Skillet Sausage & Cabbage
If this dish doesn’t scream comfort, then I don’t know what does! I got a craving for cabbage and sausage in the car one day (as pregnant ladies do!) and had to go home and make this dish. I didn’t really have a plan to make an actual “recipe” out of it, but it was easy, delicious and fast, so I though… why not!
I like the addition of mustard at the end. Sausage and mustard are meant to be friends - the acid (vinegar) cuts the fat (sausage) and makes it more palatable. To add a punch of heat, throw some red chili flakes or a dollop of Trader Joe’s Italian Bamba Hot Pepper Sauce in the mix (I leave it out on the table for us to add ourselves because my little ones have tender tongues).
To round out this cozy meal, I like to serve corn bread and mac and cheese or roasted potatoes with it.
Skillet Sausage and Cabbage
Ingredients
- 1 Tablespoon avocado oil
- 12-16 ounces andouille smoked sausage or kielbasa cut into 1/2 inch sections
- 1 small onion, diced
- 1 large head of cabbage (at least 2 pounds), chopped
- 1 Tablespoon grainy mustard
- Salt and pepper to taste
Instructions
- Heat oil in a large Dutch oven over medium heat. Add the sausage and onion. Cook sausage about 3-5 minutes on each side until golden brown.
- Add the chopped cabbage to the pot, reduce heat to low, cover and cook for 10 minutes.
- Open the pot back up, add the mustard, stir to combine and let the mixture cook until any water evaporates from the pan (if there is any).
- Serve with cornbread, mac and cheese or mashed potatoes.
- Season with salt and pepper to taste.