If you are looking for an easy recipe for dinner, then try this recipe for smoked sausage and cabbage. This is because it is inexpensive and can be cooked and ready within an hour.
What makes this recipe a winner is the combination of the sausage and cabbage. The sausage has great smoky and savory flavors while the cabbage absorbs the flavors and becomes tender.
Ingredients
For the Dish:
- 1 lb sliced sausage, Kielbasa or andouille recommended
- 1 medium head of green cabbage (around 2 lbs and chopped into 2-inch pieces)
- 1 medium yellow onion, sliced thinly
- 3 cloves garlic minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper (if you like heat)
- Salt and pepper to your taste
- 1/2 cup chicken broth or water
- 1 tbsp apple cider vinegar
- Freshly chopped parsley for garnish is optional
Instructions
Step 1: Brown the sausage
Heat a large skillet and add sliced smoked sausage in a single piece and cook for 3 to 4 minutes on each side till it’s cooked and has a nice golden brown color.
You can skip adding oil in this step because the sausage has oil and fat in it.
After the sausage is cooked, place it on a separate plate and set aside the oil in the pan for later.
Step 2: Sauté the Aromatics
Set the heat to medium. Add the butter and olive oil to the same pan.
As soon as the butter melts and foams, throw in the sliced onion.
It will take around 4 to 5 minutes for the onion to become soft and translucent, which includes occasionally stirring.
You will notice the edges beginning to turn golden.
Add in the minced garlic, and for the next 30 to 60 seconds, be careful and make sure it doesn’t burn while cooking, as garlic tends to burn fairly easily.
Add the Cabbage
Even though it might look like a lot at first, throw the chopped cabbage into the pan in parts if necessary.
Toss the cabbage in the buttery, garlicky mixture and make sure it combines with the onion and garlic.
In a minute or two, the cabbage will start to wilt.
If the cabbage was packed too full at the beginning, the pan will have enough space for all the leftover cabbage.
Add spices and cook with broth
Now add all the spices (paprika through broth).
Coat the cabbage evenly with the spices, then add the broth and vinegar, as these will steam the cabbage while giving extra flavor.
Fill with steam and soften
Put the lid on, put the heat on medium low, and cook for 12-15 minutes, stirring occasionally, until the cabbage reaches the softness you like (some like a little bite, others like it super soft).
It’ll cook down and change from bright green to a dull, a little golden color from the paprika.
Finish the dish
Now you can take the lid off, taste for salt and pepper, and let it cook for a couple more minutes until the broth evaporates and the flavors blend.
Add it to the now soft cabbage and stir it all together.
Serve
Put the fried cabbage and sausage in a serving dish.
Garnish with freshly chopped parsley, if desired, and serve hot as a complete meal with sides, if desired.
Tips for success
Don’t skip the sausage browning
Spending the time to brown the sausage creates crispy, brown edges from the rendered fat.
Rendered fat from the sausage creates a flavor base for the cabbage.
Though flexible, the cooking time for cabbage can be adjusted depending on the desired texture.
If you prefer the cabbage to be crispier and have more texture, aim for 10 minutes of cooking.
If you prefer a softer cabbage, aim for 18 to 20 minutes.
When you put the dry spices ahead of the liquid, they’re allowed to bloom and infuse their way into the fat.
This makes the flavor of the spices much more intense.
The smoked paprika is especially important as it mimics the sausage smokiness.
A large, wide, deep-sided, and oven-safe skillet is best because it gives the cabbage enough room to cook.
If the pan is too small, the cabbage will steam rather than caramelize.
Adjust the Heat Level
In case of wanting less spice, the red pepper flakes can be removed entirely, but keep in mind that the result will be less warm than intended.
If you would like even more spice, that could be added with another ingredient,
Feel free to use 1/2 tsp red pepper flakes with some hot sauce added towards the end.
Ingredient Swaps and Substitutions
- Sausage Alternatives: If you are looking for a leaner protein, you can use turkey sausage, but keep in mind that you will have to add an extra tbsp of oil to account for added fat. Substitutions can also be made with regular pork sausage links, and even, for a more smoky flavor, bacon can be cut into pieces.
- Cabbage Varieties: Green cabbage is the classic, but either savoy cabbage can be a more delicate with a sweeter flavor to the dish, or red cabbage can be more earthy (though this will also change the color of your dish significantly). For extra visual appeal, a 50/50 mix of red and green can also be used.
- Butter Substitute: Want to keep this dairy-free? Use a neutral oil to retain the intended flavor or go for bacon fat to add a more savory flavor.
- Broth Choices: You can use vegetable broth or even just water instead of chicken broth. You can use beef broth for a richer flavor. Since the broth is just for steaming, the flavor of the liquid won\t matter a lot.
- Vinegar Substitutes: You can use apple cider vinegar, but white wine vinegar or just white vinegar works too. All of these options will add acidity that brightens the meal and cuts through the sausage richness.
How To Store Fried Cabbage with Smoked Sausage
Refrigerating
Leftover fried cabbage with sausage will last about 4 days in the fridge.
You can store it in a jar or an airtight plastic container.
For meal prep, this dish is a good choice too, since the taste will get better over time and the flavors will blend after a day or so.
Freezing
You can freeze this dish for about 3 months, and it holds up decently.
You want to let it cool and then seal it in a freezer-safe container or ziplock, trying to eliminate air.
There will be a bit of a change in texture, and it will be softer, but taste will not be an issue.
Reheating
To reheat, just put it in a pan with a little bit of water or broth so it doesn’t dry out.
You want to stir it every so often while it warms up for at least 5 or so minutes.
If you’re reheating it in the microwave, get a smaller portion and do about a minute at a time, and stir it in between.
Make-Ahead Tips
If you’re short on time, the morning you’re planning on making this recipe, you can slice the sausage, chop the onions and cabbage, and mince the garlic the night before.
Store the ingredients separately in the refrigerator, then combine and cook when it’s time to eat.
Actual cooking time is only about 30 minutes, so it’s a fast and easy meal to prepare.
Serving Suggestions
This meal is hearty enough to eat on its own, but it goes well with several different side dishes as well.
Feel free to enjoy it on a bed of creamy mashed potatoes to soak up the juice or with buttered egg noodles, and enjoy it with a slice of cornbread.
If you want something lighter, a side salad with a tangy vinaigrette goes well to balance the rich flavors in the meal.
Roasted potatoes are a great side to go with this as well.
If you want to add vegetables to make it a more well-rounded meal, roasted carrots or sautéed green beans go well with this dish.
Fried Cabbage with Smoked Sausage
If you are looking for an easy recipe for dinner, then try this recipe for smoked sausage and cabbage. This is because it is inexpensive and can be cooked and ready within an hour.
What makes this recipe a winner is the combination of the sausage and cabbage. The sausage has great smoky and savory flavors while the cabbage absorbs the flavors and becomes tender.
Ingredients
- Ingredients
- For the Dish:
- 1 lb sliced sausage, Kielbasa or andouille recommended
- 1 medium head of green cabbage (around 2 lbs and chopped into 2-inch pieces)
- 1 medium yellow onion, sliced thinly
- 3 cloves garli,c minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper (if you like heat)
- Salt and pepper to your taste
- 1/2 cup chicken broth or water
- 1 tbsp apple cider vinegar
- Freshly chopped parsley for garnish is optional
Instructions
Instructions
Step 1: Brown the sausage
Heat a large skillet and add sliced smoked sausage in a single piece and cook for 3 to 4 minutes on each side till it's cooked and has a nice golden brown color.
You can skip adding oil in this step because the sausage has oil and fat in it.
After the sausage is cooked, place it on a separate plate and set aside the oil in the pan for later.
Step 2: Sauté the Aromatics
Set the heat to medium. Add the butter and olive oil to the same pan.
As soon as the butter melts and foams, throw in the sliced onion.
It will take around 4 to 5 minutes for the onion to become soft and translucent, which includes occasionally stirring.
You will notice the edges beginning to turn golden.
Add in the minced garlic, and for the next 30 to 60 seconds, be careful and make sure it doesn't burn while cooking, as garlic tends to burn fairly easily.
Add the Cabbage
Even though it might look like a lot at first, throw the chopped cabbage into the pan in parts if necessary.
Toss the cabbage in the buttery, garlicky mixture and make sure it combines with the onion and garlic.
In a minute or two, the cabbage will start to wilt.
If the cabbage was packed too full at the beginning, the pan will have enough space for all the leftover cabbage.
Add spices and cook with broth
Now add all the spices (paprika through broth).
Coat the cabbage evenly with the spices, then add the broth and vinegar, as these will steam the cabbage while giving extra flavor.
Fill with steam and soften
Put the lid on, put the heat on medium low, and cook for 12-15 minutes, stirring occasionally, until the cabbage reaches the softness you like (some like a little bite, others like it super soft).
It'll cook down and change from bright green to a dull, a little golden color from the paprika.
Finish the dish
Now you can take the lid off, taste for salt and pepper, and let it cook for a couple more minutes until the broth evaporates and the flavors blend.
Add it to the now soft cabbage and stir it all together.
Serve
Put the fried cabbage and sausage in a serving dish.
Garnish with freshly chopped parsley, if desired, and serve hot as a complete meal with sides, if desired.
Notes
Tips for success
Don't skip the sausage browning
Spending the time to brown the sausage creates crispy, brown edges from the rendered fat.
Rendered fat from the sausage creates a flavor base for the cabbage.
Though flexible, the cooking time for cabbage can be adjusted depending on the desired texture.
If you prefer the cabbage to be crispier and have more texture, aim for 10 minutes of cooking.
If you prefer a softer cabbage, aim for 18 to 20 minutes.
When you put the dry spices ahead of the liquid, they’re allowed to bloom and infuse their way into the fat.
This makes the flavor of the spices much more intense.
The smoked paprika is especially important as it mimics the sausage smokiness.
A large, wide, deep-sided, and oven-safe skillet is best because it gives the cabbage enough room to cook.
If the pan is too small, the cabbage will steam rather than caramelize.
Adjust the Heat Level
In case of wanting less spice, the red pepper flakes can be removed entirely, but keep in mind that the result will be less warm than intended.
If you would like even more spice, that could be added with another ingredient,
Feel free to use 1/2 tsp red pepper flakes with some hot sauce added towards the end.
Nutrition Information:
Serving Size:
Approximately 1.5 cups (about 300g)Amount Per Serving: Calories: 285 kcalTotal Fat: 20ggCholesterol: 45mgmgCarbohydrates: 14ggFiber: 5ggSugar: 7ggProtein: 13gg