German Cabbage Skillet
Savor the hearty, rustic flavors of this German Cabbage Skillet, a quick and comforting one-pan meal that's perfect for weeknight dinners. Featuring tender strips of sautéed green cabbage, smoky kielbasa or sausage, and a medley of aromatic vegetables like onions, carrots, and garlic, this dish is elevated with tangy apple cider vinegar, fragrant caraway seeds, and a splash of chicken broth for added depth. Ready in just 40 minutes, it’s a simple yet satisfying recipe that pairs beautifully with crusty bread or creamy mashed potatoes. Garnish with fresh parsley for a vibrant finish and enjoy this nutritious and flavorful ode to German-inspired cooking!
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Recipe Information
Ingredients
- 1 medium head (about 1.5 pounds) green cabbage
- 12 ounces smoked sausage or kielbasa
- 1 medium yellow onion
- 2 large carrots
- 3 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional garnish) parsley
Instructions
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core, then slice the cabbage into thin strips.
Slice the smoked sausage or kielbasa into 1/4-inch rounds. Peel the onion and thinly slice it. Peel the carrots and cut them into matchsticks. Mince the garlic cloves.
In a large skillet, heat the butter and olive oil over medium heat until the butter has melted.
Add the sliced sausage to the skillet. Cook for 3-4 minutes, stirring occasionally, until the sausage is browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the onion, carrots, and garlic. Cook for 3-4 minutes until the onion is softened and fragrant.
Add the sliced cabbage to the skillet. Gently toss to combine with the onion and carrots. Cook for 5-6 minutes, stirring frequently, until the cabbage begins to soften.
Pour in the chicken broth and apple cider vinegar. Sprinkle the caraway seeds, salt, and black pepper over the cabbage mixture. Stir to combine.
Cover the skillet with a lid and lower the heat to medium-low. Cook for 10 minutes, stirring occasionally, until the cabbage is tender.
Return the browned sausage to the skillet and stir to combine. Cook for an additional 2-3 minutes until the sausage is heated through.
Taste the skillet mixture and adjust the seasoning with more salt or pepper if needed.
Serve the German Cabbage Skillet hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 38.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 498 mg | 38% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2815 mg | 60% | |
*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.
