One Bowl, One Pan Sausage-Apple-Cabbage Dinner

We were in Vermont for a round-trip college drop-off, and didn’t have time for a lot, but because it’s Vermont, where you can buy local craft beers at the corner gas station, it felt wrong not to hit the markets and load up on the many regional specialties. That means maple syrup and dairy of course — often the combination of both: I’ve discovered I really love maple Skyr — but also microgreens, cabbage, and some good-quality locally farmed meat, specifically sweet Italian sausages. Once home in New York, I just had to fry up the sausage, add the cabbage, onions, apples, a little vinegar, and dollop the whole thing with mustard. (And all in one skillet to boot.) So easy, so nourishing.

Sausage-Apple-Cabbage Skillet Dinner

3 small links (or a small “Sicilian-style” coil) sweet Italian sausage, about 12 ounces total
1 yellow onion, sliced
2 small apples, peeled and diced
shake red pepper flakes
kosher salt and freshly ground black pepper
1 head cabbage (preferably Napa), shredded finely with a sharp knife (about 6 cups)
olive oil, as needed
1/2 cup chicken broth
1/4 cup apple cider vinegar (or white wine or red wine)
whole grain mustard for serving
microgreens for serving (optional)

In a large skillet, brown sausage over medium-high heat. When sausage is brown on all sides (about 5 minutes total), remove from the pan, slice into “coins,” then add back to the skillet to finish cooking, another 3 to 5 minutes, before, again removing to a plate with a slotted spoon.

If there is a lot of pork fat in the pan, wipe out a little with a paper towel. Turn heat to medium. Add onion, apples, red pepper flakes, salt and pepper and cook until everything is softened, about 5 minutes. Add cabbage and cook until it wilts and sweetens, another 5 minutes, drizzling in a little olive oil if you think it needs some help. Toss sausage back into the pan along with chicken broth and cook until warmed through. Remove from heat, stir in vinegar and serve in bowls with a dollop of mustard and greens if using.

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Can you please just give a more specific quantity for the sausage? I never purchase links and would appreciate translating that to ounces? Thank you!


I would say about 12 ounces if you’re trying to cut back on meat (this is one of those recipes where a little goes a long way) or more like 16 ounces if you don’t think that will fly. You probably know your diners preferences better than I do. 🙂


Glad you like Vermont! If you ever want something from our brave little state, I can ship it to you!


I made this last night and I added potatoes as well. I put the potatoes in on their own after browning the sausage and cooked them for a few minutes before I added the other ingredients

Jen Banbury

Among the many reasons we are so happy to have moved to Vermont is the fact that we can live off mostly local products (meats, eggs, cheese, milk, veg, fruit, grains, flours, sweeteners, bread, beer, cider: the list is pretty endless). We are trying to meet as many of our local farmers as possible and put our money where our mouth is by paying a little more sometimes for food from amazing small-scale growers/raisers. This move has been our Covid silver lining and we feel lucky every. single. day.

Leslie Venolia

We made this and loved it last night; perfect for a wintery night. One question: Did you use uncooked or already cooked sausage? Used uncooked and it worked fine, but wondering what you selected. Thanks!


Er, yum!
I made this for dinner tonight!
I used bulk sausage and my own fermented cabbage-
Thanks for sharing this easy tasty recipe.