Cabbage and Sausage
Cabbage and SausageCabbage recipes are some of my favorites. A vegetable mixed with a protein is something that you can serve regularly and switch it up as needed. My Tomato, Bacon, Cabbage sauté is a huge crowd pleaser and I know you’ll love this one too.
When it comes to sausage, choose one that is most pleasing to you and your family. Because of the mildness of the cabbage, I recommend an andouille or spicy sausage, but if you’re not a fan of spicy foods, choose something a bit more mild.
Another huge benefit of this dish is that it fits so many diets. This is keto, paleo, gluten free, dairy free, sugar free and Atkins friendly, so it should be a great option for all kinds of guests. It’s sure to be a crowd pleaser!
Cabbage and Sausage Recipe
Ingredients:
2 Tbsp olive oil
3 Tbsp butter
1 lb andouille (or spicy) sausage
1 head cabbage, coarsely chopped
1 sweet onion, chopped
1 cup chicken stock
Salt and pepper to taste
Pull out a large cutting board and knife. Chop up your onion into small pieces and set aside.
Wash your cabbage and then chop up the entire head. You’ll want these to be coarsely chopped with pieces that aren’t too small.
Cut your sausage into slices. Halve each slice so that they are bite-sized pieces.
Place a large skillet over medium-high heat. Add butter and oil and heat until the butter has melted.
Add the onions, sausage, cabbage, and chicken stock to your skillet.
Cover and cook the mixture until the cabbage has softened slightly, about five minutes.
Remove the lid and season with salt and pepper to taste.
Continue to cook until the sausage is done, about 5 to 10 minutes depending on your choice and thickness of the sausage. Serve hot and enjoy!
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Ingredients
- 2 Tbsp olive oil
- 3 Tbsp butter
- 1 lb andouille (or spicy) sausage
- 1 head cabbage, coarsely chopped
- 1 sweet onion, chopped
- 1 cup chicken stock
- Salt and pepper to taste
Instructions
- Pull out a large cutting board and knife.
- Chop up your onion into small pieces and set aside.
- Wash your cabbage and then chop up the entire head. You'll want these to be coarsely chopped with pieces that aren't too small. Set aside.
- Cut your sausage into slices. Halve each slice so that they are bite-sized pieces..
- Place a large skillet over medium-high heat. Add butter and oil and heat until the butter has melted.
- Add the onions, sausage, cabbage, and chicken stock to your skillet.
- Cover and cook the mixture until the cabbage has softened slightly, about five minutes.
- Remove the lid and season with salt and pepper to taste.
- Continue to cook until the sausage is done, about 5 to 10 minutes depending on your choice and thickness of the sausage.
- Serve hot and enjoy!
