This cabbage and sausage skillet is made with sweet potato, apple, cabbage, and sausage for a well-rounded meal or egg-free breakfast option.

Top view of finished skillet served in a bowl

Cabbage and Sausage Breakfast Skillet

If you thought that breakfast skillets were out of the question without eggs, I’m happy to show you another way! Breakfast skillets are an awesome option because they can be made in a variety of ways and pack a lot of flavor while being egg-free, dairy-free, and grain-free. This skillet is made with white sweet potatoes, sausage, cabbage, apple, and parsley.

The Ingredients for the Cabbage and Sausage Breakfast Skillet

  • White sweet potato. You can also use regular sweet potato if you can’t find white sweet potato, but keep in mind that it will be sweeter.
  • Sausage. To make this more of a breakfast dish, you can use a breakfast sausage like apple sausage. To make it more of a main dish, use bratwurst. I love this Niman Ranch nightshade-free Bratwurst!
  • Apple. I like to use gala apples for this dish.
  • Cabbage. 
  • Parsley.

How to make the Cabbage and Sausage Breakfast Skillet

  • Cook the sweet potato. Bring a medium pot of water to boil and add the sweet potato. Boil until tender, then strain and set aside.
  • Brown the sausage. Heat the avocado oil over medium heat in a large skillet and add the sausage. Brown on each side for about 3-4 minutes or until lightly crisped. Set aside.
  • Saute the vegetables. Add the apple to the skillet and saute until slightly softened. Add the cabbage, salt, and pepper and stir to combine. Cover the skillet, and allow to the cabbage to wilt over medium-low heat for 10 minutes, removing the lid every few minutes to stir.
  • Combine the rest of the ingredients. Once the cabbage is wilted, add the sausage, boiled sweet potato, and red wine vinegar and stir to combine.
  • Serve topped with chopped parsley and enjoy!

Top view of cooked cabbage and sausage breakfast skillet in pan

How do you make this dish AIP-friendly?

If you can’t locate an AIP-friendly sausage, you can also use ground pork with added seasonings like sage, thyme, etc. to give it that sausage feel!

How long does this keep in the fridge?

This skillet stays fresh for 3-4 days when stored in glass in the fridge.

Breakfast skillet served in a bowl

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Cabbage and Sausage Breakfast Skillet


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 medium white sweet potato, chopped
  • 2 tbsp avocado oil
  • 12 oz sausage, sliced (breakfast sausage, or bratwurst, see notes for AIP)
  • 1 apple, diced
  • 1 medium cabbage, shredded
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp red wine vinegar
  • 2 tbsp parsley, chopped

Instructions

  1. Bring a medium pot of water to boil and add the sweet potato. Boil until tender, then strain and set aside.
  2. While the sweet potato boils, heat the avocado oil over medium heat in a large skillet and add the sausage. Brown on each side for about 3-4 minutes or until lightly crisped. Set aside.
  3. Add the apple to the skillet and saute until slightly softened. Add the cabbage, salt, and pepper and stir to combine. Cover the skillet, and allow to the cabbage to wilt over medium-low heat for 10 minutes, removing the lid every few minutes to stir.
  4. Once the cabbage is wilted, add the sausage, boiled sweet potato, and red wine vinegar and stir to combine.
  5. Serve topped with chopped parsley

Notes

All nutritional facts are estimated and will vary.

To make AIP, use ground pork or turkey instead of sausage and season with herbs of choice.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 474
  • Fat: 34g
  • Carbohydrates: 29g
  • Fiber: 6.6g
  • Protein: 15.8g

Keywords: cabbage skillet