Keto Sausage and Cabbage Skillet with Smoked Paprika
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Buy smoked or kielbasa sausage with no added sugar and slice it into quarter-inch pieces to make this keto skillet sausage and cabbage dish. Sausage provides a savory taste. A whole cabbage can be cooked in the same skillet, but it will remain somewhat crunchy.
I use a 12-inch skillet, with a Dutch oven as backup. Cook the sausage on both sides in the skillet to brown it, then lift out with a slotted spoon. Add onion to the skillet with the sausage drippings. Add garlic and smoked paprika and cook for one minute.
Cabbage is very dense when raw and cooks down to a much lower layer. I recommend cooking cabbage until it is partially raw but tender. You can cook the cabbage longer to make it softer if desired. Cook the sausage separately and add it near the end of cooking. Serve the dish with butter added to the cooking pan. Test the dish for taste in the cooking pan before serving.
It feeds four. I often eat the dish directly from the pan when I don't want to get other dishes dirty. Black pepper tastes best in cooked cabbage. I like the butter used in this recipe to balance the smoky, spicy flavor of the paprika and coat the cabbage without making a sauce.
Why this recipe works
- A green cabbage makes four servings and needs few other ingredients to prepare if using a full cabbage.
- Precooked smoked sausage has seasoning on it, and searing slices of sausage will leave dark spots in the pan.
- Smoked paprika and garlic are cooked in the skillet with cabbage. Cabbage provides a lighter texture to the meal.
- One medium onion and garlic can be cooked with butter and sausage without burying the sausage.
- You can consume the cabbage raw or cooked, depending on your preference for that meal.
Ingredients
- •1 tbsp olive oil
- •14 oz smoked sausage or kielbasa (sliced into 1/4-inch rounds)
- •1 yellow onion (medium, chopped)
- •3 cloves garlic (minced)
- •1 green cabbage (medium head, cored and shredded)
- •1 tsp smoked paprika
- •1 tbsp unsalted butter
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 14 ounces sliced smoked sausage and cook for 5 to 7 minutes, stirring occasionally, until browned on both sides. Remove the sausage with a slotted spoon and set it aside.
- 2
Add the chopped medium yellow onion to the same skillet and cook for 3 to 4 minutes until softened. Add the 3 minced garlic cloves and 1 teaspoon smoked paprika, then cook for 1 more minute until fragrant.
- 3
Add the shredded medium head of green cabbage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and cook for 10 to 12 minutes, stirring occasionally, until the cabbage is tender-crisp or as soft as you like.
- 4
Return the browned sausage to the skillet and add 1 tablespoon unsalted butter. Stir until the butter melts and everything is combined, then serve hot.
FAQ
Nutrition (per serving)
Calories
410
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