Description
A hearty and comforting dish featuring tender cabbage and flavorful smoked sausage.
Ingredients
Scale
- 1 head fresh cabbage
- 2 tablespoons unsalted butter
- 6–7 ounces smoked sausage (sliced into rounds, andouille recommended)
- 2 garlic cloves (minced)
- 1 1/2 cups broth (chicken, beef, or vegetable)
- 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 to yield 4 smaller chunks. 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 in the pot and will wilt down as it cooks.
- Cover the pot and reduce the heat to low. Cook for 15-30 minutes depending on your preference for tenderness.
- Season with salt and pepper. Taste repeatedly and adjust as needed. Serve when cool.
Notes
- For a really tender cabbage, cook for 25-30 minutes; for a firmer texture, cook for 15 minutes.
- If this is your first time making the recipe, check in on it often and adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg