If you’re looking for a hearty, wholesome meal that comes together in one skillet, you’re going to love this Sausage, Cabbage and White Bean Skillet Recipe. It’s one of those dishes that’s quick to make yet packed with flavor and texture—perfect for busy weeknights or whenever you crave comfort food without fuss. Trust me, once you try this, you’ll want to keep it in your dinner rotation!

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Why You’ll Love This Recipe

Super Quick to Make: From start to finish, this skillet recipe takes less than 20 minutes—a lifesaver on hectic days.
One-Pan Wonder: Cleanup is a breeze since everything cooks in a single skillet.
Nourishing and Filling: Thanks to protein-packed sausage and white beans paired with cabbage, it’s balanced and satisfying.
Versatile for Any Season: You can easily swap ingredients or add your favorite herbs to suit your mood or what’s in your fridge.

Sausage, Cabbage and White Bean Skillet Recipe - Recipe Step

Ingredients You’ll Need

Everything in this recipe works together to build layers of flavor and texture, from the savory sausage to tender cabbage and creamy white beans. I always keep a few pantry staples like cannellini beans on hand because they make weeknight meals so effortless.

Sausage, Cabbage and White Bean Skillet Recipe - Ingredients

Extra-virgin olive oil: Choose a good quality one for the best depth of flavor as it’s the base for cooking here.
Ground Italian chicken sausage: I love it for being leaner yet flavorful; feel free to swap for pork or turkey sausage.
Cherry tomatoes: These add subtle sweetness and a pop of color—look for ripe, plump ones.
Cabbage: Roughly chopped is perfect here; green cabbage works great, but try savoy for a softer texture.
Garlic cloves: Thinly sliced to infuse the dish with aromatic goodness without overwhelming.
Cannellini beans: I use canned beans for convenience—just drain and rinse to reduce sodium.
Fresh thyme leaves: Fresh herbs really elevate this skillet, but dried thyme works in a pinch.
Chicken stock: Adds richness and helps everything meld together beautifully.
Kosher salt and freshly cracked black pepper: Season to taste, and add a bit more pepper at the end for a nice kick.
Fresh Italian parsley: Stirred in at the end for a burst of freshness and color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this recipe flexible depending on what’s in my kitchen or my mood. It’s great as a base to build on, so don’t be shy about swapping veggies or spices.

Vegetarian Version: Swap sausage for smoked tofu or sautéed mushrooms to keep that smoky flavor but plant-based.
Spicier Kick: Add red pepper flakes or a diced jalapeño when cooking the garlic for some heat—I love this twist when I want a punch.
Different Beans: Navy beans or great northern beans work just as well if you don’t have cannellini on hand.
Seasonal Greens: Try kale or Swiss chard instead of cabbage—this is especially nice in cooler months.

How to Make Sausage, Cabbage and White Bean Skillet Recipe

Step 1: Brown the Sausage to Build Flavor

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it’s shimmering, add the ground Italian sausage. Break it up with a wooden spoon and let it brown evenly—this takes about 8 minutes. Don’t rush it; the browning is where a lot of the flavor comes from. Once browned, transfer the sausage to a plate and set aside. I found this low and slow technique really ups the taste compared to crumbling and cooking quickly.

Step 2: Sauté Tomatoes, Cabbage, and Garlic

Add the remaining tablespoon of olive oil to your skillet. Toss in the cherry tomatoes and let them cook undisturbed for about 4 minutes until they start blistering and softening—that little caramelization adds such a nice sweetness. Then, stir in the cabbage and garlic slices, cooking for another 2 minutes until the cabbage is just tender but still has a little crunch. This balance of textures is what I love about the dish.

Step 3: Combine Beans, Herbs, Stock, and Sausage

Stir in the drained cannellini beans, fresh thyme leaves, and chicken stock. Let everything cook together for about 3 minutes until the beans are warmed through. Now it’s time to add the browned sausage back into the skillet. Season everything with kosher salt and freshly cracked black pepper. I like to taste here and adjust seasoning, so you get it just right.

Step 4: Finish with Fresh Parsley and Serve

Stir in chopped fresh Italian parsley for a bright pop of color and flavor. Divide the skillet among four bowls and sprinkle a bit more black pepper on top before serving. Simple, satisfying, and so delicious!

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Pro Tips for Making Sausage, Cabbage and White Bean Skillet Recipe

Don’t Skip Browning the Sausage: That caramelized crust adds incredible depth you can’t get otherwise.
Watch Your Heat Levels: Medium-high heat gives you a quick sear without burning; adjust as needed so garlic doesn’t turn bitter.
Use Fresh Herbs: They brighten the dish at the end, making it taste fresher and more vibrant—dried just isn’t the same here.
Don’t Overcook the Cabbage: Aim for just tender so you maintain a little crunch and color in your skillet for the best texture.

How to Serve Sausage, Cabbage and White Bean Skillet Recipe

Sausage, Cabbage and White Bean Skillet Recipe - Serving

Garnishes

I like adding a sprinkle of freshly grated Parmesan or Pecorino Romano cheese for a salty, creamy finish. A little lemon zest brightens everything up, too—especially if your sausage is on the spicier side. If you enjoy a bit of heat, a dash of chili flakes on top is a simple but transformative touch.

Side Dishes

This skillet is a hearty meal on its own, but if you want to round things out, a side of crusty bread is perfect for soaking up all those yummy juices. Sometimes I serve it alongside a crisp green salad dressed lightly with a lemon vinaigrette for a fresh contrast.

Creative Ways to Present

For a special family dinner, I like to serve this recipe in individual cast iron skillets right at the table—it keeps things warm and looks inviting. You could also pile it onto baked potatoes or serve over creamy polenta for a cozy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep nicely for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day!

Freezing

This skillet recipe freezes well. I portion it out into freezer-safe containers and freeze up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat on the stovetop over medium heat with a splash of chicken stock or water to loosen things up and prevent drying out. Microwave works in a pinch, but I much prefer the skillet method for texture and flavor retention.

FAQs

Can I use other types of sausage in the Sausage, Cabbage and White Bean Skillet Recipe?

Absolutely! While Italian chicken sausage is lean and flavorful, you can substitute pork, turkey, or even vegetarian sausage depending on your preference. Just be sure to adjust cooking times if using thicker or pre-cooked sausages.
Is this recipe gluten-free?

Yes! This recipe is naturally gluten-free, provided you use gluten-free sausage and chicken stock. It’s a safe and tasty option for those with gluten sensitivities.
Can I prepare this Sausage, Cabbage and White Bean Skillet Recipe in advance?

Definitely! You can brown the sausage and chop your vegetables ahead of time to save prep during the week. Once combined and cooked, leftovers can be refrigerated or frozen as described above.
What can I substitute for cannellini beans?

If you don’t have cannellini beans, great northern or navy beans are excellent alternatives. You can also try chickpeas for a different texture and slightly nutty flavor.

Final Thoughts

This Sausage, Cabbage and White Bean Skillet Recipe truly feels like a hug in a bowl for me—it’s that satisfying mix of savory, tender, and fresh. I love how easy it is to throw together on a busy night without sacrificing any flavor. Give it a try, and I bet you’ll find yourself making it time and again, just like my family does. Happy cooking!