Description
A hearty, one-pot meal featuring tender wedges of green cabbage and smoked beef sausage, simmered to perfection.
Ingredients
Scale
- 1 large head green cabbage (approx. 3–4 lbs, cut into 6–8 wedges)
- 1 medium yellow onion (sliced)
- 3 cloves garlic (minced)
- 1 pound smoked beef sausage links
- 1 cup low-sodium chicken or beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt (to taste)
- black pepper (to taste)
- 2 tablespoons olive oil (optional)
Instructions
- Cut cabbage into wedges with cores intact; slice onion and mince garlic.
- Sear sausage links in a skillet until browned, then place in slow cooker.
- Layer cabbage, onion, and garlic around sausage; mix broth and tomato paste, then pour over ingredients.
- Sprinkle with thyme, cover, and cook on Low for 6 to 7 hours.
- Check for tenderness, season with salt and pepper, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 60
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months, noting that cabbage texture may soften upon thawing. Reheat to an internal temperature of 165°F (74°C).