Sausage and Cabbage is a go to dish that we have enjoyed for years! But, sometimes you need to spice it up a bit. So, I thought about a sweet and spicy blend of seasonings and made a sauce to coat it all. Since it is sweet and spicy, I am calling it “SWICY’. This hearty, one-pan dish is savory and just the right amount of spicy. It’s quick enough for weeknights but bold enough to feel special. I love that it has all the things I want in a dish-protein, fat, green veggie and a sweet and spicy flavor.
“Swicy” Cabbage and Kielbasa
One pan clean-up is appreciated on a weeknight!
Ingredients
Instructions
Cook your sausage
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I used 5 cased sausages and cut them into one-inch pieces. I think that if you had bulk Italian sausage, this would work just as well. Cook them fully making sure they have a nice sear on them. Remove the sausage from the pan and reserve on the side.
Make your sauce
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In the same pan, add butter, garlic, onion powder, hot sauce and brown sugar. Stir all ingredients together and come to a simmer.
Cook your cabbage
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Once your sauce is simmering, load in the cabbage. Add a cover to the dish and let your cabbage sweat down. It may take a while depending on how much cabbage you are using. Don't overload your pan! As it is cooking, mix the cabbage around for even coating of the sauce.
Finish it off
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When the cabbage is done, mix your sausage back in. Cover the pan and let it go for 5 or so more minutes to bring the sausage back up to temp.
Note
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