Looking for a hearty salad that feels satisfying enough for dinner? This Cabbage, Sausage, and Apple Salad brings together savory sausage, lightly sautéed cabbage, crisp apples, and fresh greens tossed in a tangy apple-cider mustard vinaigrette.
It’s cozy enough for cooler months but still fresh and vibrant thanks to the crunchy apples and bright vinaigrette. The combination of warm ingredients with crisp greens creates a balanced dish that works beautifully for a quick weeknight meal or a satisfying lunch.
Put on your Apron First, and let’s get cooking!
Why You’ll Love This Recipe
• Perfect balance of warm and fresh – sautéed cabbage and sausage meet crisp apples and greens
• Ready in about 30 minutes – simple ingredients and quick steps
• Hearty enough for dinner – protein, vegetables, and healthy fats all in one bowl
• Easy to customize – use your favorite sausage or greens
• Great for fall or winter meals when apples are at their best
Ingredients
Cabbage
Lightly sautéed cabbage softens slightly but still keeps a pleasant crunch, giving this salad wonderful texture and a mild sweetness.
Sausage
I chose a Parmesan ground pepper chicken sausage from my local butcher, but any sausage you enjoy will work well — bratwurst, kielbasa, or Italian sausage are great options.
Celery
Celery adds subtle crunch and freshness. It’s also naturally rich in vitamin K and antioxidants that support overall health.
Olive Oil
Used both for sautéing and in the vinaigrette, olive oil adds richness and helps bring the dressing together.
Salt
Enhances and balances the flavors throughout the salad.
Apple Cider Vinegar
Provides a bright, tangy base for the vinaigrette that pairs perfectly with apples and cabbage.
Maple Syrup
A touch of natural sweetness balances the acidity of the vinegar and mustard.
Dijon Mustard
Adds flavor and helps emulsify the vinaigrette so it becomes smooth and well blended.
Mixed Greens (about 5 cups)
A mix of greens such as arugula and spinach adds freshness and color.
Medium Apple, cored and thinly sliced
A crisp apple brings sweet crunch and bright flavor that balances the savory sausage.
Optional: Toasted Walnuts
Add extra crunch and nutty flavor.
Optional: Fresh Chives
A light, fresh garnish that adds a mild onion flavor.
(Exact ingredient amounts are listed in the recipe card below.)
{All ingredients listed below with exact amounts needed.}
How to Make Cabbage, Sausage, and Apple Salad
Here we go — you’ve got this!
Step 1:
Heat 1 tablespoon of olive oil in a large Dutch oven or skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and heated through.
If using pre-cooked sausage, heat to an internal temperature of 165°F. Remove from the pan and set aside on a cutting board. Once slightly cooled, slice into rounds.
Step 2:
Add the sliced cabbage, celery, and a pinch of salt to the Dutch oven with the remaining sausage drippings. Cook, stirring occasionally, for about 5 minutes, until the cabbage begins to soften but still holds a slight crunch.
Step 3:
Prepare the vinaigrette. In a small bowl or jar, whisk together:
• Dijon mustard
• maple syrup
• apple cider vinegar
• 1 teaspoon salt
Slowly whisk in ¼ cup olive oil until the dressing becomes smooth and emulsified.
Step 4:
Return the sliced sausage to the cabbage mixture and stir gently. Add about half of the vinaigrette, allowing the warm cabbage and sausage to absorb the flavors. Remove from heat and allow the mixture to cool slightly.
Step 5:
Once slightly cooled, gently toss the cabbage mixture with the mixed greens. Add the sliced apples and optional toppings such as toasted walnuts or fresh chives.
Transfer to serving bowls and drizzle with the remaining vinaigrette.
Enjoy!
Table Conversation Starter:
What is one meal you remember loving when you were growing up?
Tips and Tricks:
–Don’t overcook the cabbage
You want it slightly wilted but still a little crisp for the best texture.
—Use a crisp apple variety
Honeycrisp, Fuji, or Pink Lady apples hold their shape well and add great sweetness.
-Let the warm ingredients cool slightly
Adding hot sausage and cabbage directly to the greens can wilt them too much.
–Make it ahead
You can prepare the sausage and cabbage mixture earlier in the day and assemble the salad right before serving.
–Add extra crunch
If braces aren’t an issue at your house, toasted walnuts or pecans add wonderful texture.
What to Serve with this:
Cabbage, Sausage, and Apple Salad with Apple-Cider Vinaigrette
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large Dutch oven or skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and heated through. If using pre-cooked sausage, heat to an internal temperature of 165°F. Remove from the pan and set aside on a cutting board. Once slightly cooled, slice into rounds.
- Add the sliced cabbage, celery, and a pinch of salt to the Dutch oven with the remaining sausage drippings. Cook, stirring occasionally, for about 5 minutes, until the cabbage begins to soften but still holds a slight crunch.
- Prepare the vinaigrette. In a small bowl or jar, whisk together: Dijon mustard• maple syrup• apple cider vinegar• 1 teaspoon salt. Slowly whisk in ¼ cup olive oil until the dressing becomes smooth and emulsified.
- Return the sliced sausage to the cabbage mixture and stir gently. Add about half of the vinaigrette, allowing the warm cabbage and sausage to absorb the flavors. Remove from heat and allow the mixture to cool slightly.
- Once slightly cooled, gently toss the cabbage mixture with the mixed greens. Add the sliced apples and optional toppings such as toasted walnuts or fresh chives. Transfer to serving bowls and drizzle with the remaining vinaigrette. Enjoy!
Notes
Tips & Tricks
- Don’t overcook the cabbage
You want it slightly wilted but still a little crisp for the best texture. - Use a crisp apple variety
Honeycrisp, Fuji, or Pink Lady apples hold their shape well and add great sweetness. - Let the warm ingredients cool slightly
Adding hot sausage and cabbage directly to the greens can wilt them too much. - Make it ahead
You can prepare the sausage and cabbage mixture earlier in the day and assemble the salad right before serving. - Add extra crunch
If braces aren’t an issue at your house, toasted walnuts or pecans add wonderful texture.
