Italian Sausage and Cabbage Recipe
Discover this healthy 25-minute Italian Sausage and Cabbage recipe. A simple one-pot blueprint using garden-fresh cabbage, carrots, and savory sundried tomatoes.
Servings: 4 servings
Calories: 496kcal
Cost: $$
Ingredients
- 5 links sweet Italian Sausage cut into ½ inch pieces
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves sliced
- 1 sweet onion sliced
- 4 ounces sundried tomatoes sliced
- 1 small green cabbage sliced
- 2 large carrots sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
How to Make Italian Sausage and Cabbage Recipe
Sauté the Sausage:
- In a large pot or Dutch oven over high heat, add the sausage and olive oil. Sauté for 5 minutes until you get a nice golden-brown sear.
- Remove the sausage to drain, but leave that flavored oil in the pot. That’s where the "liquid gold" is.
Layer the Aromatics:
- Keep the heat high. Toss in your garlic, onions, and sundried tomatoes.
- Sauté for 5 minutes. You’ll hear that aggressive sizzle, that's the sound of the onions caramelizing and the tomatoes releasing their umami.
The Garden Foundation:
- Add the sliced cabbage, carrots, salt, and pepper. Sauté for 8 minutes.
- I like to see the cabbage start to wilt and the carrots get just a bit of a char on the edges.
The Final Integration:
- Return the sausage to the pot. Sauté for a final 5 minutes, mixing occasionally, until the cabbage reaches your desired tenderness.
How to Serve Italian Sausage and Cabbage Recipe
- Serve this as a complete meal on its own, or over a bed of roasted potatoes or quinoa. And remember, if you’re still hungry after this hearty cruciferous dish, have some fruit.
Notes
Invent Your Recipe:
The beauty of a base recipe like this is the ability to pivot. I’m always experimenting based on what I harvest from my garden or what's tucked away in the pantry. Here are a few ways you can customize this blueprint:
The Protein Pivot: If you want to change the flavor profile entirely, swap the Italian sausage for ground turkey or thinly sliced pork loin bites. If you're looking for a bit more heat, hot Italian sausage is a perfect 1:1 substitute.
The Vegetable Foundation: I used green cabbage and carrots here, but this is a "clean out the fridge" champion. You could easily swap half the cabbage for kale or Swiss chard. If you don't have carrots, red bell peppers or sweet potatoes chopped small add a beautiful sweetness that balances the savory sausage.
The Tomato Alternative: Sundried tomatoes give this a deep, concentrated flavor, but if you want something brighter, use a can of diced tomatoes (with the liquid) or a handful of cherry tomatoes from the garden. If you use diced tomatoes, it will create a bit more of a "sauce" to coat your grains.
The Aromatic Boost: To give this an even more traditional Italian-American feel, add a teaspoon of dried oregano or a splash of balsamic vinegar at the very end. The acidity of the vinegar cuts through the richness of the sausage and brightens the entire dish.
Liquid Gold: If the pan looks a little dry while the cabbage is sautéing, don’t be afraid to add a splash of chicken broth or white wine. It helps deglaze those "browned bits" off the bottom of the pot, which is where the best flavor lives.
Nutrition
Calories: 496kcal
