Description
A hearty dish combining smoked sausage and tender cabbage, perfect for any meal.
Ingredients
Scale
- 1 head fresh cabbage (weighed about 3 pounds)
- 2 tablespoons unsalted butter
- 6–7 ounces smoked sausage (sliced into rounds, andouille recommended)
- 2 garlic cloves (minced)
- 1 1/2 cups broth (chicken, beef, or vegetable)
- to taste salt and pepper
Instructions
- Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
- Place a Dutch oven or large pot on medium-high heat.
- Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
- Add in the garlic and stir.
- Add the sliced cabbage and broth. The cabbage will take up most of the room of the pot. It will wilt down when it cooks.
- Cover the pot and reduce the heat to low. Cook for 15-30 minutes. The cook time will vary based on how tender you like your cabbage. I like mine really tender, but not mushy. This takes about 25-30 minutes.
- If you prefer the cabbage to have some firmness and a bite, you can cook it for 15 minutes. Check in on it often (if it’s your first time making the recipe) and adjust accordingly.
- Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- This dish can be served as a main course or a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg