Last Updated on July 1, 2022 by Cheryl Moreo
What’s for Dinner? This cabbage and polish sausage dinner is a deliciously low carb one-pan dinner. It is definitely keto-friendly.
Cabbage and Polish Sausage Dinner
Growing up on a farm, I remember my Mom fixing fried cabbage almost weekly. She served it as a side dish to pork chops.
Cabbage and polish sausage dinner is a tasty, quick fix.
Besides polish sausage, try any of the other smoked sausages or bratwurst in this dish.
Ingredients
- 7 oz package of Polish Sausage (sliced into coins)
- 2 cup chicken stock
- 2 tsp butter
- 1/4 cup onion/pepper blend frozen seasoning mix
- salt & pepper to taste
- 1/2 cabbage, small or half of a large one shredded
If you don’t have Polish sausage, you can use any kind of smoked sausage or bratwurst.
Equipment
Deep pot or an enameled cast-iron dutch oven. It is hard to beat cast iron for frying cabbage.
Cooking the Cabbage and Polish Sausage
To enhance the flavor of the dish, I like to add the butter to the skillet and brown the sausage coins. I remove them to another platter. I add more butter to the pan and saute the onion mixture and the shredded cabbage. When the onions and the cabbage start to brown, I then add the chicken stock and cook until the cabbage is my desired tenderness.
Add the sausage coins, season with salt and pepper, and bring to a boil, turn down to a simmer and cook for 10 minutes.
There you have your one-pan meal.
Cabbage and Polish Sausage Dinner
Equipment
Ingredients
- 7 oz package of Polish Sausage sliced into coins
- 2 cup chicken stock
- 2 tsp butter
- 1/4 cup onion/pepper blend frozen seasoning mix
- salt & pepper to taste
- 1/2 cabbage, small or half of a large one shredded
Instructions
- First, heat the butter in a deep pot.
- To add more flavor, brown the sausage coins in the butter and then set them aside.
- Next, add the onion blend and cabbage to the pot. Then, cook until it starts to brown. If needed, add more butter.
- Now, add the chicken stock to the cabbage mixture and cook until the cabbage is the desired tenderness. (About 12 minutes)
- Add the browned and cut-up polish sausage to the cabbage mixture.
- Then, bring to a boil, turn down to a simmer and cook for 10 minutes.
- Finally, season with salt and pepper to taste.
Notes
