Smoked Sausage and Fried Cabbage

Ingredients

• 4 smoked sausage links (fully cooked, about 12 oz; sliced into 1/2-inch rounds (chicken, pork, or beef))
• 0.5 head cabbage (sliced into 1/2-inch strips, roughly 6-7 cups)
• 0.5 yellow onion (sliced or diced)
• 2 garlic cloves (minced)
• 1.5 tbsp olive oil (1-2 tablespoons)
• 1 tbsp butter
• 1.5 tsp Creole or Cajun seasoning
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.25 cup chicken broth

Steps

1. 1

   Slice the sausage links into ½-inch rounds. Then slice half of the cabbage into roughly ½-inch strips, cutting around the core. Save the other half of cabbage for a different recipe.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the sausage rounds and sauté for roughly 3-4 minutes until lightly browned. Remove the sausage to a separate plate and set aside.

3. 3

   To the same skillet, add the butter and onions. Sauté for 3 minutes just until the onions become translucent.

4. 4

   Add the minced garlic and sauté for an additional 30 seconds.

5. 5

   Now add the sliced cabbage to the skillet. Toss the cabbage with the onions and garlic.

6. 6

   Add the Creole seasoning, garlic powder, and smoked paprika to the skillet. Then pour in the chicken broth. Toss everything together making sure the cabbage is evenly coated with the spices.

7. 7

   Cook the cabbage, stirring and tossing occasionally, until it is tender to your liking and most of the liquid has evaporated. This should take roughly 10 minutes. You want the cabbage to be tender, but not mushy.

8. 8

   Now add the browned sausage back in the skillet and toss with the cabbage. Cook for 2 more minutes so the sausage can heat back up and the flavors can marry together.

9. 9

   Serve as is or with bread, rice, or your favorite side. Enjoy!

Notes

You can store any leftovers in an airtight container in the refrigerator for 3-4 days and reheat in the microwave or in a skillet until warmed through. For the sausage, Aidells smoked chicken & apple sausage is recommended, but any fully cooked smoked sausage (pork, beef, or chicken) works.

Nutrition per serving

• main
• skillet
• one-pan
• dinner
• lunch
• sausage
• cabbage
• quick