Description
A comforting one-pan meal that balances the savory richness of browned meat with the sweet, tender crunch of cooked greens.
Ingredients
Scale
- 1 pound smoked sausage, kielbasa, or Italian sausage, sliced or crumbled
- 1 medium head green cabbage, shredded ((about 2 pounds or 900g))
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup low-sodium chicken broth ((240ml))
- 1 tablespoon Dijon mustard
- ½ cup heavy cream or half-and-half ((120ml))
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly ground black pepper (to taste)
- Fresh parsley or chives (for garnish (optional))
Instructions
- Slice the sausage and brown it in a large skillet with olive oil over medium-high heat. Remove sausage and set aside.
- In the same pan, melt butter and sauté onions until translucent. Add garlic, thyme, and paprika, cooking for 30 seconds.
- Add shredded cabbage to the pan and toss frequently until wilted and tender-crisp, about 5-7 minutes.
- Return sausage to the pan, pour in chicken broth, and simmer for 3-4 minutes to combine flavors.
- Stir in Dijon mustard and heavy cream. Simmer for 2 minutes until sauce thickens. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth to restore creaminess. Do not freeze if heavy cream is included.