Cabbage and Sausage

About This Recipe

This one-pan cabbage and sausage skillet is hearty, flavorful, and easy to make. It’s a cozy weeknight dinner with minimal cleanup.

Ingredients

• 3 tablespoons extra-virgin olive oil (divided)
• 14 ounces smoked, fully-cooked turkey sausage ( or chicken sausage, sliced into rounds)
• 1/2 head cabbage (cut into thin slices)
• 1 small yellow onion (diced)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/4 cups low-sodium chicken stock
• 1 can fire-roasted tomatoes in their juices ((15 ounces))
• 1 cup instant brown rice

Instructions

1. Heat 1 tablespoon of olive oil in a large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.
2. With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper and cook until the onion begins to soften and brown, about 5 minutes.
3. Add 1 cup of the chicken stock, cover, and reduce the heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
4. Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.