Accumulate the elements for the unstuffed cabbage and sausage skillet
Step 1: Warmth the oil
Step 2: Saute the sausage
Step 3: Upload the aromatics
Step 4: Stir within the seasonings
Step 5: Combine within the cabbage and tomatoes
Step 6: Sprinkle the skillet with parsley
Step 7: Devour the dish with a starchy facet
Unstuffed Cabbage And Sausage Skillet Recipe
Steer clear of the labor-intensive technique of stuffing cabbage rolls with this simple, one-pan skillet, which stews cabbage and sausage in a seasoned tomato sauce.
- 1 tablespoon olive oil
- ½ pound Italian sausage (or sausage of your selection), sliced into ¼-inch rings
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon sea salt, or to style
- 3 cups shredded inexperienced cabbage (or coleslaw combine)
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons chopped parsley
- Crusty bread, for serving
- Warmth the olive oil in a big skillet over medium-high warmth.
- Upload within the sausage and saute for 1–2 mins on each and every facet
- Push the sausage to the outdoor, upload within the onions and minced garlic, and stir for 1 minute, till the onions start to get translucent.
- Upload the oregano, onion powder, garlic powder, paprika, and sea salt, and stir to mix.
- Upload the cabbage and diced tomatoes, stir, and simmer for five mins, or till the sausage is totally cooked. If the combination is simply too dry, upload ¼ cup water to the tomato can, swirl it round, and upload it to the skillet.
- Take away from the warmth and garnish with the parsley.
- Serve, with crusty bread, if desired.
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