Fried Cabbage with Sausage
This cabbage and sausage skillet is a delicious, quick and easy one pot meal, ready in about 30 minutes. Sauté tender, sweet cabbage with your favorite sausage to create a super flavorful, hearty dish that will satisfy those comfort food cravings. Serve as a main course or as a crowd-pleasing side dish.
Servings: 6 servings
Calories: 245kcal
Ingredients
- 1 small head of green cabbage shredded or chopped
- 4 sausages pre-cooked, sliced
- 1 red pepper medium sized, diced
- 1 leek thinly sliced. Green part only for low-FODMAP.
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon thyme fresh or dried
- ½ teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
- Heat the olive oil in a large skillet.
- Add the sausage and sauté until browned. Remove from the pan and set aside.
- Add the leek and red pepper to the skillet and sauté until soft, about 5 minutes.
- Add the Dijon mustard and stir until well combined.
- Add half the sliced cabbage, herbs and spices and mix.
- Sauté for 5 minutes, until the cabbage has slightly wilted.
- Add the remaining cabbage, stir and sauté for 5 minutes.
- Add the browned sausage back to the skillet, stir in, and cook until the cabbage is soft and flavors are incorporated, about 5 minutes.
- Garnish and serve!
Notes
TIP: If your pan is large enough to fit the entire head of sliced cabbage, feel free to add it all at once. Adding it to the pan in two separate steps allows it to wilt slightly, creating more room in the pan for the remainder of the cabbage.
How to serve
This dish is best served hot, right from the skillet.- Serve on its own – it really doesn’t need anything else – just a fork!
- Garnish – with chopped parsley, red pepper flakes or Aleppo pepper and a squeeze of lime
- With a mash – serve over mashed rutabaga, colcannon or potatoes
- Over rice or noodles – add to shirataki rice, cauliflower rice or noodles
- Add cheese – add some crumbled queso fresco, cotija or feta
How to store
Store in a sealed container in the refrigerator for up to 4 days. It reheats beautifully in a skillet or warmed in the microwave.Variations
This is such a versatile dish. Here are a few of my favorite variations:- Smoked sausage and cabbage – use a smoked sausage and consider adding smoked sea salt in place of regular salt.
- Fried cabbage with bacon – because bacon goes with everything! Add a cup of chopped, cooked, crispy bacon.
- Southern fried cabbage – create a Southern classic by replacing the olive oil with butter, using andouille sausage, a few pinches of your favorite sweetener and Cajun seasoning
- Use crumbled sausage – you don’t need to use sliced sausage in a casing. Sauté your favorite homemade or bulk sausage and use that in place of pre-cooked sliced sausage.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 8g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 674mg | Potassium: 406mg | Fiber: 3g | Net Carbs*: 5g
https://radfoodie.com/fried-cabbage-with-sausage/
