Description
Savory fried cabbage with smoked sausage, onions, garlic, brown sugar, and apple cider vinegar. A hearty and flavorful dish, perfect as a side or main course.
Ingredients
Scale
- 1 large head of green cabbage (about 2–3 pounds), cored and shredded
- 1 pound smoked sausage (kielbasa, andouille, or your favorite), sliced into 1/4-inch thick rounds
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons olive oil (or vegetable oil)
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon caraway seeds (optional, but highly recommended)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- 1/4 cup chicken broth (or vegetable broth)
Instructions
- Prepare the Cabbage: Remove outer leaves of cabbage if wilted. Cut cabbage in half through the core, then cut each half into quarters and remove the core. Shred the cabbage thinly.
- Prepare the Sausage: Slice the smoked sausage into 1/4-inch thick rounds.
- Chop the Onion: Peel and chop the onion into diced pieces.
- Mince the Garlic: Peel and mince the garlic cloves.
- Cook the Sausage: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides (5-7 minutes). Remove the sausage from the skillet and set aside.
- Cook the Onion: Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent (5-7 minutes). Scrape up any browned bits from the bottom of the skillet.
- Add Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add Cabbage: Add the shredded cabbage to the skillet (in batches if necessary). Stir to coat with the oil and onions.
- Season: Season the cabbage with salt, pepper, smoked paprika, and red pepper flakes (if using).
- Add Caraway Seeds: Add the caraway seeds (if using).
- Add Vinegar and Sugar: Pour in the apple cider vinegar and brown sugar.
- Add Broth: Add the chicken broth to the skillet.
- Cover and Cook: Cover the skillet and cook, stirring occasionally, until the cabbage is tender and wilted (20-30 minutes). Check periodically and add more chicken broth if needed.
- Brown the Cabbage: Remove the lid and continue to cook, stirring occasionally, until the cabbage is browned and caramelized (10-15 minutes).
- Combine: Return the cooked sausage to the skillet and stir to combine. Heat through for a few minutes.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley (if desired).
Notes
- Variations: Add carrots, bell peppers, or potatoes. Use different types of smoked sausage. Make it vegetarian by omitting the sausage and using vegetable broth. Add a pinch of red pepper flakes or a dash of hot sauce for heat. Cook bacon before sausage and crumble over cabbage. Deglaze with dark beer instead of broth. Add a spoonful of Dijon or whole-grain mustard towards the end of cooking.
- Serving Suggestions: Serve as a side dish with roasted chicken, pork chops, or steak. Serve as a main course with mashed potatoes or pierogies. Serve on top of crusty bread for a hearty sandwich. Serve with a dollop of sour cream or Greek yogurt.
- Storage Instructions: Store leftover fried cabbage and sausage in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat, stirring occasionally, until heated through. You may need to add a little bit of water or broth to prevent it from drying out.
- Prep Time: 20 minutes
- Cook Time: 50 minutes