simple chicken sausage and cabbage made in the skillet
A quick and easy skillet dinner with chicken sausage and cabbage! Perfect for busy weeknights, this flavorful sauté is a healthy, one-pan meal ready in under 30 minutes.
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Servings: 4
Calories: 340kcal
Ingredients
- 1/2 cabbage head, chopped - green cabbage
- 12 ounces chicken sausage, sliced into coins - 4 sausage links. Can also use kielbasa, andouille or turkey sausage
- 2 tablespoons olive oil
- 1 tablespoon butter or ghee - for flavor (optional)
- 2 teaspoons onion powder
- 1 pinch mustard powder - optional. Okay to omit if you don't have on hand.
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic, minced
Instructions
- To a large skillet, add olive oil and butter (if using). Once hot add coined chicken sausage. Sautè, flipping sausage often, for about 1-2 minutes
- Add chopped cabbage, onion powder, mustard powder (if using), salt and pepper.
- Saute over medium-high heat about 9-10 minutes until cabbage is tender and sausage is browned.
- Add minced garlic and sauté for 1-2 more minutes until fragrant.
- Remove from heat, serve and enjoy.
Notes
I like to use the Aidell's brand Chicken and Apple Sausage for this recipe. You can use any pre-cooked smoked chicken sausage, andouille sausage or kielbasa for this recipe.
STORAGE TIPS
- To Store. Refrigerate skillet cabbage and sausage in an airtight storage container for up to 5-days.
- To Reheat. Place leftovers in a microwave-safe bowl or on a plate and reheat gently in the microwave until warm. You can wake up your leftovers up by adding a pinch of salt and a splash of water after reheating.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 12g | Protein: 14g | Fat: 23g | Fiber: 4g
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