A hearty, one-pan wonder featuring smoky sausage and sweet, tender cabbage, ideal for busy weeknight cooking.
# What You’ll Need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces
→ Vegetables
02 - 1 medium green cabbage (about 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated
06 - 1 red bell pepper, sliced
→ Fats & Oils
07 - 2 tbsp olive oil or unsalted butter
→ Seasonings
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried thyme
10 - 1/2 tsp black pepper
11 - 1/2 tsp kosher salt, plus more to taste
12 - 1/4 tsp crushed red pepper flakes
→ Liquids
13 - 1/3 cup low-sodium chicken broth or water
# How To Make It:
01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion, carrot, and bell pepper. Sauté for 3–4 minutes until softened.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10–15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning if needed. Serve hot.
