Side Dish: United States – Fried Cabbage with Smoked Sausage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) smoked sausage (kielbasa or andouille), sliced into 1 / 4-inch (0.635 cm) rounds
1 medium head green cabbage, thinly sliced
1 large onion, sliced
1 green bell pepper, sliced (optional)
2 tbsp (30 ml) vegetable oil
1 / 2 cup (120 ml) chicken broth
1 tsp (5 ml) Creole seasoning or paprika
1 tbsp (15 ml) apple cider vinegar
Salt and black pepper to taste

Show original ingredient measurements

12 oz / 340 g smoked sausage (kielbasa or andouille), sliced into 1 / 4-inch rounds
1 medium head green cabbage, thinly sliced
1 large onion, sliced
1 green bell pepper, sliced (optional)
2 tbsp (30 ml) vegetable oil
1 / 2 cup (120 ml) chicken broth
1 tsp Creole seasoning or paprika
1 tbsp (15 ml) apple cider vinegar
Salt and black pepper to taste

Instructions

1. Heat oil in a large skillet over medium-high heat; brown sausage slices until caramelized, about 4–5 minutes, then remove and set aside.
2. Add onion and bell pepper to skillet and cook until softened, about 5 minutes.
3. Stir in cabbage and Creole seasoning; toss to coat in pan juices.
4. Pour in chicken broth, cover, and simmer 8–12 minutes until cabbage is tender.
5. Return sausage to skillet, stir in vinegar, adjust seasoning, and serve hot.