With only a handful of ingredients and 30 minutes to spare, you can please the entire family with this delicious and Comforting Caraway Creamed Cabbage with Sausage.
You’ll be amazed at how quickly you can put this budget-friendly and delicious dinner table after a busy day.
Why not take the 30-minute dinnertime challenge, and make it for your family tonight?!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making creamed cabbage with caraway and sausage is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- sausage (Polska-kielbasa is shown here)
- light-colored oil
- green cabbage
- caraway seeds
- heavy cream
- salt and pepper
Kitchen tools and equipment needed:
- chef’s knife
- cutting board
- large high-sided skillet with a lid
- measuring cups and spoons
- bench scraper (for easily moving chopped food, optional)
- wooden spoon
Why this recipe works:
If you’re not a fan of sauerkraut, then fear not, this recipe tastes nothing like that.
The flavor does, however, have a German kick to it thanks to the caraway seed and mustard.
I wrote this recipe using deli-style mustard, but if you have a different, favorite type of mustard, like a stone-ground, German-style, Dijon, or anything other than a plain yellow hot dog mustard, by all means, use it.
What the mustard does is infuse a little bite and acidity to the cabbage, which helps to cut through the richness of the cream and balances the flavors nicely.
Switching out the sausage:
Another thing you may, or may not want to do, is switch out the sausage.
I used Polska kielbasa when writing this recipe.
However, if you prefer a smoked sausage, bratwurst, or even hot dogs…feel free to substitute.
*Note – If you do decide to use a sausage that is not already pre-cooked (like bratwurst or even Italian sausage), please pre-cook the sausage before adding it to the skillet.
How long will this creamed cabbage keep in the fridge?
Stored in an air-tight container, this dish will last 3-5 days in the refrigerator.
To reheat, do so in a covered microwave-safe container, OR heat in a skillet over medium heat, stirring occasionally.
Can this dish be frozen after cooking?
Although the texture of the cooked cabbage may be altered ever so slightly, it won’t change the taste of the dish.
As always, store in an air-tight freezer-safe container for up to 2 months.
Can purple cabbage be substituted for green cabbage, or can they be used together in this recipe?
Both colors of cabbages will work well in this recipe, and a mixture of both would be quite nice.
Will any color onion work in this recipe?
Yes. Any color onion will work.
What if I don’t like caraway seeds? Can I leave them out, or substitute with something else?
The caraway seeds really give this dish a German “flair!”
However, if you don’t like the flavor of caraway seeds, you can always leave them out entirely, or perhaps substitute either anise seeds or dill seeds.
Can half-and-half be substituted for the heavy cream?
For more German-inspired comfort foods, click on the titles for:
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s comforting budget family dinner of creamed cabbage with caraway and sausage.
- 1 head cabbage, outer leaves removed, and cored and sliced into ¼" - ½" slices
- 1 red onion, chopped
- 1 tablespoon grape seed oil
- 2 tablespoons butter
- 1 pound pre-cooked sausage, like a Polska kielbasas, or smoke sausage, cut into 1" pieces
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1½ tablespoons caraway seed
- 2 tablespoons deli-style mustard
- 3 tablespoon heavy cream
- Heat a large, high sided skillet over medium/high heat.
- Add the oil, butter and cut sausage to the skillet.
- Saute the sausage for 2-3 minutes, and add the chopped onion.
- Stir well and cook for an additional 2-3 minutes.
- Add at least half of the sliced cabbage to the skillet along with the salt and pepper. Stir.
- Cover the skillet and cook for approximately 10 minutes.
- Remove the cover and add the remaining cabbage, stirring to combine.
- Cook, stirring occasionally, for approximately 5 minutes.
- Reduce the heat to medium/low.
- Stir in the caraway seed, mustard and cream.
- Cook for additional 2-3 minutes, plate, and serve warm.
If substituting something other than a pre-cooked sausage, add additional cooking time to make sure the sausage is cooked through.
Substitutions for the deli-style mustard may be used. German-style, whole grain, Dijon, etc. Yellow hot dog mustard is not a good choice as it is too strong.
Serving Size2 cups
Amount Per Serving Calories 362Total Fat 30gSaturated Fat 11gUnsaturated Fat 0gCholesterol 74mgSodium 1537mgCarbohydrates 13gFiber 5gSugar 6gProtein 12g
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s easy 30-minute comfort food dinner of creamed cabbage with caraway and sausage just as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!