Sausage and Cabbage Skillet (Print version)
Browned smoked sausage and sweetened cabbage share one skillet in this simple supper.
# Ingredients:
Ingredients
01 -
400 g fully cooked smoked sausage
02 -
700 g green cabbage, sliced
03 -
1 onion, sliced
04 -
2 garlic cloves, minced
05 -
1 tbsp olive oil
06 -
20 g butter
07 -
100 ml chicken broth
08 -
1 tsp smoked paprika
09 -
1 tbsp cider vinegar
10 -
¼ tsp black pepper
# Instructions:
01 -
Slice the fully cooked sausage into thick coins. Remove the tough cabbage core and cut leaves into bite-sized strips.
02 -
Heat oil in a large deep skillet over medium heat. Brown sausage for 4–5 minutes, turning, then transfer to a plate.
03 -
Add butter and onion to the pan. Cook for 4 minutes, then stir in garlic and paprika for 30 seconds.
04 -
Add cabbage in two additions, turning until it begins to wilt. Pour in broth, cover and cook over medium-low heat for 10 minutes.
05 -
Uncover and cook for 5–8 minutes, stirring, until cabbage is tender and excess liquid evaporates. Return sausage and heat through.
06 -
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.
07 -
Refrigerate leftovers within two hours in shallow containers for up to three days. Reheat until steaming hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.