0 from 6 votes
Simple Fried Cabbage with Sausage
Make fried cabbage with sausage tonight! A classic, simple recipe made with just two main ingredients and ready in no time.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 -6
Calories: 547 kcal
Course:
Main Course
Cuisine:
German , American
Ingredients
- 2.5 lbs white cabbage chopped 1.2 kg, Note 1
- 2 medium carrots sliced
- 1 medium onion finely chopped
- 1 lb sausage thickly sliced, 450 g, Note 2
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 teaspoon smoked sweet paprika
- 1 tablespoon thyme
- 1 teaspoon granulated sugar more to taste
- 1 teaspoon caraway seeds optional but great
- ¼ teaspoon fine sea salt or Kosher, more to taste, Note 3
- ¾ cup chicken stock 180 ml
- 1 teaspoon balsamic vinegar
- Fine sea salt and ground black pepper
Instructions
- Prepare: Chop the cabbage, slice the carrots into thin rounds, and set them aside in a bowl. Finely chop the onions and set them aside separately from the other vegetables. Slice the sausages thickly and set them aside.2.5 lbs white cabbage (1.2 kg), 2 medium carrots, 1 medium onion, 1 lb sausages (450 g)
- Fry sausages: Heat 1 tablespoon of oil in the pan. Cook the sausage slices on medium-high heat until nicely browned on all sides. Remove them from the pan.
- Fry cabbage: Turn the heat down to medium-low, add the onions to the pan, and fry them in the sausage fat for about 5 minutes or until softer (Note 4). Add carrots, cabbage, butter, paprika, thyme, sugar, and salt. Stir well to combine and fry the mixture for 5 minutes.2 tablespoon butter, 1 teaspoon smoked sweet paprika, 1 teaspoon thyme, 1 teaspoon sugar, ¼ teaspoon fine sea salt
- Simmer: Pour in ¾ cup stock (180 ml), bring to a boil, cover, turn the heat down to low, and simmer the cabbage for about 5 minutes or until softer, stirring occasionally.
- Add sausages, some salt, and pepper to taste and simmer without the lid for about 5 minutes until the stock is reduced.
- Adjust the taste: Stir again and adjust the taste with more salt, pepper, 1 teaspoon of balsamic vinegar, and a bit more sugar if required.
Cup of Yum
Notes
- Green or sweetheart cabbage is also great.
- Other sausages: Kielbasa, cabanossi, andouille, chorizo, bratwurst, Frankfurters or Wieners, Italian sausage, etc.
- The salt you need depends on the saltiness of the stock you use. Start with just a little salt and add more later to taste.
- Fat: Depending on the sort of sausage you use, there might be much fat or little fat left in the skillet. Chorizo, for instance, will release a lot of fat; if you feel it’s too much, you can scoop some out and only leave about 1-2 tablespoons in the pan. On the other hand, Frankfurters or wieners will not release much fat; in this case, add 1 extra tablespoon of oil to the pan when cooking the onions.
Nutrition Information
Serving
1portion from 4
Calories
547kcal
(27%)
Carbohydrates
26g
(9%)
Protein
23g
(46%)
Fat
40g
(62%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
98mg
(33%)
Sodium
1643mg
(68%)
Potassium
981mg
(28%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
5974IU
(119%)
Vitamin C
111mg
(123%)
Calcium
156mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 547
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 547kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 1643mg | 68% |
| Potassium | 981mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 5974IU | 119% |
| Vitamin C | 111mg | 123% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.