Cooking has always been a beloved tradition in my family, often bringing us together in the kitchen to create and share delicious meals. One particular dish that has become a staple in our home is the Cabbage and Sausage Skillet. It reminds me of the cozy dinners we used to have during family gatherings, where everyone contributed a little something to the meal. The combination of hearty sausage and tender cabbage simmered in a flavorful broth is both comforting and satisfying, making it perfect for any weeknight dinner.
The beauty of this recipe lies in its simplicity and adaptability. Whether you’re using smoked turkey sausage or opting for chicken sausage, the dish remains delicious and nutritious. I recall my last trip to the local farmers’ market, where I found the freshest cabbage and the most aromatic smoked sausage. The inspiration struck, and I couldn’t wait to get home and recreate this delightful skillet. Adding fire-roasted tomatoes brings a smoky depth to the dish, while instant brown rice ensures it remains a quick and wholesome option.
One of the aspects I love most about this recipe is how easy it is to tweak to your liking. If you’re a fan of spice, consider adding a pinch of red pepper flakes or a dash of hot sauce for an extra kick. Alternatively, you can mix in some colorful bell peppers or swap the brown rice for quinoa or another whole grain to change up the texture and nutritional profile. The versatility of the Cabbage and Sausage Skillet makes it a go-to for busy nights when you need a meal that’s both hearty and quick to prepare.
In just 40 minutes, you can have a warm, flavorful dish ready to serve your family or guests. The combination of browned sausage, tender cabbage, and perfectly cooked rice makes this skillet a delightful, one-pan meal that simplifies dinner time without compromising on taste. Whether you’re looking for a new family favorite or a dish that reminds you of home, this Cabbage and Sausage Skillet is sure to become a cherished addition to your recipe collection.
How to Make Cabbage and Sausage Skillet
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Ingredients
- 1 can fire-roasted tomatoes with juices (15 ounces)
- 1/2 teaspoon black pepper
- 1/2 head cabbage (thinly sliced)
- 3 tablespoons olive oil (split)
- 14 ounces pre-cooked smoked turkey sausage (or chicken sausage, sliced into rounds)
- 1 cup instant brown rice
- 1 1/4 cups low-sodium chicken broth
- 1 small yellow onion (chopped)
- 1/2 teaspoon kosher salt
Directions
- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add sausage rounds and cook until browned on both sides. Transfer to a plate and blot with paper towels if necessary. Set aside.
- Using a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the cabbage, onion, salt, and pepper. Cook for about 5 minutes until the onion starts to soften and brown.
- Add 1 cup of chicken broth, cover, and reduce the heat to a simmer. Cook for 10 minutes. Then add the remaining 1/4 cup of chicken broth, fire-roasted tomatoes with juices, and rice. Stir well, bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Mix in the reserved sausage, stir well, then re-cover and remove from heat. Let the mixture stand for 5 minutes until most of the liquid is absorbed and the rice is tender. Serve warm.
FAQs:
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Yes, you can substitute fresh tomatoes. Use about 2 cups of chopped fresh tomatoes and add a bit of smoked paprika to mimic the fire-roasted flavor.
What can I use instead of instant brown rice?
If you don’t have instant brown rice, you can use regular brown rice. However, adjust the cooking time according to the package instructions and ensure the rice is fully cooked before serving.
Is there a vegetarian option for this recipe?
To make this dish vegetarian, replace the turkey or chicken sausage with a plant-based sausage or smoked tofu. The rest of the ingredients remain the same.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
Can I use a different type of cabbage?
Yes, you can use any type of cabbage, such as green or red cabbage. The flavor and texture might vary slightly, but it will still be delicious.
What other spices can I add to enhance the flavor?
You can add spices like smoked paprika, garlic powder, or red pepper flakes to enhance the flavor of the dish. Adjust the amount according to your taste preferences.
Cabbage and Sausage Skillet
Ingredients
- 3 tablespoons extra-virgin olive oil split
- 14 ounces fully-cooked smoked turkey sausage or chicken sausage, sliced into rounds
- 1/2 head cabbage thinly sliced
- 1 small yellow onion chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups low-sodium chicken broth
- 1 can fire-roasted tomatoes with juices 15 ounces
- 1 cup instant brown rice
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the sausage rounds and cook for a few minutes on each side until browned. Remove to a plate and blot with paper towels if needed. Set aside.
- Carefully wipe out the skillet with a paper towel. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper. Cook until the onion begins to soften and brown, about 5 minutes.
- Pour in 1 cup of the chicken broth, cover, and reduce the heat to a simmer. Cook for 10 minutes. Then add the remaining 1/4 cup of chicken broth, fire-roasted tomatoes with juices, and rice. Stir well, bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage, mixing well. Re-cover and remove from heat. Let stand for 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.
