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–+ servings
bowl with fried cabbage and sausages sprinkled with parsley.
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5 from 2 votes

Simple Fried Cabbage with Sausage

Make fried cabbage with sausage tonight! A classic, simple recipe made with just two main ingredients and ready in no time.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course, Sausages and Bratwurst
Cuisine: American, German
Servings: 4 -6
Calories: 547kcal
Author: Adina

Equipment

  • Large skillet or shallow Dutch oven with a lid (12 inch/ 30 cm)

Ingredients

  • 2.5 lbs white cabbage chopped 1.2 kg, Note 1
  • 2 medium carrots sliced
  • 1 medium onion finely chopped
  • 1 lb sausage thickly sliced, 450 g, Note 2
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 teaspoon smoked sweet paprika
  • 1 tablespoon thyme
  • 1 teaspoon granulated sugar more to taste
  • 1 teaspoon caraway seeds optional but great
  • ¼ teaspoon fine sea salt or Kosher, more to taste, Note 3
  • ¾ cup chicken stock 180 ml
  • 1 teaspoon balsamic vinegar
  • fine sea salt and ground black pepper

Instructions

  • Prepare: Chop the cabbage, slice the carrots into thin rounds, and set them aside in a bowl. Finely chop the onions and set them aside separately from the other vegetables. Slice the sausages thickly and set them aside.
    2.5 lbs white cabbage (1.2 kg), 2 medium carrots, 1 medium onion, 1 lb sausages (450 g)
  • Fry sausages: Heat 1 tablespoon of oil in the pan. Cook the sausage slices on medium-high heat until nicely browned on all sides. Remove them from the pan.
  • Fry cabbage: Turn the heat down to medium-low, add the onions to the pan, and fry them in the sausage fat for about 5 minutes or until softer (Note 4). Add carrots, cabbage, butter, paprika, thyme, sugar, and salt. Stir well to combine and fry the mixture for 5 minutes.
    2 tablespoon butter, 1 teaspoon smoked sweet paprika, 1 teaspoon thyme, 1 teaspoon sugar, ¼ teaspoon fine sea salt
  • Simmer: Pour in ¾ cup stock (180 ml), bring to a boil, cover, turn the heat down to low, and simmer the cabbage for about 5 minutes or until softer, stirring occasionally.
  • Add sausages, some salt, and pepper to taste and simmer without the lid for about 5 minutes until the stock is reduced.
  • Adjust the taste: Stir again and adjust the taste with more salt, pepper, 1 teaspoon of balsamic vinegar, and a bit more sugar if required.

Notes

  1. Green or sweetheart cabbage is also great.
  2. Other sausages: Kielbasa, cabanossi, andouille, chorizo, bratwurst, Frankfurters or Wieners, Italian sausage, etc.
  3. The salt you need depends on the saltiness of the stock you use. Start with just a little salt and add more later to taste.
  4. Fat: Depending on the sort of sausage you use, there might be much fat or little fat left in the skillet. Chorizo, for instance, will release a lot of fat; if you feel it’s too much, you can scoop some out and only leave about 1-2 tablespoons in the pan. On the other hand, Frankfurters or wieners will not release much fat; in this case, add 1 extra tablespoon of oil to the pan when cooking the onions.

Nutrition

Serving: 1portion from 4 | Calories: 547kcal | Carbohydrates: 26g | Protein: 23g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 1643mg | Potassium: 981mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5974IU | Vitamin C: 111mg | Calcium: 156mg | Iron: 3mg