Skillet Cabbage and Sausage

While cabbage may be a super plentiful vegetable during the summer months, it isn’t just for coleslaw. In this recipe, it pairs with sausage for a quick and easy comfort meal with the freshness of the season. Garlic and onions come together with apple cider vinegar to bring out all of the cabbage’s goodness. Combined with brown sugar for a hint of sweetness, you’ll be surprised by the flavor this dish holds!

Why this recipe works.

A good feeling and filling meal does not always take endless ingredients or hours of preparation. This skillet sausage and cabbage proves that a good meal can be economical and satisfying in 30 minutes or less. The flavor begins with the ground sausage. Sausage is made with ground pork using a mixture of spices and herbs. Browning the sausage first allows a fond to form on the bottom of the skillet and leaves the flavor for the cabbage to soak up. Cabbage cooks down, leaching out excess water and leaving a wilted green that still has great texture. The key to this recipe is the balance of flavor between the sausage and the fresh cabbage. If someone is thinking cooked cabbage is not a meal, this recipe may change their mind.

Everything you’ll need to make this recipe.

• Ground sausage is the beginning of flavor. Choose a mild or spicy Italian for a full array of spices and herbs.
• Red pepper flakes add an underlying hint of spice without overpowering. The amount is adjustable and optional.
• Cabbage is always economical but is best when in season with an almost sweet, green flavor.
• Apple cider vinegar adds a slightly sour note for a sweet/sour effect on the cooked cabbage.
• Brown sugar plays up the sweetness in the meal and balances the sweet/sour note that’s inherent in the apple cider vinegar.

Here’s how to make this recipe.

1. Brown the sausage and onion. To a skillet set over medium heat, add the sausage. Use a heat-safe utensil to break up the sausage as it begins to cook. Using a knife, dice the onion and mince the garlic. Add to the sausage and stir to combine. Once it has cooked for 6 to 8 minutes, to the sausage, add the fresh thyme sprigs, red pepper flakes, black pepper, salt, and Worcestershire sauce. Mix everything to combine.

2. Prepare the cabbage. Using a knife, slice the cabbage to remove the core. Slice the cabbage into strips approximately ¼- to ½-inch thick.

3. Cook the cabbage. Place the cabbage on top of the cooked sausage and onion mixture, place on a lid, and let it wilt for 4 to 6 minutes. Mix the slightly cooked cabbage with the sausage and cook for an additional 4 to 6 minutes. Mix in the apple cider vinegar and brown sugar. Let the excess moisture cook off for about 3 to 4 minutes. Once cooked, remove from the heat, remove any of the cooked thyme sprigs, and garnish with chopped parsley. Serve warm or cold.

These pro tips will make this recipe a success.

• Sausage prepared in a casing can be used for this recipe. Simply remove the casing before adding the sausage to the skillet. Then proceed as indicated in the recipe.
• Even though it may look like a scary amount in the skillet, add in more cabbage than you think you’ll need. It’s a green, which means it will cook down significantly in the heat. Heap it on! Placing a lid on the pan helps draw moisture out of the cabbage, allowing it to cook down faster.
• You can cook the cabbage for as long as you want. If you like a really wilted cabbage, cook the cabbage and sausage mixture longer. If you like a crisper texture of cabbage, cook it for the amount of time listed.

You’ll love these other summer recipes.

• Roasted tomato pasta
• Barbecue chicken sandwiches
• Chicken zucchini meatballs
• Grilled pork burgers
• Sungold tomato pasta bake
• Creamy pasta salad
• Fresh tomato herb pasta
• Baked zucchini crust pizza
• Zucchini and corn fritters
• Tomato zucchini summer pasta
• Tequila citrus chicken tacos
• Grilled cabbage salad