Smoked Sausage and Cabbage Skillet – A Basic Cooking Lesson

Heather says:

Eating locally and seasonally is a popular trend, with good reason. Choosing foods grown locally and in season reduces the amount of energy that is needed to bring the food from the farm to your table. In colder climates it isn’t always convenient or practical as late winter can mean nothing is in season. Winter menu options generally consist of a lot of root vegetables that store well. Here in the South, cruciferous vegetables are the late winter hotness and I won’t lie, I get a little excited when cabbage drops to $0.39 a pound.

All of the seasoning needed for this recipe is provided by the sausage and the aromatic vegetables. You can add a little salt and pepper if you like, but taste it first.

As written, this meal takes two skillets unless you have an 18″ or 20″ skillet. Just put half in each pan. With the technique used in this recipe, the shape of the pan doesn’t matter much and you can use a large dutch oven or pot if that’s what you have on hand.

If you are cooking for one or two people, halve the amounts (use two carrots) and cook it in a single pan. You don’t have to halve the sausage, but if you’re trying to keep to follow the Michael Pollan adage, “Eat food. Not too much. Mostly plants.” you’ll want to.

Step-By-Step-Sausage-Skillet

Click on the picture to see it larger.

Tip: Smoked sausage will keep in the fridge for a few days and makes a great addition to eggs in the morning. (If you have any leftovers this dish makes a great base for a scramble, just heat it in your skillet, beat a couple of eggs and stir them in.)

Sausage and Cabbage Recipe

There is a printable recipe below this one.

Ingredients

  • 1 lb smoked sausage
  • 1 sweet onion, sliced
  • 3 carrots, grated
  • 2 – 3 cloves garlic, minced
  • 2 small heads of cabbage, roughly chopped
  • 3 – 4 large handfuls of kale

Instructions

  1. Place the skillet or large Dutch oven over medium low heat (3 – 4) on an electric stove.
  2. Slice the sausage into coins and add to the pan.
  3. While the sausage cooks prepare all of the other vegetables, stirring occasionally, when the sausage reaches your desired level of doneness (I prefer the sausage fairly brown.)
  4. Add the onions and stir occasionally until they begin to soften. If you aren’t a huge garlic fan, add it now or hold off a bit if you are.
  5. Add the carrots, stir occasionally until they start to soften.
  6. Add the garlic, now if you didn’t earlier.
  7. Add the cabbage, stir, and cover and cook until tender.
  8. Add the kale, stir, and cook until it turns bright green. You want the kale to retain its texture to contrast with the softer, cooked cabbage.

Simple Sausage Skillet

Simple Sausage Skillet
Serves 6
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 1 lb smoked sausage
  2. 1 sweet onion, sliced
  3. 3 carrots, grated
  4. 2 - 3 cloves garlic, minced
  5. 2 small heads of cabbage, roughly chopped
  6. 3 - 4 large handfuls of kale
Instructions
  1. Place the skillet or large Dutch oven over medium low heat (3 - 4) on an electric stove.
  2. Slice the sausage into coins and add to the pan.
  3. While the sausage cooks prepare all of the other vegetables, stirring occasionally, when the sausage reaches your desired level of doneness (I prefer the sausage fairly brown)
  4. Add the onions and stir occasionally until they begin to soften. If you aren't a huge garlic fan, add it now or hold off a bit if you are.
  5. Add the carrots, stir occasionally until they start to soften.
  6. Add the garlic, now if you didn't earlier.
  7. Add the cabbage, stir, and cover and cook until tender.
  8. Add the kale, stir, and cook until it turns bright green. You want the kale to retain its texture to contrast with the softer, cooked cabbage.
  9. Serve and enjoy
Home Ec 101 http://www.home-ec101.com/




7 Comments

  1. Jennifer B on January 25, 2016 at 1:29 pm

    Heather, I was wondering what cod be used in place of the kale? I have four picky men who won’t touch it!

    • Heather Solos on January 25, 2016 at 2:43 pm

      You could go a couple of ways:
      1. Just omit it and use a little more cabbage
      2. If you don’t mind sweet / savory combos, slice up a granny smith apple or two. Just make sure you’re using a smoked sausage not something like Italian, that could be an interesting flavor pairing.

  2. Leslie on January 21, 2016 at 8:36 pm

    Sounds so yummy to me, but picky eaters in my house may not go for sausage so I was wondering: If I were to substitute some diced chicken, what seasoning would you go with?

    • Heather Solos on January 22, 2016 at 8:25 am

      This dish relies on the sausage for flavoring. If I were to substitute chicken, I’d marinate the chicken in Italian dressing or vinaigrette.
      Italian seasoning and garlic would be my preferred route.

      Alternately you could go with garlic and thyme, maybe a little oregano.

      • Leslie on January 22, 2016 at 3:04 pm

        Thanks so much for the quick reply! Can’t wait to try it.

  3. Karen L on January 20, 2016 at 7:15 pm

    Leftovers would probably be good in a wrap for lunch, too. I often serve something like your sausage and peppers and onions (http://www.home-ec101.com/back-to-basics-sausage-peppers-and-onions/) and put them in wraps.

    • Heather Solos on January 21, 2016 at 10:11 am

      That sounds really good, thank you for the idea. I find both meals really good with cheese grits, but the opinion on that suggestion will vary by region. 🙂

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