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Ingredients
Scale
- 1 tablespoon olive oil
- 24 ounces smoked sausage, sliced into rounds (kielbasa or turkey kielbasa work great)
- 1 small onion, thinly sliced
- 3 tablespoons salted butter
- 1 medium head green cabbage, cored and sliced
- ½ cup chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- optional garnish: chopped fresh parsley
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the sausage rounds and cook, stirring occasionally, until browned on both sides, approximately 5-7 minutes, then remove the sausage with a slotted spoon to leave the drippings in the pan.
- Add the thinly sliced onion to the pan and cook until softened and translucent, about 5-7 minutes.
- Incorporate butter into the pan with the onions. When melted, add the sliced cabbage and toss to coat with the butter and onions.
- Stir in chicken broth, kosher salt, garlic powder, and black pepper. Reduce heat to low, cover, and cook for approximately 15 minutes, stirring halfway through.
- Once the cabbage is tender, add the browned sausage back into the pan and stir until warmed through, about 1 more minute. Garnish with fresh parsley before serving.
Notes
Feel free to use turkey kielbasa for a leaner option.
Pair this dish with crusty bread for a heartier meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 1300mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg