Print
Cabbage and Sausage Skillet
Cabbage and sausage is a classic pairing that’s enhanced with a simple spice blend. Make this recipe tonight for an easy dinner in under 30 minutes!
Course dinner, Lunch, Main Course
Cuisine American, German
Keyword cabbage and sausage, cabbage recipe, sausage recipe
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
0 minutes minutes
Total Time 40 minutes minutes
Servings 6 people
Calories 294kcal
In a large pot add olive oil over medium heat. Add sausage and cook until no longer pink.
Add the onion and bell pepper to the sausage meat and cook for about 3 minutes. Then, add the garlic and cook for 30 seconds.
Season with salt, and pepper, onion powder, garlic powder, paprika, oregano, and chili powder. Stir all well to combine.
Add cabbage. Sauté for 5 minutes and stirring occasionally, until the cabbage is almost tender. Add tomato sauce and beef broth.
Mix well to combine all the ingredients together. Close the pot with a lid. Reduce the heat to medium-low. Keep cooking for more 5 minutes.
When the cabbage is very soft, it's done. Garnish with chopped fresh parsley. Enjoy!
- Click HERE to watch the web story.
- You can use ground pork sausages if you don’t want to remove the casing from the sausages.
- I recommend using red or orange bell peppers as they are sweeter than green bell peppers.
- You can use a cast-iron skillet, non-stick pan, or stainless steel pan to make this recipe.
- To store: Store leftovers in an airtight container and store in the refrigerator for up to 5 days.
- To reheat: Reheat leftovers in the microwave or on the stove until warmed through.
Serving: 1/6 | Calories: 294kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Cholesterol: 45mg | Sodium: 533mg | Potassium: 346mg | Fiber: 6g | Sugar: 5g