Sausage and Cabbage

Name: Sausage and Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 24 ounces smoked sausage, sliced into rounds; 1 small sweet onion, thinly sliced; 3 tablespoons salted butter; 1 medium head green cabbage (about 2 lbs.), cored and sliced; ½ cup chicken broth; 1 teaspoon kosher salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; Optional garnish: chopped fresh parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
3095 kcal
Course
Dinner
Cuisine
European

Sausage and Cabbage

Maisie Hall

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This easy Sausage and Cabbage is a delicious one pot meal that's ready for the table in about 30 minutes!

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Ingredients

Servings

1 tablespoon olive oil
24 ounces smoked sausage, sliced into rounds (I like turkey kielbasa)
1 small sweet onion, thinly sliced
3 tablespoons salted butter
1 medium head green cabbage (about 2 lbs.), cored and sliced
½ cup chicken broth
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Optional garnish: chopped fresh parsley

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Instructions

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sausage and brown on both sides (about 5-7 minutes). Use a slotted spoon to remove sausage to a plate and set aside.
Add onion to the pot and cook until tender (about 5-7 more minutes).
Add butter to the skillet with the onions. When the butter melts, stir in the cabbage and toss with the butter and onions to coat. Stir in broth, salt, garlic powder and pepper. Reduce heat to low, cover with a lid, and cook for about 10-15 minutes, stirring halfway through.
When the cabbage is tender, add the sausage back to the skillet. Cook and stir until warmed through (about 1 more minute). Garnish with fresh parsley just before serving.

Notes

Swap out the turkey kielbasa and use your favorite smoked sausage instead. Ground sausage or Italian sausage will also work.
Prep ahead: This dish can be made in advance and then reheated throughout the week for easy lunches or quick dinners.
The sausage and cabbage will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing the cooked dish, since the cabbage will have a weird watery, mushy texture when thawed.
Cooking for a smaller family? Cut all of the ingredients in half. The rest of the cooking instructions remain the same.
Play around with the ratio of ingredients. If you like more cabbage, you can use a large head of cabbage and decrease the sausage to just one pound (or less).

Nutrition Information

Show Details

Serving 1/6 of the recipe Calories 309.5kcal (15%) Carbohydrates 15.9g (5%) Protein 22g (44%) Fat 19.3g (30%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.6g Monounsaturated Fat 3.2g Cholesterol 80.5mg (27%) Sodium 1397.7mg (58%) Potassium 394.9mg (11%) Fiber 5.9g (24%) Sugar 7.5g (15%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 3095 kcal

% Daily Value*

Serving	1/6 of the recipe
Calories	309.5kcal	15%
Carbohydrates	15.9g	5%
Protein	22g	44%
Fat	19.3g	30%
Saturated Fat	4g	20%
Polyunsaturated Fat	0.6g	4%
Monounsaturated Fat	3.2g	16%
Cholesterol	80.5mg	27%
Sodium	1397.7mg	58%
Potassium	394.9mg	8%
Fiber	5.9g	24%
Sugar	7.5g	15%