Craving a hearty, no-fuss meal? This Irish-style Cabbage and Sausage Recipe is rich, buttery, and packed with cozy pub-worthy flavour—perfect for St. Paddy’s Day, a classic Irish feast, or any night you need comfort on a plate!
So, you’ve heard of bangers and mash before when it comes to Irish food, but have you heard of bangers and cabbage?! Think juicy Irish sausage nestled into a bed of tender cabbage, all cooked in one pan with simple, bold flavours.
It’s just as comforting, just as hearty, and just as downright delicious. It’s the kind of meal that feels rustic and homey—like something straight out of an Irish countryside pub. Hey, a girl can dream, can’t she?!
If you’re looking for an easy, no-fuss dinner that still delivers on flavour, this is it. No fancy ingredients, no complicated steps—just good old-fashioned comfort food with an Irish twist. Whether you’re making it for St. Patrick’s Day or just need a cozy weeknight meal, this dish is guaranteed to hit the spot.
And bonus? It’s a one-pan wonder, which means fewer dishes and more time to kick back with a pint of Guinness (or a cup of tea, if that’s more your vibe). So, what are you waiting for? Channel your inner leprechaun, and let the luck of the Irish work its magic in your kitchen!
INGREDIENTS YOU’LL NEED TO MAKE THIS CABBAGE AND SAUSAGE RECIPE
To make this Irish-style cabbage and sausage dish, you’ll need a few simple, quality ingredients that come together to create that classic Irish comfort food flavour. Nothing too fancy—just hearty, flavourful staples that give this dish its rustic, cozy vibe. Let’s get into the details down below:
- Irish Sausages (Bangers): These sausages are the star of the dish. They’re juicy, savory, and seasoned with a blend of spices that give them a nice depth of flavour. You can find Irish bangers at most specialty stores or use a good-quality sausage like bratwurst if you’re in a pinch. The key is to get sausages that are juicy, with a good bit of fat to add flavour to the cabbage.
- Cabbage: A classic for any Irish dish! Cabbage is mild and naturally sweet, and it softens up beautifully when cooked. In this dish, it’s sautéed until tender and coated with all the delicious sausage drippings, making it a perfect complement to the sausages. You can use green cabbage for a traditional taste, but red cabbage also works if you want to switch things up.
- Garlic: Fresh garlic adds a lovely savory aroma and deepens the flavour of the entire dish. When sautéed, it brings out a rich, caramelized sweetness that complements the sausage and cabbage beautifully. Therefore, fresh minced garlic works best in this recipe.
- Butter: A bit of butter to sauté the veggies and bring out that rich, comforting flavour. It also helps create a glossy finish on the cabbage and brings everything together. You can use oil instead, if you prefer.
- Onions: A yellow or white onion adds some sweetness and depth to the dish, and as it cooks down, it becomes tender and slightly caramelized, adding even more savory goodness to this cabbage and sausage recipe.
- Broth or Guinness: You can go with a rich chicken or beef broth or, for an extra Irish touch, use Guinness. Both help to soften the cabbage and bring all the flavours together while adding moisture, richness, and a little depth to the dish. Guinness will bring a slight malty flavour to the mix, making it even more savory and giving it more of an Irish feel!
- Apple Cider Vinegar: A splash of apple cider vinegar gives a little tang and helps balance the richness of the sausage and cabbage. It also brightens up the dish, giving it that signature flavour lift without overpowering the other ingredients.
- Seasonings: Simple seasoning like salt and pepper is key here, but feel free to add a pinch of thyme or any other herbs you love. This helps bring out the flavours and enhances the overall depth in this cabbage and sausage recipe.
- Parsley: Adds a pop of colour and a subtle, earthy flavour to finish off the dish. It’s a nice touch to bring it all together and give it a fresh, vibrant feel.
HOW TO MAKE IRISH-STYLE CABBAGE AND SAUSAGE (KEY TIPS)
You can find full instructions for how to make this cabbage and sausage recipe in the recipe card down below. But here are a few quick tips to keep in mind:
- Use the right sausages. For that classic Irish flavour, try to get Irish bangers or a good-quality bratwurst. They have a nice balance of fat and seasoning, which makes the dish juicy and flavourful. If you can’t find those, any hearty sausage will work! Just make sure it has enough fat to cook into the cabbage for flavour.
- For best results, slice the cabbage into thin strips or shred it using a mandoline or sharp knife. This allows the cabbage to cook evenly and absorb all the delicious flavours from the sausage and broth.
- Use a heavy pan. A large skillet or Dutch oven will give you plenty of room to cook the sausages and cabbage without crowding. Plus, it allows the sausages to brown nicely while still giving enough space for the cabbage to cook down properly.
- Cook the cabbage gently. When cooking the cabbage, make sure to give it enough time to soften and caramelize a bit in the pan. This helps bring out its natural sweetness and adds depth to the dish. Avoid cooking it on too high a heat—low and slow is the way to go!
- Don’t skip the vinegar. The apple cider vinegar is key to balancing the richness of the sausage and the cabbage. It cuts through the fat and adds a little zing that really lifts the flavour. Don’t be shy with it, but don’t overdo it either—just a splash will do the trick.
- Let the flavours marry. After you add the broth or Guinness, make sure to let everything simmer together for at least 10 minutes. This allows the sausage drippings, cabbage, and liquid to blend together, giving you that rich, flavourful one-pan magic.
- Garnish with fresh parsley. Fresh parsley adds a burst of colour and a pop of flavour at the end. It’s not just for looks—parsley’s bright, fresh notes perfectly balance the rich flavours of the sausage and cabbage.
- Check for seasoning. Taste the dish before serving to check the seasoning. Depending on your sausage, you may want to adjust the amount of salt or pepper. Don’t be afraid to tweak it to your liking!
FREQUENTLY ASKED QUESTIONS
The main difference between a banger and a sausage lies in both the ingredients and the cultural context. A banger is a type of sausage popular in the UK and Ireland, typically made with a higher water content and often pork-based, which gives it a distinct, juicier texture. The name “banger” is believed to come from the way these sausages sometimes burst or “bang” during cooking, due to the moisture content.
Regular sausages, on the other hand, can be made from a variety of meats, like beef, chicken, or lamb, and may have a firmer texture and different seasoning depending on the region. While all bangers are sausages, not all sausages are bangers—bangers are just a specific, well-loved variety with a unique twist.
Can’t find Irish bangers? Don’t worry, there are plenty of great substitutes! Bratwurst is one of the closest options. It’s made with similar seasonings and a nice blend of pork and beef. If you prefer a bit more flavour, Italian sausage (especially the mild variety) is another solid choice—it brings some extra herbs and spices without overpowering the dish. You can also use kielbasa or breakfast sausage for a different take that still delivers a satisfying, hearty flavour. For a healthier and leaner option, turkey or chicken sausage also work. While these may not be identical to Irish bangers, they’ll definitely work in this recipe and still provide a delicious, comforting meal.
When cutting cabbage for sausage and cabbage, start by removing the tough outer leaves and trimming the stem. Then, cut the cabbage in half through the core, and place each half flat side down. Slice the halves into quarters, cutting around the tough core to remove it. From there, you can either slice the cabbage into thin strips or chop it into bite-sized pieces, depending on your preference. Thinly sliced cabbage will cook down more quickly and evenly, while larger chunks will hold up a bit better during cooking, adding more texture to the dish.
Adding vinegar to cabbage while boiling it serves a few purposes. First, it helps to balance the natural sweetness of the cabbage with a bit of acidity, which enhances the overall flavour profile. The vinegar also helps to soften the cabbage without making it mushy, preserving its texture while still allowing it to cook down. Additionally, the acidity can help neutralize any bitterness in the cabbage, creating a more pleasant taste. It’s a simple way to bring out the best in the cabbage while making it taste even more delicious in dishes like this Irish-style cabbage and sausage recipe!
Cooked cabbage and sausage will stay good in the fridge for about 3 to 4 days when stored properly in an airtight container. Make sure the dish has cooled down to room temperature before placing it in the fridge to prevent condensation, which can lead to sogginess. If you’re looking to keep it for a longer period, you can freeze it for up to 2 to 3 months. Just make sure to store it in a freezer-safe container or bag to maintain its flavour and texture. When reheating, be sure to warm it thoroughly to ensure it’s safe to eat!
MORE COMFORT FOOD FAVOURITES
ITALIAN SAUSAGE AND POTATO SOUP
GROUND TURKEY STUFFED SPAGHETTI SQUASH
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CABBAGE AND SAUSAGE RECIPE
Ingredients
- 1 pound Irish Pork Bangers (about 5 sausage links)
- 2 tbsp Butter (Irish butter for extra flavour)
- 1 large White or Yellow Onion thinly sliced
- 2 Cloves Garlic minced
- 1 medium head Green Cabbage cored and shredded
- ½ tsp Salt or to taste
- ½ tsp Black Pepper
- ¼ tsp Dried Thyme
- ½ cup Guinness (or low-sodium chicken broth for a non-alcoholic version)
- 1 tsp Apple Cider Vinegar
- Fresh Parsley chopped, for garnish, optional
Instructions
- Heat 1 tbsp of butter in a large skillet over medium heat. Add whole Irish bangers and cook, turning occasionally, until browned and cooked through (about 7-10 minutes). Transfer to a plate and set aside.
- In the same skillet, add the remaining 1 tbsp butter and sliced onion. Cook until the onions turn golden and caramelized (about 5 minutes). Stir in the garlic and cook for another 30 seconds.
- Add the shredded cabbage to the pan, season with salt, pepper, and thyme, and stir well. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but still has a slight bite.
- Pour in ½ cup Guinness (or broth) to pick up all those flavourful bits from the pan. Stir in 1 tsp apple cider vinegar to enhance the flavour. Let simmer for 5 minutes, allowing the liquid to reduce slightly.
- Nestle the cooked bangers back into the pan, cover, and let everything simmer together for another 5-10 minutes, until the flavours meld beautifully. Sprinkle with fresh parsley, and serve hot with mashed potatoes or Irish soda bread for the ultimate St. Paddy’s Day feast.
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