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Pioneer Woman Cabbage and Sausage Recipe

Pioneer Woman Cabbage and Sausage Recipe

The Pioneer Woman Cabbage and Sausage Recipe is a fantastic choice for any night.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 140 kcal

Ingredients
  

  • 1 pound smoked sausage or Kielbasa sliced
  • 1 medium head of green cabbage shredded
  • 1 large yellow onion sliced thin
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar

Instructions
 

Prep the Cabbage

  • Remove the outer leaves of the cabbage head. Cut the cabbage into four big wedges first. Slice out the hard core from the center. Chop the remaining leaves into thick, long strips.

Slice the Sausage

  • Place the smoked sausage on your cutting board. Slice the meat into rounds about half-inch thick. You can slice them at an angle for style.

Brown the Meat

  • Heat the olive oil in your large skillet. Add the sliced sausage to the hot oil. Cook them until both sides are dark and crispy. Remove the meat and set it aside for now.

Sauté the Onion

  • Add the butter to the same oily skillet. Toss in the sliced onions and stir them. Cook for five minutes until they look clear and soft.

Add the Cabbage

  • Pile the shredded cabbage into the skillet on top. It will look like too much at first. Do not worry because it shrinks as it cooks.

Season the Mix

  • Sprinkle the garlic powder, paprika, salt, and pepper. Stir everything together so the spices coat the cabbage. The butter will help the cabbage soften quickly.

Combine and Cover

  • Add the cooked sausage back into the large pan. Pour in the apple cider vinegar for a tang. Put a lid on the pan for five minutes. This helps the cabbage steam and become very tender.

Final Sear

  • Take the lid off the skillet after five minutes. Turn the heat up to medium-high for a moment. Stir constantly until some cabbage edges look brown and toasted.

Notes

  • Don't overcook cabbage: Stop cooking when it is tender but crisp. Mushy cabbage loses its sweet flavor and nice texture.
  • Use a large pan: Cabbage takes up a lot of space initially. A wide skillet helps everything cook evenly and brown better.
  • Brown the meat first: Getting a crust on the sausage adds flavor. The fat left behind makes the vegetables taste much better.
  • Add a little acid: Use vinegar or a squeeze of lemon. The acid cuts through the fat and brightens the dish.
  • Try different sausages: Use spicy andouille for a Cajun kick. Use turkey sausage if you want a lighter, leaner meal.
  • Cast iron is best: Use a cast-iron skillet if you have one. It holds heat well and gives the best brown edges.
Keyword Pioneer Woman Cabbage and Sausage Recipe