Smoked Sausage and Cabbage
This little recipe I put together is so easy, quick, and delicious. Not to mention, it is beyond cheap. I made it as a main dish, but would also be a nice side dish next to some chicken paprikash, which I will be making soon! My mom’s maternal side of the family is Hungarian, so these are foods I am used to having. I was craving some the other day and realized that it would be super easy to make a low carb version. Normally this is served with dumplings or “noodles”, but I opted out and just made it with the good stuff.
Ingredients:
- one head of cabbage
- one package of kielbasa/smoked sausage
- one small onion
- 6 Tbsp of butter
- salt
- pepper
Directions:
Begin by melting your butter in a large skillet or pot on low heat. While this is happening, start dicing an onion. Add it to the skillet, and begin prepping your cabbage. Easiest way to do this is to wash it, then cut out the core.
After the core is removed, cut the whole head in half. Then cut into one inch slices, then repeat on the other half. Then add it to your skillet with the onion.
Bump your heat up to medium, add in salt and pepper to your liking, give it a good stir to coat everything in the butter. Next, cover the skillet and let simmer a few minutes before stirring again. Let it get nice and steamy so you get the cabbage really tender.
While you’re waiting for this to happen, cut up your sausage into bite sized pieces, and add to a different skillet along with a drizzle of olive oil. Put it on a medium heat, and start browning your sausage. I don’t like too much of a char on mine, so i just waited until it got a little color.
Just continue to take turns stirring the different contents, and once your cabbage is nice and tender (about 10-15 minutes), drop it to low heat, taste test to adjust your seasonings if needed. Once your sausage is prepared to your liking, add it into the cabbage mixture, and saute for a few more minutes to let the flavors develop. Serve and enjoy!
