Sauteed Cabbage and Sausage, by Beverly Hicks Burch

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I’ve mentioned before how much I enjoy cabbage. Today’s recipe is an affirmation of that enjoyment.

Cabbage is chocked full of fiber, vitamin C, vitamin K, vitamin B6, calcium and folate. Uncooked cabbage is also a good source of iron. It is also low in fat, sodium and cholesterol.

I’ve seen a version of today’s recipe floating around, but it was loaded with fat (lots of butter). I cut the fat and raised the health. One way I was able to do this was by using a non-stick pan. I wanted to reduce the fat plus turn the fat I used into fat that would raise good cholesterol by using olive oil. I also increased the amount of healthy cabbage just a tad. (Note: I usually I remove the “skin” from the sausage before using it.)

We were very pleased with the results and have yet another dish on our rotation of yummy, low-fat, healthy and quick to fix, one pot meals.

Winner winner chicken dinner!

Plated Sauted Cabbage with Tomatoes and Sausage

Sautéed Cabbage with Sausage

Cooking spray

4 tablespoons olive oil

1 medium or large head cabbage

1 onion, chopped coarsely

1 pound chicken or turkey sausage, cut into 1 inch rounds (I used an Italian flavor – used you favorite flavor)

1 15 ounce can diced tomatoes

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1. Spray a non-stick stock pot with cooking spray.

2. With the heat on medium high, add 4 tablespoons olive oil.

3. Next add onion and cabbage and cook on medium high heat and sauté for about 5 minutes, stirring to keep it from sticking to a pan.

4. Add remaining ingredients. Cover and simmer for 20 – 25 minutes or until cabbage is tender.

Enjoy!

Sauted cabbage with tomatoes and sausage

© 2015 Beverly Hicks Burch All Right Reserved.

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