Cabbage and Sausage

This simple low carb Cabbage and Sausage Skillet is made with simple, low-cost ingredients making it an ideal meal for busy families.

Course main meal pork

Cuisine Polish

Keyword cabbage and sausage recipe, how to make cabbage and sausge, sausage and cabbage recipe

Prep Time 5

Cook Time 15

Servings servings

Calories 519kcal

Author Beth Pierce

Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the sausage on both sides and remove it to a plate. Cover it with aluminum foil to keep it warm.
Melt 2 tablespoons butter in the same skillet over medium heat. Add the onion and cook until soft.
Reduce the heat to medium-low and add the garlic, followed by the cabbage on top. Cook for 2 minutes, then toss to combine. Cover and cook until the cabbage wilts, tossing about every 3-4 minutes.
Remove the lid and season with salt and pepper to taste. Add the cooked sausage back to the skillet. Drizzle with the vinegar stirring to coat. If desired, garnish with chopped fresh thyme or parsley. For best results, serve promptly.

Although Polska Kielbasa is absolutely divine in this recipe, any cased sausage will work. For a change of taste, try andouille sausage or Italian sausage. There are lower-fat, healthier choices like chicken and beef available.
Season with plenty of kosher salt and fresh ground black pepper.
Red wine vinegar, champagne vinegar, or even rice vinegar can be substituted for apple cider vinegar.
It does not take long to brown the sausage. Keep a close eye on it as it browns fairly quickly.
Other seasonings to experiment with are seasoned salt, ground cayenne pepper, onion powder, garlic powder, Cajun seasoning, caraway seeds, or celery seeds.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.