Cabbage and Sausage Recipe

5 from 1 vote

Cabbage and Sausage Recipe

This Cabbage and Sausage recipe is one of the easiest and most delicious weeknight dinner that comes together in no time! The smoky flavor of the sausage and the delicious flavor of the cabbage are truly the stars in this delectable dish. You only need one skillet and about 30 minutes to make this delicious dinner. Combine simple ingredients and get a great dish with big flavor!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 376kcal

Author: Briana

Equipment

large cast iron skillet
spatula

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
16 ounces smoked sausage of choice, cut into rounds (like Kielbasa or Andouille)
1 large yellow onion, cut into thin strips
2-3 teaspoons kosher salt (added slowly and to taste)
14 cloves garlic, minced (about 1 bulb of garlic)
2 tablespoons lemon juice (juice of 1 lemon)
1 tablespoon lemon zest (zest of 1 lemon)
1 large head green cabbage, cored and chopped
1 teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional and to taste)
¼ teaspoon cayenne pepper (optional and to taste)
¼ - ½ cup beef broth, as needed (can sub chicken broth, vegetable broth, or water)
Garnish with parsley (optional)

Instructions

Heat a skillet over medium heat and add in 2 tablespoons of olive oil when it is hot. Sear your sausage pieces until browned on both sides (about 5-7 minutes). Once cooked, remove from pan and set aside. Do not drain the pan.
Add 2 tablespoons of unsalted butter to the same pan, followed by onions and a pinch of salt. Cook until softened (about 3 -4 minutes).
Once the onions are translucent, add in all of the minced garlic, 1 teaspoon of oregano, ½ teaspoon of smoked paprika, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ teaspoon of cayenne. Cook until the garlic is fragrant (about 30 seconds) and stir often to prevent burning.
Add a splash of the broth and stir to combine. Scrap any browned bits off the bottom of the pan.
Add in the head of chopped cabbage with 2 teaspoons of salt, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice. Add more broth if needed. Cook the cabbage in batches if needed. Cook on medium heat until the cabbage is softened and broth is absorbed. Cook until desired crispiness is achieved and there is no more liquid at the bottom of the pan.
Add the cooked sausages and any juices into the pan and stir to heat for about 2-3 minutes. Add any more seasonings to taste and then remove from the heat. Garnish with parsley and enjoy!
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stovetop or in the microwave. To freeze, store in an airtight freezer safe container for up to 2 months.

Notes

Deglaze the pan as needed if the dish dries out too much. Make sure to scrape the bottom of the pan to get that extra seasoning incorporated into the dish.
Taste as you go. It might seem obvious, but tasting the dish as you go along is key to making adjustments and achieving the perfect seasoning balance.
Season to taste. Add as much or as little spice as you’d like. We like things with a little kick, so our seasoning blends tend to be on the hotter side. Keep this in mind and add seasonings slowly.
Don’t burn the garlic! Keep it moving constantly in the pan, then immediately deglaze with broth to prevent burning. If the garlic is burned, you will need to start the process of cooking the aromatics all over again, as burnt garlic will add a bitter flavor.
Brown the sausage, but then remove it from the pan. We want the sausage to get nice browned sides, but we don’t want to overcook it and have it shrivel up. Cook for 5-7 minutes total and that’s it! This will help keep the sausage juicy.
Don’t skip the lemon juice and zest. A bit of bright acidity really rounds out this otherwise rich dish. It will really balance the flavors. You can use vinegar in place of lemon juice if you prefer.

Nutrition