Description
This Cabbage and Sausage recipe is a flavorful and hearty skillet dish featuring tender cabbage, spicy andouille sausage, and a blend of cajun seasonings. It’s a quick and satisfying meal perfect for weeknight dinners that combines the natural sweetness of cabbage with savory sausage and a touch of heat from the spices.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage (or any sausage you like; sliced thinly)
- 2 tbsp unsalted butter
- 1/2 large onion (diced)
- 1 medium head cabbage (shredded; about 8 cups)
- 1 14.5-oz can diced tomatoes (drained)
- 1 tsp cajun seasoning
- 1/2 tsp sea salt
Instructions
- Cook the sausage: Heat the olive oil in a large sauté pan or braiser over medium-high heat. Add the sliced sausage and cook for 1-2 minutes per side until browned and the fat renders. Remove sausage and set aside, leaving oil in the pan.
- Sauté the onions: Wipe down the pan to clean excess fat, then add the unsalted butter. Reduce the heat to medium-low and add the diced onions. Cook for 8-10 minutes until the onions are soft and starting to brown.
- Cook the cabbage: Add the shredded cabbage to the pan, cover, and cook for 3-4 minutes until the cabbage starts to wilt near the bottom. Uncover and stir, continuing to cook for another 1-2 minutes until the cabbage is slightly wilted but still crisp-tender.
- Combine ingredients and season: Add the drained diced tomatoes, cajun seasoning, sea salt to taste, and the cooked sausage back to the pan. Increase heat to medium-high.
- Finish cooking and reduce liquid: Stir fry the mixture for 3-4 minutes until the cabbage is fully wilted and most of the extra liquid has evaporated. Adjust seasoning if needed and serve hot.
Notes
- Use any sausage variety if andouille is unavailable; smoked sausage works well too.
- To make this dish spicier, increase the amount of cajun seasoning or add a pinch of cayenne pepper.
- For a low-fat version, omit the butter and use a non-stick spray instead of oil.
- Ensure to drain the diced tomatoes thoroughly to avoid excess moisture in the dish.
- This recipe serves well as a main course alongside rice or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
