Cabbage and Piggies
Savor the comforting flavors of "Cabbage and Piggies," a hearty one-pan dish that perfectly balances smoky, savory, and tangy notes. Featuring tender strips of green cabbage, golden-browned slices of smoked sausage or kielbasa, and a fragrant blend of garlic, onion, and paprika, this recipe is a true celebration of simple, wholesome ingredients. Simmered in chicken broth with a splash of apple cider vinegar for a subtle tang, this dish achieves meltingly tender cabbage infused with bold, smoky flavors. Ready in just 50 minutes, "Cabbage and Piggies" is an easy, budget-friendly meal for the whole family that pairs beautifully with crusty bread or creamy mashed potatoes. Perfect for busy weeknights or cozy dinners, this recipe promises to satisfy your comfort food cravings while bringing a touch of rustic charm to the table.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Smoked sausage or kielbasa
- 1 large Yellow onion
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Chicken broth
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
Instructions
Prepare the cabbage by removing any tough outer leaves, cutting it into quarters, and removing the core. Slice the quarters into thin strips about 1/4 inch thick.
Slice the sausage into 1/2-inch thick rounds. Dice the onion and mince the garlic.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
Add the diced onion to the same skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the thinly sliced cabbage to the skillet. Toss to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
Stir in the paprika, salt, and black pepper, coating the cabbage evenly with the seasoning. Pour in the chicken broth and apple cider vinegar, stirring to combine.
Bring the mixture to a gentle simmer. Cover the skillet or Dutch oven with a lid and reduce the heat to medium-low. Cook for 20 minutes, stirring occasionally, until the cabbage is tender.
Return the browned sausage to the skillet. Stir to combine and heat through for 5 additional minutes.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Serve warm as a standalone dish or alongside crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
