Fried Cabbage With Sausage Recipe
We love easy one-pan meals. And this fried cabbage and sausage recipe is one of the staple recipes that we make permanently. The cabbage is cooked until softened but still crunchy along with simple ingredients, sausage, and seasonings. A hearty meal that comes together in just 25 minutes.
Ingredients
- ½ pound seasoned sausage
- 3 ½ cups green cabbage
- salt and black pepper to taste, about 1 teaspoon salt and ¼ teaspoon pepper, see notes
- 1-2 tablespoons cooking oil
- 1 teaspoon brown sugar
- a splash of water
- 2 teaspoon butter, salted or unsalted
Instructions
- With a sharp knife cut the cabbage into thicker slices for frying. Or you can also cut the cabbage into larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later. Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.
- In a large skillet, over medium-high heat, add some cooking oil and brown the sliced sausage. Remove to a side plate. In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first.
- Add a little bit of oil, chopped cabbage, salt, pepper, and sugar. Cook on medium-low heat until the cabbage is softened. You may need to add a couple of splashes of warm water or broth if you have any. Just to speed up the process.
- We don’t want the cabbage too soft, it needs to be slightly crunchy. Taste for seasoning, if you feel it needs more you can add seasoned salt, creole seasoning, garlic powder, cajun seasoning, or just a little garlic clove (minced).
- Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. Garnish with fresh parsley and serve as a side dish or as a main course with a side of rice, potatoes, or salad. This dish makes about 2 main course portions.
Notes
- The cabbage shouldn’t be cut too thin, otherwise, it will cook too quickly and become overly soft instead of deliciously crunchy. Cut it wider than thinner when preparing the cabbage.
- This recipe makes about 2 main course portions.
- Add some minced garlic when browning the sausage for extra savory flavoring to this dish.
- Add a slight kick of heat to this recipe by including some red pepper flakes in the seasoning.
- Be careful with seasoning the cabbage as the sausages are often well seasoned already and high in sodium. Depending on the sausage, you may not need any extra salt and black pepper at all.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 12gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 62mgSodium: 517mgPotassium: 329mgFiber: 2gSugar: 4gVitamin A: 220IUVitamin C: 30mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!