Smoked Sausage and Fried Cabbage
This yummy Smoked Sausage and Cabbage Recipe is my take on a popular Southern dish. It's made with salty, smokey sausage and pan-fried, tender cabbage. Pair this dish with BBQ mains and sides, and you'll have a filling and delicious meal.
Servings: 8
Ingredients
- 2 Tablespoons unsalted butter
- 16 ounces smoked kielbasa sausage, sliced*
- 1 large head cabbage, chopped
- 1 1/2 teaspoons Morton kosher salt*
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- freshly cracked black pepper
- 6-7 cloves garlic, minced
- 1 Tablespoon honey
- 1 Tablespoon apple cider vinegar
- 1 yellow onion, diced, optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and fry until browned. (If using fresh onion, sauté for 4-5 minutes before adding the cabbage).2 Tablespoons unsalted butter, 16 ounces smoked kielbasa sausage, sliced*, 1 yellow onion, diced, optional
- Add the cabbage, salt, onion powder, smoked paprika, and pepper. Sauté for 4-5 minutes.1 large head cabbage, chopped, 1 1/2 teaspoons Morton kosher salt*, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, freshly cracked black pepper
- Deglaze the pan with about 1/4 cup of water if needed to lift the brown bits off the bottom of the pan.
- Add the garlic, honey, and vinegar. Satué for another 4-5 minutes or until cabbage is done to your liking.6-7 cloves garlic, minced, 1 Tablespoon honey, 1 Tablespoon apple cider vinegar
Notes
- Sausage: Any sausage will work for this smoked sausage and cabbage dish. I like using jalapeño sausage to add a bit of heat to the recipe. Andouille and chicken sausage are also great options for this fried cabbage recipe.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avoid using raw sausage. If time is your main concern when making smoked sausage and cabbage, do not use raw sausage like Italian sausage, as it will take longer to cook through. Since smoked sausage is pre-cooked, it browns up in only a few minutes.
- Keep an eye on the sausage. As mentioned, smoked sausage is pre-cooked, so it just needs to be heated/browned for this recipe. Smoked sausage browns quickly on the stove, so it's essential to keep an eye on it during this step to avoid burnt protein.
- Don’t overcook the cabbage. The cabbage should be tender when it's ready. Avoid overcooking it, as that will lead to mushy or slimy cabbage you won't want to eat.
Nutrition
Calories: 257kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 955mg | Fiber: 3g | Sugar: 6g