Fried Cabbage With Sausage
35 min
|
easy
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
This fried cabbage with sausage is a cozy, one-pan skillet dinner packed with smoky flavor and colorful veggies.
The tender cabbage, sweet peppers, and savory smoked sausage come together in a simple, budget-friendly meal.
It is perfect for busy weeknights, meal prep lunches, or anytime you want hearty comfort food without much fuss.
Ingredients (4 servings)
Ingredients
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How to Make Fried Cabbage With Sausage
-
Prep the ingredients
Place all ingredients near the stove so cooking moves quickly.
Slice the smoked sausage into ½-inch rounds if not already done.
Chop the cabbage, slice the bell peppers and onion, and mince the garlic.
-
Brown the sausage
Heat a large skillet over medium-high heat and add the olive oil and butter.
Add the sliced sausage in a single layer and cook until nicely browned on one side, about 3 to 4 minutes.
Flip the sausage slices and cook the second side until browned, about 2 to 3 more minutes.
-
Cook the onions and peppers
Transfer the browned sausage to a plate, leaving the drippings in the skillet.
Add the sliced onion and bell peppers to the skillet and cook over medium heat until slightly softened, about 4 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
-
Fry the cabbage with seasonings
Add the chopped cabbage to the skillet and toss well with the vegetables.
Sprinkle the vegetable bouillon, smoked paprika, salt, and black pepper evenly over the cabbage mixture.
If your bouillon is a paste, stir it in with 1 to 2 tablespoons water to help it dissolve.
Cook, stirring often, until the cabbage is tender with a slight bite, about 10 to 12 minutes.
-
Finish with vinegar and serve
Return the browned sausage and any accumulated juices to the skillet.
Drizzle in the apple cider vinegar and stir well to coat everything evenly.
Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
Serve the fried cabbage and sausage hot, straight from the skillet.
Garnish with chopped fresh parsley or green onion if you like a pop of color.
Substitutions
- Smoked sausage -> kielbasa
- Kielbasa brings the same smoky richness with a slightly garlicky note that tastes great with cabbage. Use the same amount and brown it well so the edges get crisp and flavorful.
- Butter -> extra olive oil
- Swap the butter for more olive oil to keep the dish dairy-free without losing richness. Olive oil handles high heat well and still gives a silky coating on the cabbage.
- Apple cider vinegar -> red wine vinegar or lemon juice
- Red wine vinegar gives a sharper, slightly fruity tang that cuts through the sausage and sweet peppers. Lemon juice works in a pinch and adds brightness, though the flavor feels a bit more citrusy than classic.
Tips
- Use a wide skillet
- A large, wide skillet gives the cabbage room to sear instead of steaming, so you get better flavor and texture.
- Control cabbage texture
- For softer cabbage, cover the skillet for a few minutes; for crunchier cabbage, cook uncovered and stir less often.
- Brown the sausage deeply
- Let the sausage sit undisturbed while it browns so the edges caramelize and leave flavorful browned bits in the pan.
- Adjust bouillon strength
- If your bouillon is very salty, start with half the amount and add more at the end if needed.
- Make it a full meal
- Serve this skillet over rice, egg noodles, or creamy mashed potatoes when you want a more filling dinner.
Nutrition Facts *
| Energy | 436 | kcal |
|---|---|---|
| Protein | 21 | g |
| Total Fat | 31 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the cabbage from turning mushy?
- Avoid overcrowding the skillet and keep the heat at medium or medium-high. Cook just until the cabbage is tender with a little bite, then turn off the heat. If needed, remove the sausage before that point so it does not overcook while you finish the cabbage.
- My sausage burned before it browned nicely; what went wrong?
- The pan was probably too hot or too dry. Keep the heat at medium or medium-high and make sure there is visible fat in the skillet. If the sausage seems to scorch, add a small splash of water and lower the heat slightly.
- Can I use pre-shredded coleslaw mix instead of chopping cabbage?
- Yes, coleslaw mix works well and saves prep time. Add it after the onions and peppers start to soften, then cook until just tender so the shreds do not disappear.
- How far ahead can I make this dish?
- This fried cabbage with sausage keeps well in the fridge for up to four days. Reheat in a skillet over medium heat with a splash of water until hot, then adjust salt if needed. The cabbage will soften more after sitting, but the flavors deepen nicely.
- Can I make this recipe spicier?
- Use a spicy smoked sausage or kielbasa, or add a pinch of red pepper flakes with the paprika. Taste near the end of cooking and add more pepper flakes if you want extra heat.
Serving Suggestions
This cozy skillet dinner is wonderful on its own or with a simple green salad and crusty bread.
For a smoky twist, add a pinch more smoked paprika or a handful of cooked, crumbled bacon at the end.
You can also stir in a spoonful of Dijon mustard for tangy depth that pairs beautifully with the sausage.
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