Sausage and Cabbage Skillet
Updated: May 7
Tender sautéed cabbage and sausage together create a remarkably simple and delicious meal in under 15 minutes! You can use any sausage you like, but I tend to prefer Applegate since their ingredient list is super clean and simple.
Not sure how to shred cabbage? No problem! Here are some tips from 40Aprons:
Rinse the cabbage under cold running water and pat the outside dry. Pull off and discard any wilted or damaged outer leaves.
Place the cabbage on the cutting board with the core end against the board. Cut the cabbage in half vertically through the core with a knife. Cut each half vertically again through the core, creating 4 wedges.
Position a cabbage wedge with one of the cut sides facing down onto the cutting board. With the knife, make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.
Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.
2 tbsp avocado oil
2 sausages, sliced into circles 1/4 inch thick
1/2 small head of cabbage, shredded
1 tbsp @tessemaes habanero mayo
Salt & pepper to taste
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sauté, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from the pan and set aside.
Add remaining 1 tablespoon of oil to the skillet. Add shredded cabbage, mayo, salt and pepper. Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 1-2 minutes.
Add sausage back to the pan and stir until combined with cabbage. Cook for another 1 to 2 minutes until the cabbage is tender. Taste and add more salt if desired.