This delicious Sausage and Cabbage Skillet recipe is low-carb deliciousness in a skillet. Each serving has less than 450 calories and less than 25 grams of carbohydrates (net). It’s easy to get excited about its nutritional values, but the taste is what will win you over.
Who doesn’t love Southern fried cabbage with sausage? Only those who have not had it – that’s who. When cabbage is cooked, it transforms into this lovely creation that tastes good and is actually healthy. Plus, the addition of sausage and bell peppers – yum!
Did I happen to mention that this is an easy weeknight dinner? It’s also easy to make on the weekend and great served as a flavorful side dish. It’s a great way to eat green vegetables!
For this easy skillet dinner, you need a few simple ingredients that you should be able to find at most grocery stores.
🥘Ingredients
- 1 head green cabbage
- 2 tablespoon butter
- ¼ cup olive oil divided
- 1 smoked sausage link, cut into ½ inch rounds
- ½ cup bell pepper sliced
- ½ cup yellow onion sliced
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 ½ cups chicken stock or chicken broth
🔪How To Make Sausage and Cabbage Skillet
For the sausage, you don’t want one of those little breakfast sausages. You want something more along the line of a “rope.” You get bonus points if you use smoked turkey sausage. And if it’s organic and raised free-range – even better.
To make this cabbage and sausage recipe, start by prepping your veggies. Go ahead and slice the bell peppers and onions and set them aside. Feel free to use any color of bell pepper that you like. It’s said you should “eat a rainbow,” so feel free to go for red, yellow, and green bell peppers.
For the head of cabbage, you need to core it first. Unlike lettuce that you can “womp” on a counter and pull out the core, cabbages are thick and it’s best to cut them in half and remove the core by cutting it out. Once the core has been removed, cut the cabbage in half again (now you have quarters) and cut it into thick slices.
Place a skillet over medium heat and melt the butter and add olive oil. Sauté the peppers, onions, and sausage for 4-6 minutes. You want the veggies to soften a little.
Next, add the cabbage to the skillet along with the seasonings (pepper, seasoned salt, and garlic powder). Toss the cabbage, veggies and seasonings for 3-4 minutes make sure that the cabbage gets coated.
Add 1 cup of chicken broth to the cabbage mixture and bring it to a boil over medium-high heat. Cover the skillet, reduce the heat to low, and cook for 10 – 12 minutes. Be sure to stir the cabbage every 4-5 minutes. Add additional chicken broth or chicken stock if needed.
Season with salt, if desired; however, additional salt will probably not be needed.
💭Cooking Tips and Notes
- The cabbage should not be soggy – unless you really like it soggy. It should have a little bit of “bite” to it when you test it. Kind of like al dente pasta.
- The size of the cabbage you use will determine the amount of chicken broth or chicken stock that you will need. If you use a small cabbage, you might only need ¾ cup of stock. If you use a large cabbage, you might need 1 ½ cups of chicken broth.
- Like fresh garlic? You can substitute a couple of cloves garlic in place of the garlic powder.
- Want to add a bit of heat? You can add a pinch of red pepper flakes to the skillet when you add the cabbage.
FAQ
You can store leftover fried cabbage in an airtight container for 3 to 4 ays in the refrigerator. Do not freeze leftovers.
📖 Recipe
Sausage and Cabbage Skillet
Equipment
- Large Skillet
Ingredients
- 1 cabbage
- 2 tablespoon butter
- ¼ cup olive oil divided
- 1 smoked sausage cut into ½ inch rounds
- 1 cup bell pepper sliced
- 1 cup onion sliced
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 teaspoon seasoned salt
- 1 ½ cups chicken stock or chicken broth
- salt if desired, to season
Instructions
- Cut the cabbage in half and cut out and remove the root. Cut the halves in half and then slice the cabbage. Rinse well, drain, and set aside.
- In a large skillet over medium heat, melt butter and add 2 tablespoons of olive oil.
- Sauté sliced peppers, onions, and sliced sausage until the peppers and onions have softened, about 4-6 minutes.
- Add the cabbage and seasoning to the skillet and toss for 3-4 minutes.
- Add 1 cup of chicken broth or stock and bring to boil over high heat. Cover, reduce the heat to low, and cook for 10 – 12 minutes, stirring every 4-5 minutes, adding more stock/broth if needed.
- Remove from the heat and serve hot. Season with salt, if desired.
Video
Notes
- The cabbage should not be soggy – unless you really like it soggy. It should have a little bit of “bite” to it when you test it. Kind of like al dente pasta.
- The size of the cabbage you use will determine the amount of chicken broth or chicken stock that you will need. If you use a small cabbage, you might only need ¾ cup of stock. If you use a large cabbage, you might need 1 ½ cups of chicken broth.
- Like fresh garlic? You can substitute a couple of cloves garlic in place of the garlic powder.
- Want to add a bit of heat? You can add a pinch of red pepper flakes to the skillet when you add the cabbage.
Nutrition
The nutritional values in this dish will vary depending on the brands that you use. The values here were estimated using the values from Butterball’s Natural Hardwood Smoked Turkey Sausage and are just an estimation.
Can’t get enough sausage? Here are some other tasty recipes featuring sausage at Southern Kissed:
Honey says
Husband couldn’t get enough of this amazing dish!
Lynda says
So glad it is husband-approved!