Fried Cabbage and Sausage
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
537 kcal
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Course
Main Course
Fried Cabbage and Sausage
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Fried Cabbage and Sausage is a hearty and savory one-skillet meal made with kielbasa and cabbage in just 30 minutes.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small white onion diced
- 4 cloves garlic minced
- 1 small cabbage head about 2lbs sliced into thin strips
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme chopped
- 1 lb polska kielbasa sliced into thin rounds
- 1 tablespoon parsley chopped
Instructions
- Place a large pan over medium-high heat, and add oil and butter, stirring until melted and foamy.
- Add diced onion and cook until soft and transparent, stirring for about 3-4 minutes.
- Add the garlic and cook it while stirring until fragrant and soft, about 2-3 minutes.
- Add cabbage to the pan and toss. Season it with salt, pepper, and smoked paprika.
- Let cabbage reduce by half for about 10 minutes, stirring occasionally.
- Add Worcestershire sauce and fresh thyme. Stir.
- Slice smoked Polska kielbasa into thin rounds and add it to the pan.
- When the cabbage has significantly reduced in volume and has begun to turn tender and slightly translucent, with browned bits, and the Polska kielbasa has slightly browned, the dish is ready to serve.
- Remove from heat and garnish with parsley.
Notes
- If you have a few extra minutes, I recommend searing the sausage first in the skillet until nicely browned. Remove it, set it aside, cook the cabbage in the sausage-infused butter and oil, and then add it back. This way, the cabbage will soak up all the delicious and deep flavors from the sausage, and I guarantee it will taste extra good.
- Use a large pan or cast-iron skillet; the cabbage needs the extra space to caramelize instead of steam.
- Slice the cabbage into even strips to ensure uniform cooking.
- Don't overcook the cabbage, or it will get mushy. You need it to be tender but slightly crisp.
- Taste and season the dish while it cooks. Salt and pepper bring out the flavors of the other ingredients, so adjust the seasoning as you cook.
- If you cook the sausage first, deglaze the pan with a splash (about two tablespoons) of broth or white wine and scrape the brown bits from the bottom of the pan before adding the cabbage. This will add an extra layer of flavor to the dish.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
18g
(6%)
Protein
19g
(38%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Cholesterol
87mg
(29%)
Sodium
1658mg
(69%)
Potassium
718mg
(21%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
664IU
(13%)
Vitamin C
88mg
(98%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 87mg | 29% |
| Sodium | 1658mg | 69% |
| Potassium | 718mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 88mg | 98% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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