Smoked Sausage and Cabbage Skillet Supper

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 6 cups shredded green cabbage
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup chicken broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh parsley
• Optional: 1 diced apple for sweetness

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until softened, about 3 minutes.
3. 3 Stir in minced garlic and cook for another minute.
4. 4 Add sliced sausage to the skillet and cook until browned.
5. 5 Stir in shredded cabbage, caraway seeds, smoked paprika, black pepper, and salt.
6. 6 Pour in chicken broth and apple cider vinegar, cover, and let cook for 15 minutes, stirring occasionally.
7. 7 Toss in chopped parsley and optional diced apple during the last minute of cooking.
8. 8 Serve hot, straight from the skillet.

Equipment

• large skillet

Variations

• Substitute kielbasa for a traditional Polish flavor.
• Add diced potatoes for a more substantial meal.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute kale for cabbage if preferred.

Pairings

• A cold lager complements the smoky flavors.
• A side of sauerkraut adds a tangy crunch.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a splash more vinegar if you love that tangy kick!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to keep it moist.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Serve with crusty bread and a simple green salad.
• Pair with a tangy mustard for an extra zing.

FAQ