Smothered Cabbage With Sausage Skillet (Print Version)

Smoky sausage and tender cabbage come together in a hearty, one-pan skillet meal ready in just 45 minutes.

# Needed Ingredients:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (approximately 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# How-To Steps:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss all ingredients to combine thoroughly.
05 - Pour in chicken broth and cover the skillet. Cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return browned sausage to the skillet. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve hot.

# Expert Suggestions:

01 -
  • It turns a humble head of cabbage into something so rich and satisfying you forget you're eating vegetables.
  • Everything cooks in one pan, which means less cleanup and more time to sit down and actually enjoy dinner.
  • The smoky sausage flavors every bite without overpowering the sweet, tender cabbage.
  • It reheats beautifully the next day, sometimes even better than the first night.
02 -
  • Don't crowd the sausage when you brown it or it'll steam instead of sear, and you'll miss out on all that caramelized flavor.
  • Let the cabbage cook uncovered at the end so the excess moisture evaporates and the edges get golden and sweet.
  • Taste before serving because cabbage can be surprisingly bland if you undersalt it.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the cabbage those gorgeous caramelized bits.
  • Don't skip the step of browning the sausage first, that rendered fat and those crispy edges are where all the flavor starts.
  • If your cabbage releases a lot of water, just cook it a little longer uncovered until the liquid cooks off and the cabbage starts to brown.
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