Description
A delicious and easy sautéed cabbage recipe with smoked sausage, perfect for a comforting meal.
Ingredients
Scale
- 1 head fresh cabbage (Mine weighed about 3 pounds)
- 2 tablespoons unsalted butter
- 6–7 ounces smoked sausage (Sliced into rounds, I use andouille)
- 2 cloves garlic (Minced)
- 1 1/2 cups broth (Chicken, beef, or vegetable is fine; I used chicken)
- Salt and pepper to taste
Instructions
- Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half, resulting in 4 smaller chunks of cabbage. Slice each into smaller strips.
- Place a Dutch oven or large pot on medium-high heat.
- Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
- Add in the garlic and stir.
- Add the sliced cabbage and broth. The cabbage will take up most of the room in the pot. It will wilt down when it cooks.
- Cover the pot and reduce the heat to low. Cook for 15-30 minutes, depending on how tender you like your cabbage. For really tender cabbage, it takes 25-30 minutes; for a bit more firmness, cook for 15 minutes. Check in on it often and adjust accordingly.
- Open the pot, season with salt and pepper, and taste repeatedly to adjust as necessary. Serve when cool.
Notes
- Cooking time may vary based on personal preference for cabbage texture.
- Feel free to experiment with different types of sausage for varied flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg