Sautéed Cabbage And Sausage
A quick, one-pan meal with tender cabbage, smoky sausage, onions, and a tangy mustard-vinegar finish. High in protein and fiber, this low-carb dish comes together in just 35 minutes, making it ideal for weeknight dinners or meal prep.
Equipment
- 1 large sauté pan or skillet
- 1 Cutting board
- 1 Sharp Knife
- 1 small bowl for mustard-vinegar mixture
- 1 wooden spoon (or spatula)
- Measuring spoons
Ingredients
- 1 small head green cabbage 2–3 lbs, chopped into bite-sized pieces
- 12 oz kielbasa smoked Polish sausage
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter or extra olive oil
- 1 small onion diced
- ¼ tsp kosher salt plus extra to taste
- 4 garlic cloves thinly sliced
- ¼ tsp caraway seeds
- Pinch red pepper flakes optional
- ¼ tsp freshly ground black pepper plus extra to taste
- 2 Tbsp apple cider vinegar
- 1 Tbsp wholegrain mustard or Dijon
Instructions
- Prepare the Cabbage: Start by carefully preparing your cabbage. Cut the head of cabbage in half from top to bottom. Remove the thick, fibrous core from each half by angling your knife to slice it out. Once the core is removed, place each cabbage half flat-side down and slice it into thin strips, then chop into bite-sized pieces. Set the chopped cabbage aside in a large bowl. Prepping the cabbage first ensures everything cooks evenly and quickly later.
- Slice the Sausage: Next, take your kielbasa or smoked sausage and cut it in half lengthwise. Then slice each half crosswise into roughly ½-inch thick pieces.Uniform slices help the sausage cook evenly and develop a nice sear in the pan. Set the sliced sausage aside on a plate for now.
- Brown the Sausage: Place a large sauté pan or skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot and shimmering, add the sausage slices in a single layer. Let them cook undisturbed for about 2–3 minutes to get a light brown crust, then stir occasionally to brown all sides evenly. This step adds a smoky, savory flavor to the dish. Once browned, transfer the sausage to a separate plate, leaving the flavorful oil in the pan.
- Sauté the Onion: Reduce the heat to medium and add 2 tablespoons of butter to the same pan. As it melts, add the diced onion along with ¼ teaspoon of kosher salt. Stir occasionally, cooking until the onion becomes soft, translucent, and slightly golden, about 4 minutes. The butter helps to enhance the natural sweetness of the onion, building the base flavor for the dish.
- Add Aromatics: Once the onion is ready, stir in the thinly sliced garlic, ¼ teaspoon of caraway seeds, and a pinch of red pepper flakes if you like a gentle heat. Cook for about 1 minute, stirring constantly to avoid burning. This releases the aromatic oils from the garlic and spices, giving the dish its signature savory aroma.
- Cook the Cabbage: Add the chopped cabbage to the pan along with ¼ teaspoon of freshly ground black pepper. Stir thoroughly to coat the cabbage in the butter, onion, and aromatic mixture. Cook over medium heat for 10–12 minutes, stirring often. You want the cabbage to soften but still retain a slight bite, giving the dish a satisfying texture. Avoid overcooking, as the cabbage will continue to soften even after being removed from the heat.
- Prepare the Vinegar-Mustard Mix: While the cabbage is cooking, mix 2 tablespoons of apple cider vinegar with 1 tablespoon of wholegrain mustard in a small bowl. This tangy mixture will provide a bright, zesty contrast to the richness of the sausage and butter, balancing the flavors beautifully.
- Combine Sausage and Cabbage: Once the cabbage reaches your desired tenderness, drizzle the vinegar-mustard mixture over it. Stir well to coat every piece of cabbage with the tangy sauce. Return the browned sausage to the pan, gently tossing to combine. Let everything cook together for an additional 1–2 minutes, allowing the sausage to heat through and the flavors to meld.
- Final Seasoning and Taste Test: Taste your dish and adjust seasoning as needed. Add a pinch more salt or black pepper if desired. Remember, smoked sausages can vary in saltiness, so seasoning at the end helps you avoid over-salting. The final dish should be savory, smoky, slightly tangy, and perfectly balanced.
- Serve and Enjoy: Transfer the sautéed cabbage and sausage to a serving dish or serve directly from the pan for a rustic presentation. This dish is best enjoyed hot and fresh. Pair it with crusty bread for soaking up the flavorful juices, or enjoy it as a low-carb, protein-rich main on its own.
Notes
- Sausage Choice Matters: Turkey kielbasa works well for a leaner option, but any smoked sausage—pork, chicken, or beef—can be used. Adjust oil or butter depending on the fat content of your sausage.
- Salt Adjustment: Smoked sausages can be salty. Taste before adding extra salt to avoid over-seasoning.
- Cabbage Cooking Tip: Cook until tender but slightly firm. Overcooked cabbage becomes mushy and loses texture.
- Spice Options: Red pepper flakes add a mild heat, but you can omit or increase based on your preference.
- Quick Prep Hack: Chop cabbage and slice sausage ahead of time for faster weeknight cooking.
