Fried Cabbage and Sausage Skillet
Servings: 6 servings
I'd love to hear what you think. Leave a comment and rating below!
- 2 pounds Italian or Kielbasa sausage cooked, cooled, and sliced into ½" slices
- 2 tablespoons olive oil
- ½ onion diced
- 2 cloves garlic minced
- ½ head cabbage shredded or finely sliced, about 6 cups
- 1 teaspoon pepper
- ½ teaspoon coarse salt
- 2 tablespoons red wine vinegar
- 1 teaspoon worcestershire sauce
- 2 tablespoons butter
Remove core from head of cabbage, and slice it in half. Shred cabbage using a sharp knife or mandolin.
Heat a pan over medium heat with olive oil. Add sliced sausage. Saute until browned and crisp, about 6 minutes per side. Remove, reserving drippings.
Add onion to pan. Saute until translucent, about 5 minutes. Add garlic and cook for an additional minute until browned. Add cabbage, and cook for 12-15 minutes. Once cabbage has reduced and become soft and translucent with golden pieces, add red wine vinegar, worcestershire, salt and pepper to taste.
Add sausage back to skillet. Stir in butter. Cook for an additional minute until sausage is heated.
Add ½ teaspoon dried chili flakes for added kick, if desired.
Calories: 591kcal | Carbohydrates: 7g | Protein: 23g | Fat: 52g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 1324mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 32mg | Calcium: 61mg | Iron: 2mg