Description
A delicious recipe featuring tender cabbage and savory smoked sausage.
Ingredients
Scale
- 1 head fresh cabbage (Mine weighed about 3 pounds)
- 2 tablespoons unsalted butter
- 6–7 ounces smoked sausage (Sliced into rounds, I use andouille)
- 2 cloves garlic (Minced)
- 1 1/2 cups broth (Chicken, beef, or vegetable is fine; I used chicken)
- Salt and pepper to taste
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 25-30 minutes. If you like for 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
- Feel free to adjust the cooking time based on your preferred cabbage texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg