Best Fried Cabbage With Sausage Recipes

Southern Fried Cabbage With Sausage image

Provided by MSippigirl

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons bacon fat
1 small green cabbage, chopped
1/2 cup onion, chopped
1/2-3/4 lb smoked sausage, sliced (I like Conecuh, Original)
1 (15 ounce) can diced tomatoes, undrained (I like Hunt's Petite Diced)
1/4 teaspoon garlic salt, to taste
1/4 teaspoon Tony Chachere's Seasoning, to taste (optional)
salt, to taste
black pepper, to taste

Steps:

Chop/slice the sausage, cabbage, and onion.
In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
Add remaining ingredients, and the sausage.
Cover the skillet and cook for about 10 minutes.
Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

Fried Cabbage with Sausage image

Provided by The Southern Lady Cooks

Time 25m

Number Of Ingredients 9

1 stick butter or margarine
1 small head of cabbage (chopped)
1 small green pepper (chopped or cut into strips)
1 small onion (chopped)
1 pound polish sausage (sliced into round pieces (can use smoked sausage)I use Hillshire Farm.)
1 15 ounce can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
few drops of hot sauce (optional)

Steps:

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 - 25 minutes.

Southern Fried Cabbage with Smoked Sausage image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces smoked sausage links, such as kielbasa or andouille
1 yellow onion, chopped (1 1/2 cups)
1 tablespoon packed light-brown sugar
2 teaspoons Creole seasoning, such as Tony Chachere's
1 head green cabbage (3 pounds), cored and cut into 1/2-inch pieces (12 cups)
3 tablespoons apple-cider vinegar
Kosher salt and freshly ground pepper
Whole-grain mustard, for serving (optional)

Steps:

Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.