The Cooking Papi- Episode 2- Cabbage

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken 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 and is healthier, while canola oil is budget-friendly.

Rinse and wash the cabbage.

Cut out the bottom part of the cabbage and discard it.

Cut the cabbage in half lengthwise, then cut it into smaller pieces.

Run water through the cabbage again to clean it further.

Preheat a pan and add vegetable oil (amount not specified).

Add the chicken apple sausage cut into small pieces and brown for about 5-7 minutes.

While the sausage is browning, dice the onion.

Once the sausage is browned, add the diced onion and sauté until translucent, about 8-10 minutes.

Pour in about 1/2 cup of vegetable stock and stir to deglaze the pan, scraping up any browned bits.

Add 1 tablespoon of tomato paste and stir to combine.

Add 1.5 teaspoons of garlic powder and 1.5 teaspoons of black pepper.

Wait for the mixture to start steaming before adding the cabbage.

Add the cabbage in batches if necessary, allowing it to cook down before adding more.

Cover the pot and let the cabbage steam for about 20 minutes, stirring occasionally.

If the mixture gets dry, add more vegetable stock as needed (about 1/2 cup).

Taste and adjust seasoning, adding a little chicken bouillon powder if desired.

Cooking Techniques

Equipment Needed

Spice Level: