Smothered Cabbage With Sausage Skillet
This smothered cabbage with sausage skillet recipe showcases the two main ingredients of this easy and tasty dish without having to add too many other components into the mix.
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INGREDIENTS
- ½ pound sausage or medium breakfast 3-4 sausages, i used pork, thick slice
- 3 ½ cups green cabbage
- Salt and black pepper to taste, about 1 teaspoon salt and ¼ teaspoon pepper, but be careful with seasoning as the sausages tend to be high sodium
- Cooking oil
- 1 teaspoon brown sugar
- ½ cup water or beef broth
- 2 teaspoon butter, salted or unsalted
INSTRUCTIONS
- We cut the cabbage into thicker slices for sauteing or you can also cut the cabbage in larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later.
- In a medium skillet, over medium heat, add some cooking oil and brown the sausages. Remove to a side plate.
- In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first. Add the cabbage, ½ cup water or broth for more flavor, salt, pepper, sugar. Stir through and simmer with a closed lid for 10-15 minutes over medium-low heat until the cabbage softens and most of the water evaporated. We don’t want the cabbage too soft, it needs to be slightly crunchy.
- Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. Serve hot as a main course with some potatoes, rice, or as a side dish. It makes about 2 good-sized side portions.
VIDEO
NOTES
- This recipe makes about 2 main course portions or 2-3 side dish servings. Enjoy it as is with steamed potatoes or rice. Or serve as a side dish at your dinner table with pretty much any meal.
- When selecting your cabbage, choose a head that is heavy and firm without any blemishes or dark spots.
- The cabbage shouldn’t be cut too thin, otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner when preparing the cabbage.
- It’s better to under season this dish and add more in towards the end than add too much at the start. This is especially due to the sausage being well seasoned (will depend on which sausage you are using, of course). These are likely to have a high sodium content. Alternatively, choose ground meats or sausages with very small seasoning or any at all.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 419kcalCarbohydrates: 9gProtein: 19gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 92mgSodium: 779mgPotassium: 493mgFiber: 3gSugar: 6gVitamin A: 330IUVitamin C: 46mgCalcium: 64mgIron: 2mg
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