Smothered Cabbage With Sausage Skillet (Print Version)

Smoky sausage and tender cabbage come together in this easy, flavorful one-pan skillet for busy weeknights.

# What You Need:

→ Meats

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

→ Vegetables

02 - 1 medium green cabbage about 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 and 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 the sliced sausage and cook until browned on both sides, about 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion and carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning if needed. Serve hot.

# Expert Advice:

01 -
  • It cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The cabbage becomes tender and slightly caramelized, tasting nothing like the bland boiled stuff from childhood.
  • You can have dinner on the table in under an hour, even on a weeknight when energy is low.
  • Leftovers taste even better the next day, soaking up all that smoky, savory flavor overnight.
02 -
  • Don't skip browning the sausage first or you'll miss out on all that caramelized flavor that sticks to the pan and flavors the cabbage.
  • If your cabbage starts to stick, add a splash more broth or water instead of cranking up the heat, which will just burn it.
  • Let the cabbage cook long enough to get tender and sweet. Undercooked cabbage tastes sharp and sad.
03 -
  • Use a wide skillet so the cabbage has room to caramelize instead of steam in a pile.
  • Taste your sausage before you add salt, some brands are salty enough on their own.
  • If you want a little char, let the cabbage sit undisturbed for a minute or two toward the end instead of stirring constantly.
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