Whole30 Savory Cabbage and Sausage Skillet
Transform your weeknight meals with this hearty and healthy Whole30 Savory Cabbage and Sausage Skillet recipe, perfect for busy schedules and nourishing goals! Packed with vibrant, nutrient-dense vegetables like tender green cabbage, crisp red bell pepper, and sweet julienned carrots, this one-pan dish is bursting with flavor, thanks to smoky paprika, fragrant thyme, and a tangy splash of apple cider vinegar. Fully cooked compliant sausage adds protein and savory richness, while a quick simmer in chicken broth ensures every bite is melt-in-your-mouth delicious. Ready in just 40 minutes, this gluten-free, dairy-free, and Whole30-approved skillet is ideal for meal prep or a cozy dinner for four. Serve it hot with a sprinkle of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound fully cooked compliant sausage
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 small head green cabbage, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 0.5 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Slice the sausage diagonally into 1/4-inch thick pieces.
Add the sausage to the skillet and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced cabbage, red bell pepper, and julienned carrot to the skillet. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
Pour in the chicken broth and apple cider vinegar, then sprinkle in thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, cover, and reduce heat to low. Cook for 10 minutes until the cabbage is tender.
Return the sausage to the skillet, stirring to combine and heat through.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.1 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3027 mg | 64% | |
*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.
