This hearty cabbage skillet combines smoky bacon, flavorful sausage, and a medley of vibrant vegetables, all simmered together in a savory soy and spice-infused sauce. The dish is finished with a creamy topping of sour cream, mayonnaise, herbs, and boiled eggs, making it rich, satisfying, and utterly irresistible. Whether served as a comforting main or a robust side dish, this skillet meal is perfect for family dinners, potlucks, or cozy weeknights.
Recipe description
This recipe is inspired by traditional Eastern European and rustic countryside dishes where cabbage, meat, and pantry staples come together to form deeply flavorful and satisfying meals. The core of this dish is a braised cabbage mixture with smoky bacon, sausage, and colorful vegetables such as carrots and bell peppers. It’s gently simmered with soy sauce, garlic, herbs, and aromatic spices to enhance the cabbage’s natural sweetness and deepen the savory umami notes.
The dish is topped with a rich mixture of chopped boiled eggs, sour cream, mayonnaise, dill, and seasoning, adding creaminess and a refreshing contrast to the tender vegetable base. It’s a complete meal on its own, bursting with flavor and nutrition.
Preparation, cook, and total times
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield
Serves 4–6 portions
Cuisine
Comfort food with Eastern European and rustic fusion influence
A full list of ingredients
Main Skillet Base
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Bacon: 200 g (7 oz), chopped
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Cabbage: 900 g (31.8 oz), finely shredded
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Sausage: 450 g (15.9 oz), sliced or cubed
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Onion: 1 yellow, finely chopped
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Red Onion: 1 medium, thinly sliced
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Carrot: 1 large, grated
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Red Bell Pepper: 1, sliced
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Yellow Bell Pepper: 1, sliced
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Garlic: 3 cloves, minced
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Vegetable Oil: As needed for sautéing
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Milk: ½ cup (120 ml)
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Soy Sauce: 5 tablespoons
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Salt and Black Pepper: To taste
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Garlic Powder: ½ teaspoon
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Onion Powder: ½ teaspoon
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Ground Paprika: 1 teaspoon
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Basil: ½ teaspoon
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Worcestershire Sauce: 1 tablespoon
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Grape Vinegar (or Apple Cider Vinegar): 1 tablespoon
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Fresh Parsley: Chopped, for garnish
Creamy Topping
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Boiled Eggs: 2, finely chopped
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Sour Cream: 3 tablespoons
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Mayonnaise: 2 tablespoons
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Dill: 1 tablespoon, chopped
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Salt, Black Pepper: To taste
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Nutmeg: A pinch (optional)
Step-by-step cooking directions
1. Prepare the cabbage base
Start by chopping the bacon into small strips and cooking it in a large skillet or pot over medium heat until crispy and browned. Remove the bacon from the pan and set aside, reserving the rendered fat in the pan.
In the same pan, sauté the sliced sausage until golden and slightly crisp on the edges. Remove and set aside with the bacon.
Add vegetable oil if needed and cook the chopped onions and red onions until translucent, about 3–4 minutes. Add grated carrots, red and yellow peppers, and minced garlic. Sauté for another 5–7 minutes until the vegetables soften and become fragrant.
2. Add cabbage and liquids
Add the shredded cabbage to the skillet. It may seem like a lot, but it will reduce significantly as it cooks. Pour in warm water just enough to moisten the cabbage and soften the fibers. Stir in the soy sauce, Worcestershire sauce, and milk. Cover and let the mixture simmer on low heat for 10–15 minutes.
Remove the lid and stir in salt, black pepper, garlic powder, onion powder, paprika, basil, and grape vinegar. Continue cooking uncovered for another 10–15 minutes, allowing excess moisture to evaporate and flavors to concentrate.
Return the bacon and sausage to the skillet. Mix well and allow everything to simmer together for 3–5 minutes.
3. Prepare the creamy topping
While the cabbage mixture simmers, finely chop the boiled eggs and mix them in a bowl with sour cream, mayonnaise, dill, salt, pepper, and a pinch of nutmeg. This creamy herb topping will add contrast to the rich and savory skillet.
4. Assemble and serve
Spoon the creamy topping over individual servings or place it as a dollop on top of the entire skillet before serving. Sprinkle with fresh parsley for brightness and aroma.
Serve warm with crusty bread, mashed potatoes, or as-is for a low-carb option.
Nutritional information (per serving, approx.)
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Calories: 480 kcal
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Protein: 22 g
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Carbohydrates: 18 g
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Fat: 35 g
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Fiber: 5 g
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Sugar: 6 g
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Sodium: Moderate–high
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Calcium and Vitamin A: High from cabbage, carrot, and dairy
The origins and popularity of the recipe
This dish reflects traditional flavors from Slavic and Balkan kitchens, where cabbage is a beloved staple and is often paired with preserved meats like bacon and sausage. These meals are typically built around seasonal, inexpensive ingredients but are elevated through slow cooking, seasoning, and layering of flavor.
The creamy topping of sour cream and boiled eggs adds a nod to both Russian and Central European influences, where similar garnishes are used to finish soups, stews, or layered dishes. The result is a globally inspired meal that feels both familiar and new.
Reasons why you’ll love the recipe
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A complete, one-pan meal that’s hearty and satisfying
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Combines smoky, creamy, tangy, and herby flavors
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Excellent way to use up cabbage and fridge vegetables
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Perfect for meal prep—reheats beautifully
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Freezer-friendly and batch-cook approved
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Flexible ingredients—you can swap sausage, bacon, or veggies easily
Health benefits
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Cabbage is packed with vitamin C, fiber, and antioxidants
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Carrots support eye health and immunity
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Garlic and onions boost immune support and digestion
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Eggs and dairy provide high-quality protein and calcium
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Fresh herbs offer anti-inflammatory properties
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The dish is naturally low in carbs (if served without bread)
Serving suggestions
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Serve with rye bread, flatbread, or mashed potatoes
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Pair with a cucumber salad or pickled vegetables for crunch
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Enjoy as a main dish or side with roasted chicken
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Add a side of boiled potatoes or spaetzle for a traditional feel
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A light beer or dry white wine pairs well with the hearty flavors
Cooking tips
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Slice vegetables evenly to ensure uniform cooking
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Simmer the cabbage long enough to soften but not overcook
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Add a splash of broth instead of milk for a lighter version
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Use smoked sausage for an extra depth of flavor
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Let the dish rest 5–10 minutes before serving to allow the flavors to settle
Variations to try
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Vegetarian version: Skip the bacon and sausage and add beans or mushrooms
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Spicy version: Add chili flakes or a spicy sausage
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Creamier version: Stir some of the creamy topping directly into the skillet
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Cheesy topping: Add grated cheese to the cream topping for richness
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Low-fat version: Use yogurt instead of sour cream and lean turkey sausage
A conclusion
This cabbage, sausage, and bacon skillet is a beautiful example of how simple ingredients can come together to create a deeply comforting and flavorful dish. With layers of sautéed vegetables, savory meats, aromatic herbs, and a creamy, herby topping, every bite feels indulgent yet balanced.
It’s easy enough to make for weeknights, satisfying enough to serve at family gatherings, and versatile enough to fit any season. Whether you’re cooking with pantry staples or reinventing your usual cabbage recipes, this dish will earn a place in your regular meal rotation.
A 10 comprehensive FAQ section
1. Can I use other types of sausage?
Yes! Kielbasa, bratwurst, or even spicy Italian sausage all work well.
2. Is it okay to skip the bacon?
Absolutely. Use just sausage or even a vegetarian protein if you prefer.
3. Can I make it ahead of time?
Yes, it tastes even better the next day. Just reheat gently on the stove.
4. Can I freeze this dish?
Yes, freeze in portions for up to 2 months. Defrost overnight before reheating.
5. What type of cabbage is best?
White cabbage works great, but savoy or napa can also be used.
6. How do I make it dairy-free?
Skip the sour cream and use dairy-free mayo or coconut yogurt in the topping.
7. Can I add more vegetables?
Definitely! Zucchini, spinach, or green beans all blend in nicely.
8. What if I don’t have Worcestershire sauce?
Use a mix of soy sauce and a splash of vinegar as a substitute.
9. Does this work with red cabbage?
Yes, but the color and texture will be slightly different—still delicious!
10. Can I serve this cold like a salad?
It’s best warm, but leftovers can be enjoyed chilled the next day.