Smothered Cabbage with Smoked Sausage
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This recipe for Smothered Cabbage with Smoked Sausage was something I was pointed toward a few years ago when I was inundated with a bountiful cabbage harvest. I didn’t invent it, but we sure do love it. Plus, fried cabbage and sausage make a quick weeknight meal everyone in our house will happily eat. I love those kinds of meals, don’t you?
Smothered Cabbage with Smoked Sausage
I love this time of year. The garden is pumping out the last of its goodness up here in Alaska, the trees are a glorious gold, and there is fresh snow on the mountains that won’t be melting anytime soon.
Two things south-central Alaska does really well is producing Cabbages, big and small. And we also grow amazing root crops like carrots, potatoes, turnips, and beets. Luckily I’ve got plenty of recipes like this Smothered Cabbage with Smoked Sausage or Air Fryer Roasted Cabbage to lean on when we’re harvesting.
Eating out of the garden is kind of an adventure game too; what can I make with potatoes today, except sub in carrots or cabbage or kale on any given day?
Smothered Cabbage and More
There’s so much you can do with cabbage. Hot dishes like Vegetarian Cabbage Rolls, or Roasted Cabbage with Cheese Sauce, and Hot Egg Roll Salad.
But sometimes you just want for something else, something new to you and when Smothered Cabbage was suggested to us it was new to me, but now it’s an old favorite. Maybe you’re looking for something to do with all the cabbage that’s available this time of year?
Smothered Cabbage with Smoked Sausage
Ingredients
- 1 TBSP olive oil
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1 1/2 pounds smoked sausage sliced, like Hillshire Farms, I used a similar style locally made sausage
- 1 cabbage medium size, chopped
- 1/4 cup water may need more
- 1 tsp smoked paprika
- 1 tsp chile powder use cayenne or chipotle if you like a lot of heat I use ancho for great flavor and mild heat** use more or less to taste
- 1/2 tsp fennel seeds
- 1/2 tsp celery seeds
- salt to taste
- pepper to taste
Instructions
- heat the oil in a dutch oven
- cook the onions for about 3-5 minutes
- increase the heat to medium high, add the sausage and let it brown up
- add the garlic and cook for 30 seconds
- then add half the chopped cabbage, 2 TBSP of water, the paprika and the chile powder
- stir to loosen any brown crispy bits
- then reduce the heat to medium, cover and cook 5 minutes
- meanwhile crush the fennel seeds and the celery seeds and stir them in to the cabbage
- after 5 minutes add the rest of the cabbage and the rest of the water
- cover and cook about 10 minutes stirring occasionally, if you notice it’s getting dry add another 2 TBSP of water, in theory the cabbage should be releasing it’s own water and won’t need any extra but sometimes it does and sometimes it doesn’t
- after cooking for 10 minutes, taste for salt and pepper, add as needed and serve while hot
Merhabalar, ne kadar leziz ve iştah açıcı görünüyor. Ellerinize sağlık.
Saygılar.
Can’t wait to make this one. It looks just like something my husband will absolutely love!
Made this today and changed some of the spices. It was delicious. Will be making it again.
Loved it added egg noodles, hubby loved it.
I did that last time too!