Fried Cabbage And Sausage
Fried Cabbage and Sausage is one of those meals that’s perfect when you find yourself with too much month left at the end of your money.
However, it’s not just cheap. This truly is an absolutely delicious meal!
Another thing. It’s not just economical at the grocery store. It’s also time economical in the kitchen. There’s just not many meals that taste this good that can be ready in about 30 minutes and just one pot!
Just one more thing about sausage and cabbage. It’s low-carb and Keto diet friendly! It’s also pretty doggone healthy even if you’re not on a diet.
I challenge you to come up with another one-pot dish that’s extremely inexpensive, only requires about 30 minutes in the kitchen, tastes great, and is diet-friendly.
How To Make Fried Sausage And Cabbage
Making the dish couldn’t be easier. The most time-consuming thing is prepping. But even if you have minimal cooking skills you should be able to gather all the ingredients and cut the sausage into bite-sized pieces in under 10 minutes.
Once everything is ready to go just throw it all in a big skillet with some fat and cook it down to your liking. Easy peasy!
One more thing that I’ve failed to mention is flexibility. Yep, with all its other good features sausage and cabbage is flexible.
Within reason, most leftovers are good candidates to add to Fried Cabbage And Sausage. Right off the top of my head, I’m thinking green beans, cauliflower, or broccoli.
If you don’t have leftovers but want to extend the recipe to feed even more people that’s not difficult either. I mentioned leftover green beans added to the dish but there’s nothing wrong with serving green beans as a side dish.
In fact, almost any type of canned bean would be a great addition. In my opinion beans and cabbage are compatible companions. I’ve never added pork and beans but in my mind, they would be super!
What Goes Good With Fried Cabbage And Sausage?
I usually don’t have anything with this dish. Just a big slice of cornbread or a fried cornbread patty and I’m a happy camper. But if you’re wondering what you could serve with it there are some good possibilities.
The one thing I would keep in mind would be the cost since low-cost is one of the appeals of this dish. Sides should also be ready in about the same amount of time.
If you forget about low-carb any of the starches will go well. I’m talking specifically about rice, potatoes, or wheat products. Amish Macaroni Salad is one of my favorites as a side!
Mashed or baked potatoes or buttered noodles for sure would be a great accompaniment to fried cabbage and sausage. This brings to mind potato stuffed perogies!
Cook up a batch of plain white rice and serve the cabbage over the top.
Parmesan garlic spaghetti would be super. Throw in some toasted French bread and you’ve got a winner.
If you didn’t add beans to the dish then you could certainly serve them on the side. Back to pork and beans. They’re cheap and good just right out of the can. No heating is required unless you just want to.
Regardless of whether you have a side or not for low cost, quick to fix, and delicious give this dish a try. You just can’t beat this recipe!
Fried Cabbage And Sausage
This Fried Cabbage And Sausage Recipe Ever is low carb and keto diet compatible, family tested and approved, and is ready in 30 minutes in just one pot!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 225 kcal
- 3 Tablespoons shortening or lard
- 1 Small Cabbage cored and chopped
- 1 12 ounce package frozen mirepoix
- 1 Tablespoon minced garlic
- 1 14.5 ounce can diced tomatoes
- 1 Teaspoon salt
- 1 Pound smoked sausage sliced into thin rounds
Dice the smoked sausage into rounds. Heat the shortening or lard in a large pan on medium-high heat until melted.
Add the diced sausage to the pan and cook until slightly browned, about 4 minutes. Stir to prevent sticking or burning.
Add the garlic and frozen mirepoix to the pan, and cook until fragrant and soft, about 3 minutes.
Add the cabbage to the pan and toss well to coat in the fat. Season with salt to taste.
Let the cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
When the cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits - and the diced tomatoes are heated through it is ready to serve.
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