If you’re on the lookout for a dish that’s flavorful, easy to prepare, and perfect for any weeknight dinner, look no further than cabbage and sausage. This humble yet satisfying combination brings together the hearty smokiness of sausage with the tender, slightly sweet flavors of cooked cabbage. Whether you’re feeding a family or meal-prepping for the week, this recipe checks all the boxes.

Cabbage and Sausage

Why Cabbage and Sausage?

Cabbage and sausage is a classic pairing found in many cuisines, from Eastern European comfort food to Southern U.S. soul food. The dish’s appeal lies in its simplicity and adaptability. The ingredients are affordable, readily available, and easy to customize with spices and add-ins. Plus, it’s a one-pan meal, making cleanup a breeze!

Ingredients

Main Ingredients:

  • 1 medium green cabbage, cored and thinly sliced

  • 1 lb (450g) smoked sausage (kielbasa or andouille), sliced into rounds

  • 1 large onion, thinly sliced

  • 2-3 cloves garlic, minced

  • 2 tablespoons olive oil or butter

Seasonings:

  • 1 teaspoon smoked paprika

  • ½ teaspoon crushed red pepper flakes (optional, for heat)

  • Salt and black pepper, to taste

Optional Add-Ins:

  • 2 medium carrots, julienned

  • 1 medium bell pepper, sliced

  • 1 tablespoon apple cider vinegar (for a tangy twist)

  • Fresh parsley or dill, chopped (for garnish)

Step-by-Step Instructions

  1. Prep the Ingredients: Begin by slicing the cabbage, sausage, onion, and any optional vegetables. Having everything prepped in advance will make the cooking process seamless.

  2. Sauté the Sausage: Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil or butter. Once hot, add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.

  3. Cook the Aromatics: In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.

  4. Add the Cabbage: Toss the cabbage into the skillet, stirring to coat it with the oil and onions. If you’re adding carrots or bell peppers, include them now. Sprinkle in the smoked paprika, crushed red pepper flakes, salt, and black pepper.

  5. Sauté and Combine: Cook the cabbage mixture for 8-10 minutes, stirring frequently, until the cabbage is tender but still slightly crisp. Return the browned sausage to the skillet and mix well.

  6. Optional Vinegar Splash: If you enjoy a tangy flavor, stir in a tablespoon of apple cider vinegar in the final minutes of cooking. This step brightens the dish and enhances the flavors.

  7. Serve and Garnish: Remove the skillet from the heat and garnish with fresh parsley or dill. Serve hot, either as a standalone dish or alongside crusty bread, rice, or mashed potatoes.

Tips for the Best Cabbage and Sausage

  • Choose Quality Sausage: Opt for high-quality smoked sausage for the best flavor. Kielbasa, andouille, or chorizo work particularly well.

  • Don’t Overcook the Cabbage: For the best texture, cook the cabbage until just tender. Overcooking can make it mushy.

  • Make It Low-Carb: This recipe is naturally low-carb and keto-friendly. For extra heartiness, consider adding cauliflower rice or zucchini noodles.

  • Spice It Up: Add more crushed red pepper flakes or a dash of hot sauce if you like a spicier kick.

Variations to Try

  1. Add Potatoes: Dice some baby potatoes and sauté them with the onions for a more filling meal.

  2. Include Bacon: Start by cooking chopped bacon, then use the rendered fat instead of olive oil for extra richness.

  3. Use Red Cabbage: Swap green cabbage for red cabbage for a vibrant and slightly different flavor.

  4. Vegetarian Option: Replace sausage with plant-based alternatives or roasted chickpeas for a vegetarian version.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Freezing: This dish freezes well. Portion it into freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.

  • Reheating: Warm leftovers in a skillet over medium heat or microwave until heated through.

FAQs

1. Can I use different types of sausage?

Absolutely! This recipe works with any smoked sausage, including kielbasa, andouille, or even Italian sausage. For a milder flavor, try chicken sausage.

2. What can I serve with cabbage and sausage?

This dish pairs wonderfully with mashed potatoes, rice, polenta, or crusty bread. For a lighter option, serve it alongside a green salad.

3. Can I make this dish ahead of time?

Yes! This recipe reheats beautifully, making it perfect for meal prep. Store it in the fridge or freezer and warm it up when needed.

4. How do I prevent cabbage from getting soggy?

Cook the cabbage over medium-high heat and avoid covering the skillet. Stir frequently to ensure even cooking and stop once it reaches your desired tenderness.

5. Can I make this in a slow cooker?

Yes, you can! Sauté the sausage and aromatics first, then transfer everything to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.

Conclusion

Cabbage and sausage is a versatile, budget-friendly, and delicious dish that can easily become a household favorite. Its bold flavors, quick preparation, and adaptability make it a go-to recipe for busy weeknights or lazy weekends. With endless customization options and minimal cleanup, it’s no wonder this classic combo has stood the test of time.

Give this recipe a try, and don’t forget to experiment with your own twists. Whether you keep it simple or load it up with extras, this cabbage and sausage skillet is sure to hit the spot!

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