Fried Cabbage With Sausage

Fried Cabbage With Sausage is a main course that serves 4. One portion of this dish contains around 16g of protein, 30g of fat, and a total of 481 calories. For $2.17 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have apple cider vinegar, cornstarch, chicken broth, and a few other ingredients on hand, you can make it. It is brought to you by Buns in My Oven. It is a good option if you're following a gluten free and dairy free diet. This recipe is liked by 524 foodies and cooks. From preparation to the plate, this recipe takes about 28 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. Smoked Sausage & Fried Cabbage, Sausage N’ Cabbage “noodles” With Fried Apples, and Fried Cabbage and Sausage – you can make an old fashioned meal anytime at home are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 23 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a large deep skillet over medium heat. Add the sausage and cook until lightly browned on one side.Add the potatoes, onions, and peppers and continue cooking, stirring often, until onions begin to soften, about 3 minutes.Add chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes or until potatoes are almost fork tender.Add coleslaw mix and stir well. Cover and cook for 5 minutes more or until cabbage has wilted and potatoes are cooked through.Add the vinegar, honey, mustard, and cornstarch to a small bowl and whisk well to combine.Pour vinegar mixture over the cabbage and stir to combine. Bring to a boil and cook, stirring often, for 2 more minutes.Serve immediately.

 

Step by step:

1. Heat oil in a large deep skillet over medium heat.

2. Add the sausage and cook until lightly browned on one side.

3. Add the potatoes, onions, and peppers and continue cooking, stirring often, until onions begin to soften, about 3 minutes.

4. Add chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes or until potatoes are almost fork tender.

5. Add coleslaw mix and stir well. Cover and cook for 5 minutes more or until cabbage has wilted and potatoes are cooked through.

6. Add the vinegar, honey, mustard, and cornstarch to a small bowl and whisk well to combine.

7. Pour vinegar mixture over the cabbage and stir to combine. Bring to a boil and cook, stirring often, for 2 more minutes.

8. Serve immediately.

Nutrition Information:

covered percent of daily need