A savory skillet combining smoky sausage with tender, sweet cabbage for a hearty, satisfying one-pan meal any night of the week.
# List of Ingredients:
→ Meats
01 - 14 oz smoked sausage (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 & Oils
07 - 2 tbsp olive oil or unsalted butter
→ Seasonings
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried thyme
10 - 1/2 tsp black pepper
11 - 1/2 tsp kosher salt (plus more to taste)
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Liquids
13 - 1/3 cup low-sodium chicken broth or water
# Directions:
01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion (and carrot and bell pepper if using). Sauté for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine thoroughly.
04 - Pour in chicken broth. Cover skillet and cook over medium heat for 10 minutes, stirring occasionally.
05 - Uncover and return browned sausage to skillet. Stir well and continue cooking uncovered for another 10-15 minutes, until cabbage is tender and slightly caramelized. Taste and adjust seasoning if needed.
