Fried Cabbage with Sausage
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
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1 tbsp vegetable oil or butter
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1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
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1 medium onion, chopped
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3 cloves garlic, minced
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1 medium head green cabbage (about 2–2½ lbs), cored and sliced
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½ tsp smoked paprika (optional, adds depth)
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Salt and black pepper, to taste
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¼ tsp crushed red pepper flakes (optional, for heat)
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¼ cup chicken broth or water (to help steam the cabbage)
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1 tbsp apple cider vinegar or a splash of lemon juice (optional, for brightness)
Instructions
1. Brown the Sausage:
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Heat oil or butter in a large skillet or Dutch oven over medium heat.
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Add sliced sausage and cook for 5–7 minutes, stirring occasionally, until browned.
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Remove sausage from the pan and set aside. Leave rendered fat in the pan for flavor.
2. Sauté Onion and Garlic:
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Add chopped onion to the pan and cook until soft and translucent, about 5 minutes.
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Stir in minced garlic and cook for 30 seconds, just until fragrant.
3. Cook the Cabbage:
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Add sliced cabbage to the skillet in batches if needed. Toss to coat with the onion mixture.
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Season with salt, pepper, smoked paprika, and red pepper flakes (if using).
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Pour in chicken broth or water. Cover and cook for 8–10 minutes, stirring occasionally, until cabbage is tender but not mushy.
4. Combine and Finish:
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Return the browned sausage to the pan and stir to combine.
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Cook uncovered for another 5 minutes to let flavors meld and excess liquid reduce.
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Taste and adjust seasoning. Add a splash of vinegar or lemon juice at the end for brightness, if desired.
5. Serve:
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Serve hot on its own or with crusty bread, potatoes, or rice.
Optional Add-Ins
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Bell peppers: Slice and sauté with the onions for extra flavor and color.
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Bacon: Fry before the sausage, and use bacon fat instead of oil. Crumble bacon on top at the end.
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Potatoes: Add small cubes of cooked or parboiled potatoes with the sausage for a one-pan meal.
Let me know if you’d like a spicy Cajun version, a low-carb tweak, or tips for using red cabbage instead.
