One-Pan Chicken Sausage & Cabbage Skillet!

chicken sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat, while pork sausage is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

Peel off the outside layers of the cabbage that are a little bit bruised.

Cut the cabbage in half, then in quarters, and set aside half of the cabbage.

Slice the cabbage into strips about 1/2 inch thick, cutting around the core.

Rinse the sliced cabbage and set it aside.

Dice a small onion.

Slice the chicken sausage into rounds, either diagonally or straight down.

Mince 2 cloves of garlic.

Heat a large deep skillet and add a little bit of oil to brown the chicken sausage until it has color on both sides, then remove it to a plate.

In the same skillet, add a little bit of butter and the diced onion, cooking until translucent and slightly colored for a couple of minutes.

Add the minced garlic and half of the cabbage to the skillet, seasoning with spices and stirring around.

Cook the cabbage for about 60 seconds, then add the other half of the cabbage.

Add a tiny bit of chicken broth to help soften the cabbage and add flavor.

Once the cabbage has softened, return the browned chicken sausage to the skillet and stir to combine with the cabbage, cooking for a couple more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens