Keto Sausage and Cabbage Skillet with Dijon Cream

Why You’ll Love This Recipe

• One-skillet, weeknight-easy comfort food with big flavor and minimal cleanup.
• Balanced richness: seared sausage, sweet cabbage, and a bright, mustardy cream.
• Keto-friendly and naturally gluten-free, with simple swaps for different tastes.
• Flexible: use kielbasa for smoky depth or Italian sausage for savory spice.

Grocery List

• Produce: Green cabbage, yellow onion, garlic, fresh parsley, lemon (optional)
• Dairy: Heavy cream, unsalted butter
• Pantry: Smoked kielbasa or Italian sausage, olive oil, chicken broth, Dijon mustard, whole-grain mustard (optional), apple cider vinegar, caraway seeds (optional), red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the Skillet

• 1 lb (450 g) smoked kielbasa, sliced into 1/2-inch coins, or 1 lb (450 g) Italian sausage (casings removed; slice or crumble)
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 small head green cabbage (about 1.25 lb/570 g), cored and thinly sliced
• 1/2 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp caraway seeds (optional but delicious)
• 1/4 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Dijon Cream Sauce

• 1/2 cup (120 ml) low-sodium chicken broth, divided
• 2/3 cup (160 ml) heavy cream
• 2 tbsp Dijon mustard
• 1 tsp whole-grain mustard (optional, for texture)
• 1 tsp apple cider vinegar or fresh lemon juice

Finishing & Garnish

• 2 tbsp fresh parsley, chopped
• Extra Dijon, to serve (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and sausage

Core and thinly slice the cabbage. Slice the onion into thin half-moons. Mince the garlic. Slice kielbasa into 1/2-inch coins, or remove casings from Italian sausage and slice or crumble. Chop the parsley. Have all ingredients within reach for a smooth, quick cook.

Step 2: Brown the sausage

Heat a 12-inch cast-iron or stainless steel skillet over medium-high heat. Add the olive oil, then the sausage in a single layer. For kielbasa: sear 5–7 minutes, turning once, until browned at the edges. For raw Italian sausage: cook 6–8 minutes, breaking up, until browned and cooked through to an internal temperature of 160°F (71°C). Transfer sausage to a plate, leaving drippings in the pan.

Step 3: Soften onion and wilt cabbage

Lower heat to medium. Add the butter and onion; cook 2–3 minutes until translucent. Add the cabbage, 1/2 tsp salt, and black pepper. Toss and cook 6–8 minutes, stirring occasionally, until wilted with some golden edges. Sprinkle in caraway and red pepper flakes (if using) during the last 2 minutes. Deglaze with 1/4 cup (60 ml) broth, scraping up browned bits; let most of the liquid evaporate, 1–2 minutes.

Step 4: Build the Dijon cream sauce

Push the cabbage to one side. Add garlic to the cleared space; cook 30 seconds until fragrant. Stir in the remaining 1/4 cup (60 ml) broth, heavy cream, Dijon, and whole-grain mustard (if using). Bring to a gentle simmer and cook 2–3 minutes, stirring, until the sauce lightly thickens and clings to the cabbage. Avoid a hard boil to prevent the dairy from splitting.

Step 5: Return sausage and finish the dish

Return the browned sausage and any juices to the skillet. Toss to coat everything in the mustardy cream. Simmer 1–2 minutes to warm through. Stir in the vinegar or lemon juice for brightness. Taste and adjust salt and pepper.

Step 6: Garnish and serve

Turn off the heat. Sprinkle with chopped parsley. Serve straight from the skillet or transfer to warm shallow bowls. Offer extra Dijon at the table for mustard lovers.

Pro Tips

• Use a large skillet (12-inch) so the cabbage can sear and steam without overcrowding, which keeps it crisp-tender instead of soggy.
• Let the sausage sit undisturbed for the first few minutes to develop deep browning—that caramelization drives flavor in the sauce.
• Keep the cream at a gentle simmer, not a rolling boil, to avoid curdling; add the acidic vinegar or lemon at the very end.
• Need a thicker sauce fast? Reduce for 1–2 extra minutes, or whisk in a tiny pinch (1/8 tsp) xanthan gum off heat.
• Different sausages vary in saltiness—always taste before adding more salt at the end.

Variations

• German-style: Use bratwurst, add 1 tsp extra caraway, and fold in 1/2 cup well-drained sauerkraut with the cabbage. Finish with a little whole-grain mustard.
• Spicy Italian: Use hot Italian sausage and add 1–2 tsp Calabrian chili paste with the garlic. Finish with extra black pepper and shaved Parmesan (optional).
• Bacon-mushroom: Crisp 4 slices of bacon first; cook 6 oz (170 g) sliced cremini in the drippings, then proceed. Use the bacon to garnish.

Storage & Make-Ahead

Cool quickly and store in airtight containers in the refrigerator for up to 4 days. Reheat gently over medium-low heat with a splash of broth or cream until hot. The dish can be frozen up to 2 months, though the sauce may separate slightly upon thawing; reheat gently and whisk to bring it back together. Make-ahead tips: slice cabbage and onion up to 2 days in advance; combine cream, mustards, and vinegar in a small jar and refrigerate; slice sausage the day before.

Nutrition (per serving)

Approximate values: 610 calories; 52 g fat; 20 g protein; 12 g total carbs; 2 g fiber; 10 g net carbs; 1100 mg sodium. Actual values vary based on sausage and exact ingredients.