Cabbage and Smoked Sausage
Equipment
- skillet
- cutting board
- stovetop
- knife
Ingredients
- 3 tbsp olive oil divided
- 1 head of cabbage chopped (see below)
- salt and pepper to taste
- ⅓ cup chicken broth or white wine (but not for keto)
- 2 12-oz packages smoked sausage kielbasa or another smoked sausage that is low carb
- 1 tablespoon chopped garlic about 4 cloves
- 1 teaspoon hot sauce
- 1 tbsp sugar-free honey or maple syrup (use regular honey if dish doesn't need to be keto)
- 2 tablespoon chopped parsley
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cabbage chunks, season with salt and pepper to taste, and sauté, stirring occasionally, until softened (about 3-4 minutes).
- Add broth or wine and let cook for 2-3 minutes until the liquid is almost evaporated. Transfer to a bowl and set aside.
- Using the same skillet over medium heat, add 1 tablespoon of olive oil and brown the sausage, about 4 minutes. Add minced garlic and cook for about 1 minute, stirring occasionally. Stir in hot sauce and honey and let cook for an additional 30 seconds, stirring often.
- Scoot sausage over to one of the sides of the skillet and add the cabbage to the other side. Sprinkle chopped parsley on top and a sprinkle of grated Parmesan on top of the cabbage, if you want to. Serve the sausage and cabbage skillet by itself or with Dijon mustard on the side.
Recipe Notes
- Remove any outer leaves that are damaged.
- Use a large sharp knife to cut the cabbage in half, and then cut each of the halves in half again to make a total of four quarters.
- Cut out the core from each quarter and discard it.
- Place the cabbage on the cutting board with one of the flat sides down and cut it into chunks -- similar to how you'd cut an onion.
Nutrition
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