Description
This hearty and flavorful Cabbage and Sausage recipe combines savory Italian pork sausage with tender sautéed cabbage and vibrant bell peppers, seasoned with a blend of spices and simmered in a rich tomato and beef broth sauce. Perfect for a comforting weeknight dinner, this dish is easy to prepare and packed with delicious, wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1/2 lb fresh Italian pork sausages (casings removed)
- 1/2 onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 1 small green cabbage, thinly sliced
- 1/4 cup sugar-free tomato sauce
- 2 tbsp beef broth
- 1 tbsp fresh parsley, chopped
Spices and Seasonings
- 1 tsp salt
- Cracked black pepper, to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp chili powder (optional)
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the sausage meat, breaking it apart, and cook until no longer pink, ensuring it is fully browned.
- Sauté Vegetables: Add chopped onion and red bell pepper to the cooked sausage and sauté for about 3 minutes until softened. Then, add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Add Seasonings: Sprinkle in salt, cracked black pepper, onion powder, garlic powder, paprika, oregano, and chili powder. Stir thoroughly to combine all the flavors evenly with the sausage and vegetables.
- Incorporate Cabbage: Add the thinly sliced cabbage to the pot. Sauté for 5 minutes, stirring occasionally until the cabbage is almost tender but still retains some texture.
- Add Liquids and Simmer: Pour in the sugar-free tomato sauce and beef broth. Stir well to mix all ingredients. Cover the pot with a lid, reduce heat to medium-low, and cook for an additional 5 minutes to allow flavors to meld and the cabbage to become very soft.
- Garnish and Serve: Once the cabbage is tender and everything is heated through, remove from heat. Garnish with chopped fresh parsley and serve warm. Enjoy your comforting cabbage and sausage dinner!
Notes
- If preferred, you can use ground pork sausage without removing casings for convenience.
- Red or orange bell peppers are recommended as they bring a natural sweetness compared to green bell peppers.
- This recipe can be cooked using a cast-iron skillet, non-stick pan, or stainless steel pan depending on what’s available.
- To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave or on the stovetop until warmed through for optimal taste and texture.
