Smothered Cabbage With Sausage Skillet (Print Version)

Smoky sausage meets sweet, tender cabbage in this hearty one-pan wonder perfect for busy weeknights.

# Ingredient List:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (about 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# How-To Steps:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss ingredients to combine evenly.
05 - Pour in chicken broth, cover the skillet, and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover skillet and return browned sausage to the pan. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasonings as needed. Serve hot.

# Helpful Tips:

01 -
  • Everything cooks in one skillet, so cleanup is practically nonexistent and you can relax after dinner.
  • The cabbage turns melt-in-your-mouth tender and soaks up all that smoky, savory flavor from the sausage.
  • It costs less than ten dollars to feed four people, and it tastes like you put in way more effort than you did.
  • Leftovers actually get better overnight as the flavors settle and deepen in the fridge.
02 -
  • Don't skip browning the sausage first, those crispy bits add so much flavor and texture to the finished dish.
  • If your cabbage isn't caramelizing, turn up the heat a little and let it sit undisturbed for a minute or two before stirring again.
  • Taste before serving because different sausage brands vary wildly in salt content, and you might not need any extra at all.
03 -
  • Use a wide, heavy-bottomed skillet so the cabbage has room to caramelize instead of just steaming in its own moisture.
  • If you want extra color and flavor, let the cabbage sit undisturbed for a minute or two at the end to get crispy, golden bits on the bottom.
  • Pair this with a dry Riesling or a light-bodied red wine like Pinot Noir, the acidity cuts through the richness and makes every bite sing.
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