Vegetarian Sausage and Cabbage Skillet with Apples
Sep 23, 2025
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This hearty sausage and cabbage recipe is a quick, one-skillet meal that combines tender sautéed cabbage, sweet apples and savory vegetarian sausage. Ready in just 30 minutes, my Vegetarian Sausage and Cabbage Skillet with Apples is a cozy fall favorite — perfect for weeknight dinners or as part of a festive German Oktoberfest spread with soft pretzels and a cold beer.
The beauty of this recipe is in its simplicity. It all started back in 2018, when I had an extra head of cabbage from a produce delivery and needed a way to use it up. Over the years, I’ve refined the flavors and tweaked the recipe. This final version celebrates the best of fall, even featuring Fuji apples from my own backyard trees. It’s proof that humble ingredients can create something comforting, flavorful and worth sharing around the table.
What You’ll Need for this Sausage & Cabbage Recipe
- Cabbage – Green cabbage is classic, though you can use red cabbage in a pinch. The sweetness of the dish will change with red cabbage.
- Vegetarian sausage – Use your favorite brand (I like Field Roast Smoked Apple & Sage, as it matches the flavors of the dish).
- Apples – Choose firm, slightly sweet apples like Fuji, Honeycrisp or Gala. Avoid tart apples, as the sweetness elevates the recipe.
- Onion & garlic – Classic aromatics for this sausage and cabbage recipe.
- Apple cider vinegar & stock – Used to deglaze the pan and help balance the natural sweetness from apples and cabbage.
- Caraway seeds – A nod to traditional German cooking, caraway really lifts the dish to another dimension. Do not skip this crucial flavor element.
How to Make This Oktoberfest-Inspired Skillet
This simple sausage and cabbage skillet comes together in less than 30 minutes for the ultimate weeknight one-skillet recipe. Here are the easy steps.
Brown the sausage. Cook until golden, about 4 to 5 minutes, then set aside.
Sauté the cabbage and onions. Let them soften and caramelize for about 8 to 10 minutes. Add garlic and stir until fragrant.
Add apples and spices. Sweet and aromatic additions, cook for another 4 to 5 minutes.
Deglaze the pan. Use apple cider vinegar and stock to pull everything together. Cook for about 5 more minutes, until the liquid is almost evaporated.
Bring it all back. Stir in the sausage, adjust seasoning and garnish with parsley for serving.
RECIPE TIPS & STORAGE
- Best apples to use: Firm, slightly sweet varieties like Fuji, Honeycrisp or Gala hold their shape best. These varieties also add a bit of necessary sweetness to balance the dish.
- Make it more authentic: Don’t skip the caraway seeds if you want that classic German flavor. Once they hit the skillet, the aroma lights up the room.
- Pairings: Serve alongside roasted potatoes or soft pretzels for a full German Oktoberfest-inspired meal.
- Storing leftovers: This dish reheats beautifully. Portion leftovers into airtight containers for up to 3 days.
Frequently Asked Questions
Of course. While this recipe is written with plant-based sausage, you can substitute your favorite pork or chicken sausage. Just make sure it’s fully cooked before serving, as cook times may vary depending on the type.
Sweet-tart apples like Fuji, Honeycrisp or Gala hold their shape while adding just the right balance of sweetness. You can use Granny Smith, though they are a bit more tart.
The recommended plant-based Field Roast sausages contain wheat gluten. You can swap in your favorite gluten-free sausage. All of the other ingredients are naturally gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat for the best texture, or use the microwave and stir every 30 to 45 seconds until heated through.
Vegetarian Sausage and Cabbage with Apples
Ingredients
- 2 tablespoons olive oil
- 12 ounces vegetarian sausage*, sliced into rounds
- 1 medium onion, thinly sliced
- 1 small head green cabbage, cored and thinly sliced (about 6 cups)
- 2 cloves garlic, minced
- 2 medium apples, Fuji, Honeycrisp or Gala, cored and sliced
- 1½ teaspoons caraway seeds
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- ¼ cup vegetable stock
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add vegetarian sausage and cook for 4 to 5 minutes, turning occasionally, until golden brown. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Stir in the onion and cabbage and onion. Cook for 6 to 8 minutes, until softened and beginning to caramelize.
- Stir in apple slices, garlic, caraway seeds, salt and pepper. Cook for another 4 minutes or so, until the apples soften slightly.
- Pour in apple cider vinegar and vegetable stock, scraping up any browned bits from the pan. Reduce heat to medium-low and simmer for 5 minutes until the liquid reduces and the cabbage is tender.
- Return the sausage to the skillet, tossing everything together to heat through. Taste and adjust salt and pepper, as needed.
- Sprinkle skillet with fresh chopped parsley and serve.
Notes
Like this? Leave a comment below!
The apples are a great addition!