What’s for Dinner? This cabbage and polish sausage dinner is a deliciously low carb one-pan dinner. It is definitely keto-friendly.

Cabbage and Polish Sausage Dinner

Growing up on a farm, I remember my Mom fixing fried cabbage almost weekly. She served it as a side dish to pork chops.

Cabbage and polish sausage dinner is a tasty, quick fix. 

Besides polish sausage, try any of the other smoked sausages or bratwurst in this dish.


Ingredients

  • 7 oz package of Polish Sausage (sliced into coins)
  • 2 cup chicken stock
  • 2 tsp butter
  • 1/4 cup onion/pepper blend frozen seasoning mix
  • salt & pepper to taste
  • 1/2 cabbage, small or half of a large one shredded

If you don’t have Polish sausage, you can use any kind of smoked sausage or bratwurst.

Equipment

Deep pot or an enameled cast-iron dutch oven. It is hard to beat cast iron for frying cabbage.


 Cooking the Cabbage and Polish Sausage

To enhance the flavor of the dish, I like to add the butter to the skillet and brown the sausage coins. I remove them to another platter. I add more butter to the pan and saute the onion mixture and the shredded cabbage. When the onions and the cabbage start to brown, I then add the chicken stock and cook until the cabbage is my desired tenderness.

Add the sausage coins, season with salt and pepper, and  bring to a boil, turn down to a simmer and cook for 10 minutes.

There you have your one-pan meal.


Cabbage and Polish Sausage Dinner

This recipe is just good food.
Course: Dinner
Keyword: cabbage and polish sausage
Author: Cheryl

Equipment

  • Large pot or enameled cast iron Dutch oven

Ingredients

  • 7 oz package of Polish Sausage sliced into coins
  • 2 cup chicken stock
  • 2 tsp butter
  • 1/4 cup onion/pepper blend frozen seasoning mix
  • salt & pepper to taste
  • 1/2 cabbage, small or half of a large one shredded

Instructions

  • First, heat the butter in a deep pot.
  • To add more flavor, brown the sausage coins in the butter and then set them aside.
  • Next, add the onion blend and cabbage to the pot.   Then, cook until it starts to brown. If needed, add more butter.
    chopped cabbage, onions & peppers
  • Now, add the chicken stock to the cabbage mixture and cook until the cabbage is the desired tenderness. (About 12 minutes)
  • Add the browned and cut-up polish sausage to the cabbage mixture.
  • Then, bring to a boil, turn down to a simmer and cook for 10 minutes.
  • Finally, season with salt and pepper to taste.
    cabbage and polish sausage/

Notes

When I fixed this recipe, I used a stainless steel pot, but nothing beats a heavy Dutch oven.

 



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