Cabbage and Sausage
Sliced chicken sausage browned in a cast-iron skillet, then green cabbage and onion cooked in butter in the same pan with garlic powder, smoked paprika, salt, and pepper, finished with apple cider vinegar and fresh parsley. One pan, about 25 minutes, and 4 servings.
Servings: 4 servings
Calories: 257kcal
Ingredients
- 2 Tablespoons avocado oil or olive oil
- 1 10-ounce package fully cooked chicken sausage sliced
- 1 Tablespoon unsalted butter
- 4 cups green cabbage cut into bite-sized pieces
- ½ cup finely chopped onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon pepper
- 1 teaspoon apple cider vinegar
Optional Garnishes:
- Freshly cracked pepper
- 1 Tablespoon chopped fresh parsley
Instructions
- Cook Sausage: In a large (12-inch) cast-iron skillet over medium heat, heat avocado oil. Once hot, add sliced sausages and cook until browned and crispy on both sides, about 5 minutes. Then, using a spoon, transfer sausages to a plate. Set aside.
- Cook Cabbage: In same skillet, melt butter then add cabbage, onion, garlic powder, salt, smoked paprika, and pepper. Cook, stirring occasionally, until cabbage is lightly tender and starting to brown at the edges, about 5 minutes. Pour in apple cider vinegar then return sausage to skillet and stir until warmed through, about 1 minute.
- Garnish and Serve: Remove skillet from stovetop heat, garnish with freshly cracked pepper and parsley, then serve.
Video
Notes
Refrigerator Storage: Store the prepared dish in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions: Reheat on the stovetop over medium heat or in the microwave in 30-second increments until warmed throughout.
Nutrition
Calories: 257kcal | Carbohydrates: 10g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1030mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 29mg | Calcium: 36mg | Iron: 1mg