Sausage and Cabbage Skillet

What Goes With It

• Whole-grain mustard on the side
• A green salad
• Steamed green beans

Making Sausage and Cabbage Skillet, Step by Step

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1. Heat the oil in a large, deep frying pan over medium-high heat. Add the sausage and cook for 5 minutes, turning, until browned on both sides. Lift out onto a plate.

   Mark done Start 5 min timer

2. Add the onion to the fat left in the pan and cook for 4 minutes, until soft. Add the garlic and paprika and cook for 30 seconds.

   Mark done Start 4 min timer

3. Add the cabbage in handfuls, stirring as it wilts, then pour in the stock. Cover and cook for 6 minutes, until the cabbage is tender but not limp.

   Mark done Start 6 min timer

4. Stir in the vinegar, mustard and pepper, return the sausage to the pan and cook uncovered for 2 minutes. Taste and add salt only if it needs it.

   Mark done Start 2 min timer

Notes From the Method

Choose a sausage with a short ingredient list and check the sodium on the label; brands differ widely.

If the pan looks dry while the cabbage cooks, add a splash of stock or water.

Slice the sausage on the diagonal so each piece has more browned surface.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat in a covered pan until steaming hot.

Common Questions

Sausage and Cabbage Skillet Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.