutes, stirring occasionally, until it begins to soften.
- Add the smoked paprika, Cajun seasoning, onion powder, garlic powder, black pepper, and optional red pepper flakes. Stir well.
- Pour in the chicken broth and return the browned turkey sausage to the skillet.
- Cover and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the cabbage reaches your preferred tenderness.
- Remove the lid and cook for another 3 to 5 minutes if you prefer less liquid and more caramelized cabbage.
- Taste and add salt or additional seasoning only as needed.
- Garnish with chopped fresh parsley and serve hot.
Frequently Asked Questions
What makes Dirty Cabbage with Smoked Turkey Sausages flavorful?
Browning the smoked turkey sausage first creates a savory foundation. Butter, onion, bell pepper, garlic, smoked paprika, Cajun seasoning, and chicken broth then build additional layers of flavor as the cabbage cooks.
Can I make Dirty Cabbage less spicy?
Yes. Leave out the red pepper flakes and choose a mild Cajun seasoning. Smoked paprika adds smoky flavor without creating the same level of heat as cayenne or red pepper flakes.
Why should I brown the sausage first?
Browning gives the sausage deeper flavor and creates flavorful bits on the bottom of the skillet. The vegetables and broth help incorporate those browned flavors into the finished dish.
How do I keep the cabbage from becoming too watery?
After the cabbage becomes tender, remove the lid and continue cooking for 3 to 5 minutes. The extra cooking time allows excess broth and moisture to evaporate while lightly caramelizing the cabbage.
What can I serve with Dirty Cabbage with Smoked Turkey Sausages?
Cornbread, rice, and mashed potatoes all pair well with this dish. You can also serve it alone as a simple skillet dinner because the smoked turkey sausage makes it hearty and satisfying.
Conclusion
Dirty Cabbage with Smoked Turkey Sausages transforms simple cabbage into a hearty skillet meal packed with smoky, savory flavor.
Browning the turkey sausage first builds a flavorful foundation. Then butter, onions, bell peppers, and garlic create an aromatic base before the cabbage goes into the skillet.
Smoked paprika and Cajun seasoning give the dish its bold character, while chicken broth keeps everything moist as the cabbage becomes tender. Finally, a few uncovered minutes can reduce the broth and create lightly caramelized edges.
Serve Dirty Cabbage with Smoked Turkey Sausages on its own or pair it with cornbread, rice, or mashed potatoes for an easy and satisfying dinner.
