In this recipe, the cabbage and sausage go perfectly together and even more when you cook them together in a pan. I am a big fan of dishes that are all made in one pot which it’s the case in this recipe. Fewer dishes to wash, more time to do other fun things, this is truly the perfect dinner for a busy night!
Since it’s a simple and rather economical meal, you can double the recipe and have the leftover for your lunch, I guarantee you it’s even better the next day!
To select good quality cabbage, use your sense of sight and touch. The cabbage should be heavy and dense, the leaves should be tight and form a compact “apple.
Whole, the cabbage will keep for a week to 10 days in the vegetable drawer of the refrigerator. It’s better to wash and cut it at the last moment because it oxidizes quickly.
Cabbage is one of the lowest-calorie vegetables: it only contains 20 per 100g serving. It’s also very nutritious and economical, which makes it a good food for the body … and the wallet!
- 6 tbsp butter, divided (olive oil, ghee or coconut oil)
- 1 cup onion, diced (about 4 oz)
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar (get it here)
- 14 oz kielbasa, thinly sliced on a bias
- large head green cabbage, cored and sliced
- 1 tsp paprika
- sea salt and pepper, to taste
- 1/4 cup Italian flat-leaf parsley, rough chopped
- 1 tsp crushed red pepper flakes, optional
- In a pan over medium heat, add 3 tbsp of butter. Add the onion and garlic and cook about 4 minutes.
- Add red wine vinegar to the onion and mix.
- Add sliced sausage and cook another 4 minutes until slightly browned.
- Add the rest of the butter, cabbage, paprika, salt, and pepper. Mix to combine everything together
- Continue to cook until cabbage is softened a little, but not too much, you want to have a crunchy texture.
- Garnish with fresh parsley and crushed red pepper flakes before serving.