Name: One-Pot Cabbage and Sausage recipe
Ingredients: Smoked Sausage: 1 pound (about 450g), preferably Kielbasa or Andouille for authentic flavor, sliced into ½-inch thick rounds. (You can also use turkey sausage, chicken sausage, or spicy Italian sausage, adjusting cooking time if needed).; Olive Oil or Cooking Fat: 1-2 tablespoons (use less if your sausage is particularly fatty; bacon grease also adds amazing flavor).; Yellow Onion: 1 large, chopped (about 1.5 cups).; Garlic: 3-4 cloves, minced (adjust to your taste – more garlic is always welcome!).; Green Cabbage: 1 medium head (about 2-2.5 pounds), core removed and roughly chopped or shredded into bite-sized pieces. Don’t worry if it looks like too much; cabbage cooks down significantly.; Chicken Broth or Vegetable Broth: 1 cup (240ml). You can also use beef broth for a richer flavor or even water in a pinch, though broth adds more depth.; Apple Cider Vinegar: 1 tablespoon (optional, but highly recommended for balancing the richness and adding a slight tang).; Caraway Seeds: 1 teaspoon (optional, but classic pairing with cabbage and sausage, adds a distinct earthy flavor).; Smoked Paprika: 1 teaspoon (enhances the smoky flavor).; Dried Thyme: ½ teaspoon (or 1 teaspoon fresh thyme leaves).; Salt: ½ teaspoon, or to taste (be mindful that sausage and broth can be salty).; Black Pepper: ½ teaspoon freshly ground, or to taste.; Optional additions: Red Pepper Flakes: ¼ – ½ teaspoon for a touch of heat.; Diced Potatoes: 1-2 medium potatoes, peeled and diced (add with the cabbage, may need slightly more liquid and longer cooking time).; Sliced Carrots: 1-2 carrots, sliced (add with the onions or cabbage).; Bell Pepper: 1 sliced bell pepper (any color), add during the last 10-15 minutes of simmering.; Fresh Parsley: Chopped, for garnish (optional).; The Sausage: The star player alongside the cabbage. Kielbasa (Polish sausage) is a popular choice due to its smoky, garlicky flavor and firm texture that holds up well to cooking. Andouille adds a Cajun kick with more spice. Italian sausage (sweet or hot) brings an herby flavor profile. Using pre-cooked smoked sausage simplifies the process. If using raw sausage, ensure it’s cooked through before adding the cabbage. Consider the fat content; leaner options like chicken or turkey sausage work well but might require adding a bit more oil initially. Slicing the sausage allows for maximum surface area browning, which equals more flavor.; The Cabbage: Green cabbage is the standard choice – it’s affordable, sturdy, and becomes tender and sweet when cooked. Savoy cabbage, with its crinkled leaves, offers a slightly milder flavor and more delicate texture. Napa cabbage cooks much faster and is very tender, so add it later in the cooking process if using. The key is to chop it into manageable, bite-sized pieces. Remember, it shrinks dramatically, so don’t be intimidated by the initial volume. Cabbage is packed with Vitamin K, Vitamin C, and fiber, making this dish surprisingly nutritious.; The Aromatics: Onion and garlic form the essential flavor base. Yellow onions provide a balanced sweetness when sautéed. Garlic adds its pungent depth. Don’t skimp here; these build the foundation upon which the other flavors rest.; The Liquid: Broth (chicken, vegetable, or beef) infuses the dish with savory notes far better than water alone. It helps steam the cabbage and creates a light sauce. Choose low-sodium broth if you’re sensitive to salt or want more control over the final seasoning.; The Seasonings: Caraway seeds are a classic Eastern European pairing with cabbage, offering a unique, slightly anise-like flavor. Smoked paprika echoes the smokiness of the sausage. Thyme adds an earthy, floral note. Apple cider vinegar cuts through the richness of the sausage and brightens the overall flavor profile – a small amount makes a big difference. Adjust salt carefully at the end, considering the saltiness of your chosen sausage and broth.

Ingredients

Smoked Sausage: 1 pound (about 450g), preferably Kielbasa or Andouille for authentic flavor, sliced into ½-inch thick rounds. (You can also use turkey sausage, chicken sausage, or spicy Italian sausage, adjusting cooking time if needed).

Olive Oil or Cooking Fat: 1-2 tablespoons (use less if your sausage is particularly fatty; bacon grease also adds amazing flavor).

Yellow Onion: 1 large, chopped (about 1.5 cups).

Garlic: 3-4 cloves, minced (adjust to your taste – more garlic is always welcome!).

Green Cabbage: 1 medium head (about 2-2.5 pounds), core removed and roughly chopped or shredded into bite-sized pieces. Don’t worry if it looks like too much; cabbage cooks down significantly.

Chicken Broth or Vegetable Broth: 1 cup (240ml). You can also use beef broth for a richer flavor or even water in a pinch, though broth adds more depth.

Apple Cider Vinegar: 1 tablespoon (optional, but highly recommended for balancing the richness and adding a slight tang).

Caraway Seeds: 1 teaspoon (optional, but classic pairing with cabbage and sausage, adds a distinct earthy flavor).

Smoked Paprika: 1 teaspoon (enhances the smoky flavor).

Dried Thyme: ½ teaspoon (or 1 teaspoon fresh thyme leaves).

Salt: ½ teaspoon, or to taste (be mindful that sausage and broth can be salty).

Black Pepper: ½ teaspoon freshly ground, or to taste.

Optional additions:
- Red Pepper Flakes: ¼ – ½ teaspoon for a touch of heat.
- Diced Potatoes: 1-2 medium potatoes, peeled and diced (add with the cabbage, may need slightly more liquid and longer cooking time).
- Sliced Carrots: 1-2 carrots, sliced (add with the onions or cabbage).
- Bell Pepper: 1 sliced bell pepper (any color), add during the last 10-15 minutes of simmering.

Fresh Parsley: Chopped, for garnish (optional).

Ingredient Notes & Deep Dive:

The Sausage: The star player alongside the cabbage. Kielbasa (Polish sausage) is a popular choice due to its smoky, garlicky flavor and firm texture that holds up well to cooking. Andouille adds a Cajun kick with more spice. Italian sausage (sweet or hot) brings an herby flavor profile. Using pre-cooked smoked sausage simplifies the process. If using raw sausage, ensure it’s cooked through before adding the cabbage. Consider the fat content; leaner options like chicken or turkey sausage work well but might require adding a bit more oil initially. Slicing the sausage allows for maximum surface area browning, which equals more flavor.

The Cabbage: Green cabbage is the standard choice – it’s affordable, sturdy, and becomes tender and sweet when cooked. Savoy cabbage, with its crinkled leaves, offers a slightly milder flavor and more delicate texture. Napa cabbage cooks much faster and is very tender, so add it later in the cooking process if using. The key is to chop it into manageable, bite-sized pieces. Remember, it shrinks dramatically, so don’t be intimidated by the initial volume. Cabbage is packed with Vitamin K, Vitamin C, and fiber, making this dish surprisingly nutritious.

The Aromatics: Onion and garlic form the essential flavor base. Yellow onions provide a balanced sweetness when sautéed. Garlic adds its pungent depth. Don’t skimp here; these build the foundation upon which the other flavors rest.

The Liquid: Broth (chicken, vegetable, or beef) infuses the dish with savory notes far better than water alone. It helps steam the cabbage and creates a light sauce. Choose low-sodium broth if you’re sensitive to salt or want more control over the final seasoning.

The Seasonings: Caraway seeds are a classic Eastern European pairing with cabbage, offering a unique, slightly anise-like flavor. Smoked paprika echoes the smokiness of the sausage. Thyme adds an earthy, floral note. Apple cider vinegar cuts through the richness of the sausage and brightens the overall flavor profile – a small amount makes a big difference. Adjust salt carefully at the end, considering the saltiness of your chosen sausage and broth.

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Instructions

Brown the Sausage: Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil (or other fat). Once shimmering, add the sliced sausage in a single layer (you may need to do this in batches to avoid overcrowding the pot). Cook for 3-5 minutes per side, until nicely browned and slightly crispy. Browning develops deep flavor (thanks to the Maillard reaction) and renders some fat. Once browned, use a slotted spoon to remove the sausage from the pot and set it aside on a plate. Leave the rendered fat in the pot (if there’s more than 2 tablespoons, you can drain off the excess).

Sauté the Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the pot with the remaining fat. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent, starting to turn golden at the edges. Add the minced garlic, caraway seeds (if using), smoked paprika, and dried thyme. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic. This step toasts the spices, releasing their aromatic oils.

Wilt the Cabbage: Add the chopped cabbage to the pot. It might seem like a lot, possibly filling the pot, but don’t worry. Stir it gently to coat it with the fat and aromatics as best as possible. Cook for about 5-7 minutes, stirring occasionally, allowing the cabbage to wilt down significantly. It will release some moisture and become easier to manage.

Add Liquids and Seasonings: Pour in the chicken (or vegetable/beef) broth and the optional apple cider vinegar. Add the salt and black pepper (and red pepper flakes, if using). Stir everything together well, scraping up any browned bits (fond) from the bottom of the pot – these are packed with flavor!

Simmer to Perfection: Return the browned sausage to the pot. Stir everything gently to combine. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 20-30 minutes. The cooking time depends on how tender you like your cabbage.
- For slightly crisp-tender cabbage: Simmer for 20 minutes.
- For very tender, melt-in-your-mouth cabbage: Simmer for 30 minutes or slightly longer.
- If adding potatoes: Ensure they are tender before serving; this might require the longer end of the cooking time or even a bit more.

Final Touches & Serving: After simmering, remove the lid and give everything a good stir. Taste and adjust seasonings if necessary – more salt, pepper, or even a splash more vinegar? If there’s too much liquid for your liking, you can simmer uncovered for a few extra minutes to let some evaporate. Serve hot, garnished with fresh chopped parsley for a touch of color and freshness.

Nutrition

Serving Size: one normal portion
Calories: 350-500