Cabbage and Sausage Skillet
Cabbage and sausage is a classic pairing that’s enhanced with a simple spice blend. Make this recipe tonight for an easy dinner in under 30 minutes!
Servings: 6 people
Ingredients
- 2 tbsp olive oil
- 1/2 lb fresh Italian pork sausages removed from the casings
- 1/2 onion chopped
- 1 small red bell pepper chopped
- 2 garlic cloves minced
- 1 tsp salt and cracked black pepper to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp chili powder optional
- 1 small green cabbage thinly sliced
- 1/4 cup sugar-free tomato sauce
- 2 tbsp beef broth
- 1 tbsp fresh parsley chopped
Instructions
- In a large pot add olive oil over medium heat. Add sausage and cook until no longer pink.
- Add the onion and bell pepper to the sausage meat and cook for about 3 minutes. Then, add the garlic and cook for 30 seconds.
- Season with salt, and pepper, onion powder, garlic powder, paprika, oregano, and chili powder. Stir all well to combine.
- Add cabbage. Sauté for 5 minutes and stirring occasionally, until the cabbage is almost tender. Add tomato sauce and beef broth.
- Mix well to combine all the ingredients together. Close the pot with a lid. Reduce the heat to medium-low. Keep cooking for more 5 minutes.
- When the cabbage is very soft, it's done. Garnish with chopped fresh parsley. Enjoy!
Video
Notes
- You can use ground pork sausages if you don’t want to remove the casing from the sausages.
- I recommend using red or orange bell peppers as they are sweeter than green bell peppers.
- You can use a cast-iron skillet, non-stick pan, or stainless steel pan to make this recipe.
- To store: Store leftovers in an airtight container and store in the refrigerator for up to 5 days.
- To reheat: Reheat leftovers in the microwave or on the stove until warmed through.
Nutrition
Serving: 1/6 | Calories: 294kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Cholesterol: 45mg | Sodium: 533mg | Potassium: 346mg | Fiber: 6g | Sugar: 5g