I was inspired to create this dish after looking through recipes for cabbage and seeing lots of cabbage roll recipes. I love cabbage rolls, but honestly find them a bit tedious. Plus honestly I think they are a little lacking in cabbage volume… lol, I love my cabbage! So this dish is a simpler, one skillet meal that is a bit reminiscent of a good cabbage roll, but with a hefty portion of cabbage!
This does make a good size batch, probably a good 6-8 servings especially if you are going to put it over rice or noodles. So we had some leftovers (BTW I love leftovers, easy lunches!) and I just have to say the leftovers were almost better than the original! After the flavors had some time to blend. Makes me think this would be a good meal to make up a large batch of on the weekend and freeze individual size portions for lunch all week 🙂
Cabbage and Sausage Skillet
1 lb Italian Sausage
1 Onion, chopped
1 head Cabbage, shredded (coarsely)
2 cans Diced Tomatoes
Salt and Pepper
In large skillet brown sausage over medium heat. Remove to bowl and set aside, make sure to leave the rendered fat in the skillet. Saute onions in sausage fat for 3-5 minutes until soft. Add cabbage, season as desired with salt and pepper and continue to cook another 5-7 minutes, until it is just starting to wilt. Return sausage to skillet and add tomatoes, bring to boil and simmer over medium heat. Allow mixture to cook until cabbage has cooked down to your desired tenderness (this really can be all up to you!) I cooked mine about 20-25 minutes and left the lid off to allow the juices to mostly cook off while mostly being used to braise the cabbage. Season with salt and pepper if desired, I found the sausage added enough flavor that is was good.
Serve warm. I like it just on it’s own, a great low carb meal. But it would also be delicious over rice or noodles.