Description
A hearty and flavorful one-pan dish featuring tender cabbage and smoky sausage, enhanced with aromatic onions, garlic, and a hint of apple cider vinegar. Perfect for a comforting family meal that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon salted butter
- 1 pound smoked sausage (or kielbasa, sliced into ½-inch pieces)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 head green cabbage (cored and coarsely chopped, about 6 cups)
- ¾ cup chicken broth
- 1 medium carrot (shredded, optional)
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Instructions
- Brown the Sausage: In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, about 4 to 5 minutes. Transfer the sausage to a plate and set aside to keep warm.
- Sauté Onions and Garlic: Reduce the heat to medium. Using the same skillet, add diced onions and cook until they are slightly softened, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Cabbage Mixture: Add the coarsely chopped cabbage, chicken broth, shredded carrot if using, apple cider vinegar, salt, pepper, and smoked paprika into the skillet. Cover the skillet and cook, stirring occasionally, until the cabbage starts to soften, approximately 15 minutes.
- Combine Sausage and Cabbage: Remove the cover, return the browned sausage to the skillet, and toss everything together. Continue cooking uncovered for another 5 to 10 minutes until the liquid has mostly evaporated and the cabbage is tender.
- Season and Serve: Taste and adjust seasoning if needed. Serve warm for a delicious and comforting meal.
Notes
- For added sweetness, include the optional shredded carrot.
- Smoked paprika adds depth but can be omitted if unavailable.
- Use kielbasa or any smoked sausage as preferred.
- Adjust salt according to the saltiness of the sausage used.
- This dish pairs well with crusty bread or over rice.
