Sausage and Cabbage Skillet

Browned smoked sausage and sweetened cabbage share one skillet in this simple supper. Cider vinegar at the end balances the rich sausage and buttery vegetables.

Ingredients

• 400 g fully cooked smoked sausage
• 700 g green cabbage, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 20 g butter
• 100 ml chicken broth
• 1 tsp smoked paprika
• 1 tbsp cider vinegar
• ¼ tsp black pepper

Method

1. Slice the fully cooked sausage into thick coins. Remove the tough cabbage core and cut leaves into bite-sized strips.
2. Heat oil in a large deep skillet over medium heat. Brown sausage for 4–5 minutes, turning, then transfer to a plate.
3. Add butter and onion to the pan. Cook for 4 minutes, then stir in garlic and paprika for 30 seconds.
4. Add cabbage in two additions, turning until it begins to wilt. Pour in broth, cover and cook over medium-low heat for 10 minutes.
5. Uncover and cook for 5–8 minutes, stirring, until cabbage is tender and excess liquid evaporates. Return sausage and heat through.
6. Stir in cider vinegar and pepper. Taste before adding any optional salt, as sausage and broth are already seasoned. Serve hot; use only fully cooked sausage for the timing given.
7. Refrigerate leftovers within two hours in shallow containers for up to three days. Reheat until steaming hot throughout.

Choose fully cooked sausage

This method is written for fully cooked smoked sausage. Raw sausage needs a different cooking process and should not be swapped directly into the stated timing.

Let the cabbage steam first

A short covered stage softens the thicker pieces. Uncover afterward to evaporate liquid and concentrate flavor.

Taste before seasoning

Smoked sausage can be quite salty. Check the finished pan before deciding whether it needs more salt.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Stir in cider vinegar and pepper. Taste before adding any optional salt, as sausage and broth are already seasoned. Serve hot; use only fully cooked sausage for the timing given.

How should I store leftovers?

Refrigerate leftovers within two hours in shallow containers for up to three days. Reheat until steaming hot throughout.