Sauteed Cabbage Sausage

Sauteed Cabbage and Sausage

This is a simple and flavorful dish that’s perfect for a quick weeknight meal. The cabbage gets tender and slightly sweet, while the sausage adds a savory and smoky taste.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound sausage (kielbasa, andouille, or smoked sausage all work well) sliced into 1/2-inch pieces
• 1 medium head of green cabbage, cored and chopped into 1-inch pieces (about 2 lbs)
• 3 cloves garlic, minced
• 3/4 teaspoon kosher salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup water or chicken broth
• 1 tablespoon apple cider vinegar (optional)
• Chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Increase heat to medium-high and add the sausage. Cook for a few minutes until browned on all sides.
3. Add the cabbage, garlic, salt, and pepper to the pan. Stir to combine and cook for 2-3 minutes, until the cabbage starts to wilt.
4. Pour in the water or chicken broth. Reduce heat to medium-low, cover the pan, and simmer for 15-20 minutes, or until the cabbage is tender-crisp. Stir occasionally to prevent sticking.
5. Once the cabbage is cooked through, remove the lid and increase heat to medium-high. Cook for a few more minutes, stirring occasionally, to allow some of the liquid to evaporate and brown the cabbage slightly.
6. If desired, deglaze the pan with the apple cider vinegar by scraping up any browned bits from the bottom. Let the vinegar simmer for a minute or two, then turn off the heat.
7. Taste and adjust seasonings with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.

Tips:

• For a richer flavor, you can substitute olive oil with bacon grease or duck fat.
• If you like things spicy, add a pinch of red pepper flakes along with the garlic.
• To add more depth of flavor, along with the onion, you can also saute diced carrots, bell peppers, or celery.
• You can adjust the amount of liquid depending on how you like your cabbage. For a softer texture, add a bit more water or broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.