Once you watch the crunchy crucifer turn tender, golden, and buttery. Add sausage, wine, and remaining ingredients. If you don’t like spicy foods, simply use regular sausage instead. Then you add the sausage to the mix, and let them get juicy and crisp.
Serve with crusty bread and a large dollop of grainy mustard. Add the sausage, broth, and remaining ingredients. I made a double batch and used half hot sausage and half leftover roasted pork loin cut into small strips. Also threw in some green onions since i had them in the fridge and thought the recipe could use more onion.
This Easy Sausage And Cabbage Skillet Is My Go To Quick, Easy And Healthy Weeknight Dinner! low Carb, Gluten Free, Whole 30, Paleo And All Made In One Pan - With Minimal Prep And Easy Cleanup!.
1 pound hot Italian sausage (for paleo/whole30 be sure to read ingredients to determine if they are compliant)
1 tablespoon olive oil (or oil of choice)
1 large onion (sliced)
1 bag of slaw with kale
4 garlic cloves (minced)
1/2 teaspoon paprika
1/2 teaspoon dried oregano
salt (to taste)
pepper (to taste)
In a high sided saute pan over medium high heat, brown the sausage until cooked through. Remove from pan.
Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt. Cook for 5-10 minutes, until softened and golden.
Add the garlic and spices, cook for about 30 seconds, until fragrant.
Add the cabbage/kale slaw to the pan. The pan will be very full at first, carefully mix the slaw in and it will start to wilt and reduce in volume. You my need to add it in a few batches. Continue to stir, until everything is combined and slaw is wilted, about 5 minutes.
Add the sausage back to the pan, stir to combine. Cook for another minute or two, until sausage is warmed. Taste and add more salt and pepper if needed. Serve.
I prepared a quick video further below where i show how i make this. This chicken apple sausage skillet is my take on a healthier. Heat pan and add onion, smoked sausage, and potatoes.
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