Fried Cabbage And Sausage

Southern-style fried cabbage and sausage made with tender green cabbage, browned smoked sausage, crispy bacon, onion, garlic, and a buttery finish.

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Course: Side Dish

Cuisine: American

Keyword: Fried Cabbage And Sausage

Servings: serving

Calories: 291kcal

Prep the cabbage, smoked sausage, bacon, onion, and garlic before starting.
Heat a large skillet or pan with a lid over medium-high heat. Add a little cooking oil if needed, then cook the smoked sausage and bacon until the sausage is browned and the bacon is crisp.
Remove the sausage and bacon from the pan, leaving the rendered fat and browned bits behind.
Add the diced onion and garlic. Add more oil if the pan looks dry, then stir in the smoked paprika. Cook until the onion begins to brown and the garlic is fragrant.
Reduce the heat to medium and add the sliced cabbage. Add a little more oil if needed, then cover the pan.
Cook for about 15 minutes, opening the lid every few minutes to stir. Add more oil whenever the bottom of the pan starts to look dry.
Once the cabbage is tender with a little bite, return the sausage and bacon to the skillet. Cook for another 3–5 minutes to heat everything through.
Remove the skillet from the heat and stir in the butter.
Taste and season with salt and black pepper as needed before serving.

Polish smoked sausage is my preference, but beef smoked sausage also works.
Do not add broth or water. The cabbage releases plenty of moisture as it cooks, and that moisture should be allowed to evaporate.
Keep the heat under control. Golden-to-brown bits add flavor; blackened bits mean the pan is getting too hot.
Add cooking oil as needed whenever the bottom of the pan becomes dry.
Be conservative with salt until the end because both the bacon and smoked sausage already contain plenty of sodium.
Refrigerated leftovers reheat well. I have not tested freezing this recipe.