Best Southern Fried Cabbage With Smoked Sausage Recipes

SOUTHERN FRIED CABBAGE WITH SAUSAGE

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

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 AND SAUSAGE

Steps:

• In a large deep skillet or dutch oven, heat the butter over medium heat. Once the butter is sizzling, add the sausage rounds into the pan in an even single layer. Cook until golden brown, about 3-5 minutes per side. Then use a utensil to transfer the sausage to a plate and set aside.
• Add the chopped onion into the pan and sauté together until the onion becomes translucent and tender, about 2-3 minutes. Then add in the garlic and stir together along with the onion until the garlic is fragrant, about 1-2 minutes.
• Add in the brown sugar and stir together with the onion/garlic until the sugar begins to dissolve.
• Toss in the chopped cabbage- note: depending on the size of your pan, you may need to add in about half of the cabbage first. Then pour in the vinegar and carefully stir together. Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes. Then add in any remaining cabbage, if needed, and continue cooking for another 3-4 minutes.
• Add the cooked sausage rounds back into the pan and seasoning the dish with the cajun seasoning, nutmeg, and red pepper flakes (if using). Stir everything together to fully combine. Allow the dish to continue cooking together for another 3-5 minutes and then remove from heat.
• Taste the cabbage and sausage and adjust seasoning by adding more cajun seasoning, if desired. Serve immediately and garnish with freshly chopped parsley if you'd like. Enjoy!

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

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.

FRIED CABBAGE AND KIELBASA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve drippings in skillet.
• Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. Stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.

CABBAGE AND SAUSAGE

Steps:

• Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
• Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt and pepper and cook 8 more minutes until the cabbage is wilted. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir).
• Stir in the fresh parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.