Smoky sausage and tender cabbage come together in a hearty, one-pan skillet, ideal for a satisfying weeknight meal.
# What You Need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into ½-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 tablespoons olive oil or unsalted butter
→ Seasonings
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried thyme
10 - ½ teaspoon black pepper
11 - ½ teaspoon kosher salt, plus more to taste
12 - ¼ teaspoon crushed red pepper flakes
→ Liquids
13 - ⅓ cup low-sodium chicken broth or water
# How To Make:
01 - Heat olive oil or butter in a large skillet over medium-high heat. Add 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 sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine.
05 - Pour in chicken broth. Cover skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return browned sausage to 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.
