Cabbage and Sausage Skillet
Total Time25 mins
Skill LevelIntermediate
Servings4
Total Time25 mins
Skill LevelIntermediate
Servings4
Share
AboutSave with this hearty dish that serves the whole family for less than $15. Our take on the classic boiled dinner but instead of corned beef, we’re adding our delicious Eckrich sausage, browned up and tossed with carrots, onion and cabbage (of course). This Cabbage and Sausage Skillet takes only 5 minutes to prep.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
1 lb. Eckrich Original Skinless Smoked Sausage Rope 1 1/2 Tbsp. olive oil, divided 1 whole medium onion, chopped 3 clove(s) garlic, minced 2 lb. (medium head) cabbage, cored and chopped into 1-in pieces 3/4 Tsp. salt, plus more to taste 1/2 Tsp. ground black pepper 1 Tsp. red wine vinegar
Directions
1HALVE the sausage lengthwise and then slice it into 1/2-inch pieces.
2HEAT a large deep skillet or dutch oven over medium heat.
3ADD 1/2 tablespoon oil and the sausage.
4TOSS to coat and then cook until browned, about 3 minutes per side. Transfer to a plate.
5RETURN the pan to the stove and reduce the heat to medium low.
6ADD the remaining tablespoon of oil and the onion.
7COOK, stirring occasionally, until the onion has softened.
8ADD the garlic, cabbage, salt, and pepper. Toss well to combine.
9COVER and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.
10STIR in the vinegar and return the sausage to the pot.
11STIR and cover for about 3 more minutes, until the cabbage is tender and sausage is hot.
12TASTE and add salt, if needed. Enjoy!
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