This spicy cajun sausage and cabbage recipe is one of the best southern recipes. It is a flavorful, straightforward, and easy dinner everyone will love. It is also low-carb and keto-approved. This dish stores well and is a good meal prep choice.
I love southern cooking and this cajun recipe is one of my favorite. It is super easy to make and inexpensive. Whenever I don’t know what to cook for dinner this recipe comes in handy. Everyone loves it and the leftovers taste great even a few days later.
How to Make Cajun Seasoning?
There is something about southern cooking, I am telling you – the flavors, the comfort that comes with it! I love cajun food and although I didn’t grow up with it I respect it as my own because it is one of my favorite cuisines.
Cajun seasoning is made of salt, black pepper, cayenne pepper, and oregano. I like adding coriander seeds as well. Place everything in a mortar and grind. I like to leave it coarse so it can be used as a rub.
Cajun Sausage and Cabbage Ingredients
This recipe is pretty easy and straightforward but definitely doesn’t compromise on flavor. Cabbage and sausage are the main ingredients, but there are a few others that bring the flavor to the next level.
- The Sausage – classic recipes call for andoulle sausage which is smoked pork sausage in beef casing. I have done it with turkey sausage as well and it still tastes great.
- The Cabbage – green cabbage works good. Keep in mind the cabbage looks big when it is raw but it shrinks during cooking so don’t choose the smallest one you see.
- The Cajun – I like Slap Ya Mama or Tony Chacheres. Homemade is a great option as well.
- Butter – when I cook southern food I always use butter and not oil. It adds so much more flavor.
- Apple Cider Vinegar – for acidity balance.
- Pinto beans – not all recipes call for that but I added these at the very last moment for an extra ingredient and more texture.
How to make cajun sausage and cabbage skillet?
I love this recipe because it is so easy and quick to make. All you need is a large skillet with a lid. Or you can make it into a large enough pot with a lid.
- Start by cooking the sausage in butter and cajun seasoning. When done it leaves burnt resedue on the skillet which is scraped in the next step for even more intense cajun flavor.
- Next are the veggies. Cook the onion with garlic for a few minutes and then add the cabbage. This is why you need a large skillet. The cabble shrinks during cooking so work in batches if your skillet is not big enough.
- After the cabbage is done cooking return the sausage to the skilet and cover until ready to be served.
- When served and the skillet is empty, whithout wiping it off turn the heat back on and add the beans. The same way as before scrape down the burnt pieces off the bottom of the skillet. You want the beans to be covered in that flavor and slightly toasted.
- Garnish with sour cream, the beans, and parsley.
How to store cajun cabbage and andouille sausage?
Both, cajun cabbage and andouille sausage are easy to store and last long in an air-tight container. To heat them up you can sprinkle a little bit of water and heat in the microwave or on the stovetop.
I would advise storing the andouille sausage separately from the cajun cabbage. That way when you are ready to heat them up you will have an evenly heated meal.
Other delicious southern recipes:
- My most favorite dish – Classic Creole Jambalaya!
- These delicious Sage Butter Brioche Rolls.
- Sunday Dinner Perfect Pork Chops with Plum Glaze!
And a few low-carb and keto-approved main dish recipes:
Spicy Cajun Sausage & Cabbage
- Large Skillet
- 2 Tbsp Butter
- 2 1 Medium Green Cabbage Chopped into 1 inch cubes
- 1 lb Smoked Sausage Chopped into 1 inch pieces
- 2 Tbsp Cajun Seasoning
- 1 Onion chopped
- 4 Tbsp Garlic minced
- 1 Can (15 ox.) Can Pinto Beans drained and rinsed
- 2 Tbsp Apple Cider Vinegar
- Melt half of the butter into a large skillet over medium high heat. Add the sausage and cook on both sides for about 8-10 minutes flipping half way through. Transfer to a plate and cover.
- Without turning off the heat melt the rest of the butter and scraping down the burnt pieces from the sausage. Add the onion and cook for a few minutes until it is transparant. Add the garlic and cook for additional 1-2 minutes.
- Add the cabbage and cajun seasoning and stir. Depending on the size of your skillet you mihgt have to add half of the cabbage and the other in a few minutes. Cover the skillet so the cabbage steams up and reduces it's size.
- Add the apple cider vinegar and stirr. If working in batches add the rest of the cabbage now. Stirr to combine and cover again for a few minutes.
- Return the sausage to the skillet and stir to combine. Transfer to plates to serve or to an air tight container to store.
- Turn the heat back on and add the beans. Stir and scrape down the bunrt pieces off the skillet. No need to add anything else to the beans. Toast the beans for a a few minutes so they are slighry toasty and covered in the flavord from the skillet.
- Remove from the heat and add on top of the dish. Sprinkle with parsley if using to serve.