Description

This easy fried cabbage and sausage recipe is a satisfying and simple weeknight meal. It features savory pre-cooked beef sausage and tender caramelized cabbage, finished with a tangy smoked paprika agrodolce and fresh parsley.

Ingredients

Scale

1 pound (450 g) pre-cooked beef sausage, halal-certified, sliced into 0.5 inch (1 cm) rounds (can use chicken, turkey, or plant-based sausage)
1 medium head (2 pounds or 900 g) green cabbage, cored and shredded into 0.75 inch (1.5 cm) ribbons
2 medium yellow onions, very thinly sliced into half-moons
0.25 cup (60 ml) vegetable oil, divided (any neutral oil like canola or grapeseed works well here)
3 cloves garlic, minced
1 tablespoon (15 ml) smoked paprika, divided
0.25 cup (60 ml) apple cider vinegar
2 tablespoons (30 ml) granulated sugar
2 tablespoons (30 ml) water
1 teaspoon (5 ml) fine sea salt, plus more to taste
0.5 teaspoon (2.5 ml) freshly ground black pepper, plus more to taste
2 tablespoons (30 ml) fresh flat-leaf parsley, finely chopped, for garnish

Instructions

Brown Sausage: Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Cook sliced beef sausage 5-7 minutes, flipping, until deeply browned and crispy. Remove sausage, leaving any fat behind.
Sauté Cabbage and Aromatics: Add remaining 2 tablespoons oil (if needed) to the skillet; reduce heat to medium. Stir in shredded cabbage; cook 10-15 minutes until softened and caramelized. Add minced garlic and about 2 teaspoons smoked paprika for 1 minute until fragrant.
Prepare Agrodolce: While the cabbage cooks, combine 0.25 cup apple cider vinegar, 2 tablespoons granulated sugar, 2 tablespoons water, and about 1 teaspoon smoked paprika in a small saucepan. Simmer gently until sugar dissolves. Remove from heat.
Sauté Onions: In a small non-stick pan, heat a small amount of oil. Sauté thinly sliced yellow onions 5-7 minutes until tender, translucent, and just golden. (If they brown too quickly, reduce heat to low.)
Combine and Season: Return the cooked beef sausage to the skillet with the cabbage. Toss thoroughly to combine and heat through for 2-3 minutes. Season with 1 teaspoon salt and 0.5 teaspoon pepper, adjusting to taste.
Finish with Agrodolce: Pour the warm smoked paprika agrodolce over the sautéed onions. Toss gently to coat; onions should be glossy and infused with flavor.
Plate and Garnish: Transfer the fried cabbage and sausage to a bowl. Spoon the Crisp Onion Agrodolce over top. Garnish with fresh chopped parsley for vibrant color.

Notes

To save time, use pre-cooked sausage and pre-shredded cabbage. This recipe is naturally dairy-free; ensure your chosen sausage is too. For a low-carb option, confirm sausage has no added sugar. For high-protein, use lean chicken or turkey sausage. Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (200 g)
Calories: 400 calories
Sugar: 7 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 60 mg

Keywords: fried cabbage, sausage, easy dinner, weeknight meal, one-skillet, halal, savory, agrodolce, comfort food, family-friendly