fried cabbage and sausage skillet

Fried Cabbage and Sausage Skillet

posted in: Recipes | 6

The simplicity and deliciousness of this recipe cannot be beat. I keep coming back to this combination of cabbage and sausage as a quick and easy one pan meal. A sausage skillet can serve the whole family. Once cooked, the cabbage is soft and oil coated. The texture and taste reminds me of the Chinese food dish Lo Mien.

cabbage and sausage skillet up close

Beef, Chicken or Turkey Sausage

You can use any type of sausage you like! It can be difficult to find quality, sustainably raised sausage that is free of sugars, nitrates, and preservatives. You’re fortunate if you have a local supplier or best yet, a farm nearby that you can purchase from directly. If you don’t have a local source, I suggest checking out the selection from US Wellness Meats. They offer a variety flavors and protein types (beef, chicken, turkey, bison, and pork) all of which are made without the dyes, nitrates, preservatives and other common additives.

US Wellness Meats sells quality pork, chicken, beef, bison and turkey sausage – Visit here

Their sugar-free Polish kielbasa beef sausage looks like it would be perfect for this sausage skillet!

Make it your own

I dress the recipe up with different herbs depending on what I have available. You can add chopped spinach, kale, or swiss chard. Mix it up with mushrooms and bell peppers. Roasted garlic and flat leaf parsley would also make a great addition to this sausage skillet. If you’re a “fan of cheese” (like my 5 year old says) you can sprinkle some nice raw milk cheese on top of your plate. Customize this dish to match the flavors of your sausage. I keep it pretty simple here, demonstrating the basic recipe that you can take and modify to make it our own.

Fried Cabbage and Sausage Skillet

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fried cabbage and sausage skillet
Fried Cabbage and Sausage Skillet
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Fried Cabbage and Sausage Skillet
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Servings: servings
Units:
fried cabbage and sausage skillet
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 4servings
Prep Time 10minutes
Cook Time 20minutes
Ingredients
  • 1 small green cabbage
  • 2 tablespoons coconut oil <-- try this one, or butter
  • 1 pound chicken sausage <-- try this one, or beef, turkey, pork etc
  • 1 teaspoon salt <-- try this one
  • 4 cloves garlic minced
  • 1 tablespoon rosemary leaf
Ingredients
  • 1 small green cabbage
  • 2 tablespoons coconut oil <-- try this one, or butter
  • 1 pound chicken sausage <-- try this one, or beef, turkey, pork etc
  • 1 teaspoon salt <-- try this one
  • 4 cloves garlic minced
  • 1 tablespoon rosemary leaf
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 4servings
Prep Time 10minutes
Cook Time 20minutes
Instructions
  1. Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
  2. Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
  3. Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
  4. Serve warm.
Recipe Notes

Macros per serving: 27 g fat, 13 g carb, 7.7 g net carb, 19.3 g protein

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6 Responses

  1. Sandra Lachance
    | Reply

    Wow! It was just amazing! Few simple ingredients, mixed together with perfection! And so cheap! After Hollidays, we like that. Thanks a lot!

    • Jessica Haggard
      | Reply

      YES! It’s awesome 🙂 These are my favorite kinds of recipes!

  2. Eddie
    | Reply

    Made this tonight, easy, delish, and pretty healthy for a sausage dinner – thanks for sharing!

    • Jessica Haggard
      | Reply

      My pleasure! Thanks for stopping by and letting me know what you think.

  3. Harrison
    | Reply

    You guys are amazing. I love trying your recipes out. Haven’t found one I’m not into yet!

    • Jessica Haggard
      | Reply

      Hey! That’s great!! We will keep them coming 🙂

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