Sautéed Cabbage and Sausage
sandravalvassori.com
Sautéed Cabbage and Sausage is a quick and easy one-pan meal. Cabbage is cooked hot-and-fast–in a sauté pan with smoky sausage, onion, garlic, grainy mustard, and a splash of vinegar. The result is an insanely addictive dish that is brimming with savory, smoky flavors.
Servings: 4 to 6
Ingredients
- 1 small (2 to 3 pound) head green cabbage
- 12 ounces kielbasa (smoked Polish sausage - see notes)
- 1 Tablespoon olive oil
- 2 tablespoons unsalted butter (or use olive oil)
- 1 small onion, diced
- 1/4 teaspoon kosher salt, plus more to taste
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon caraway seeds
- Pinch red pepper flakes (optional)
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon wholegrain mustard (or use Dijon)
Instructions
- Start by prepping your cabbage; cut the cabbage in half, remove the core from each piece, then slice and chop each half into bite-sized pieces. Set aside.
- Cut Kielbasa in half lengthwise, then slice crosswise into 1/2-inch-thick pieces.
- Heat a large pan over medium heat with 1 tablespoon oil. Add the sausage and cook, stirring occasionally, until lightly browned on both sides. This will take about 5 minutes total. Transfer the sausage to a plate and set aside.
- In the same pan, melt the butter over medium heat. Add the diced onion and a 1/4 teaspoon salt. Sauté until soft and translucent, about 4 minutes. Stir in garlic, caraway seeds and red pepper flakes, if using. Cook, stirring often, for 1 minute more.
- Add the chopped cabbage and black pepper. Cook, stirring often, for 10 to 12 minutes or until cabbage is tender but retaining a little bite.
- While the cabbage cooks, mix the vinegar and mustard in a small bowl.
- Once cabbage is cooked, drizzle in the vinegar-mustard mixture. Add the cooked sausage back into the pan and toss to combine. Continue to cook until sausage is heated through, about a minute or two. Season with a pinch more salt and little more pepper. Serve immediately and enjoy!
Notes
- Sausage: I like to use turkey kielbasa but any smoked sausage will work here. If using a pork kielbasa, you may not need to use as much oil.
- Kosher Salt: Smoked sausages can be quite salty so if your sausage tastes very salty to you, use less salt than the recipe calls for. I use Diamond Crystal kosher salt for all of my recipes unless noted otherwise. If using any other salt, use half the amount the recipe calls for, then add more if needed.
- Don't overcook the cabbage! The cabbage should be cooked until tender but still have a bit of a bite remaining. Keep in mind it will continue to soften even once it has been removed from the heat.