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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4 to 6
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One-Pot Fried Cabbage & Sausage
Ingredients
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2 tablespoons
fat or oil of your choice
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12 ounces
kielbasa, sliced on a bias into 1-inch pieces
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1/2
large yellow onion, diced (about 1 cup)
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1/2
red bell pepper, sliced
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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4
garlic cloves, minced
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1 tablespoon
dark brown sugar
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1 teaspoon
sweet paprika
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1
medium-sized head green cabbage (about 2 pounds), roughly chopped into 1-inch pieces
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2 tablespoons
apple cider vinegar
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1 tablespoon
low-sodium seasoned salt (like Lawry’s)
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1/2 teaspoon
crushed red pepper flakes
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Fresh parsley, roughly chopped
Directions
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In a large, deep cast-iron skillet or Dutch oven, heat the fat over medium heat. Add the sausage and cook until browned, about 3 to 5 minutes per side. Transfer to a paper towel-lined plate and set aside.
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To the same vessel, add the onions, peppers, salt, and pepper. Sauté until the vegetables are translucent and tender, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the brown sugar and sweet paprika to the pan; stir until the sugar dissolves.
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Add the cabbage to the pan and stir until combined. Add the apple cider vinegar and cover the pan with a lid. Cook the vegetables, stirring occasionally, for about 10 minutes; until the cabbage is tender.
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Add the seasoning salt to the vegetables and toss until well combined. Return the sausage to the pan and add the red pepper flakes. Toss so that the vegetables and sausage are combined, and cook the dish for an additional 3 to 5 minutes. Remove the pan from the heat. Taste and season, as desired. Garnish with the parsley and serve hot.
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