This Cabbage and Sausage dish is a hearty, flavorful meal that’s quick, easy, and perfect for a cozy dinner. The combination of tender cabbage, savory sausage, and a few simple seasonings makes for a satisfying one-pan meal. You can make it with your favorite type of sausage—whether it’s smoked sausage, kielbasa, or fresh sausage links.
Here’s a simple recipe for Cabbage and Sausage:
Ingredients:
- 1 lb sausage (smoked sausage, kielbasa, or Italian sausage, sliced into 1/4-inch thick rounds or links)
- 1 medium head of cabbage, cored and chopped into bite-sized pieces
- 1 medium onion, sliced
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/2 teaspoon caraway seeds (optional, for a traditional touch)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 1/2 cup chicken broth (or water, or more as needed)
- 1 tablespoon apple cider vinegar (for a touch of acidity)
- 1 tablespoon Dijon mustard (optional, for extra flavor)
Instructions:
1. Cook the Sausage:
- Heat 1 tablespoon of olive oil or butter in a large skillet or Dutch oven over medium-high heat.
- Add the sausage slices and cook until browned, about 5-7 minutes, stirring occasionally. Once the sausage is browned, remove it from the pan and set it aside.
2. Sauté the Onion and Garlic:
- In the same skillet, add the remaining 1 tablespoon of olive oil or butter. Add the sliced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the Cabbage:
- Add the chopped cabbage to the pan, and stir to combine with the onions and garlic. Sprinkle with smoked paprika, caraway seeds (if using), salt, and pepper. Stir to coat the cabbage evenly with the seasonings.
- Cook for about 5 minutes, stirring occasionally, until the cabbage starts to soften and wilt.
4. Add the Broth and Simmer:
- Pour in the chicken broth (or water), scraping up any browned bits from the bottom of the pan.
- Cover the pan and let it simmer for about 10-15 minutes, stirring occasionally, until the cabbage is tender. If the mixture starts to dry out, add a little more broth or water.
- Once the cabbage is tender and cooked through, add the sausage back into the pan, along with the apple cider vinegar and Dijon mustard (if using). Stir to combine and let it simmer for another 5 minutes to heat everything through and blend the flavors.
5. Serve:
- Taste and adjust seasoning with extra salt and pepper if needed.
- Serve the cabbage and sausage hot, straight from the skillet, or over mashed potatoes, rice, or crusty bread.
Tips for Success:
- Sausage: You can use any sausage you like! Smoked sausage adds great flavor, but you can also use Italian sausage, kielbasa, or bratwurst. If using fresh sausage links, brown them whole and slice them after they’re cooked through.
- Cabbage: The cabbage can be cooked to your desired level of tenderness. If you like it slightly crisp-tender, cook for about 10 minutes. For softer cabbage, cook longer.
- Flavor Boosters: A splash of apple cider vinegar adds a nice tang, but you can substitute with white wine vinegar or even a little lemon juice for acidity. For a smoky kick, add a pinch of crushed red pepper flakes or smoked paprika.
- Optional Add-ins: You can throw in some potatoes (either diced or sliced) to make the dish more filling, or add carrots for extra color and sweetness. Just cook them along with the cabbage.
Storage:
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavors will continue to meld, making the dish even tastier the next day.
- Freezing: This dish can be frozen for up to 2-3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
This Cabbage and Sausage dish is a perfect one-pan dinner that’s quick, easy, and full of savory flavors. It’s comforting, satisfying, and a great way to use simple ingredients to make a delicious meal. Enjoy!
