Southern Fried Cabbage with Andouille Sausage
Servings: 6 servings
Calories: 204kcal
Tender pan-fried cabbage with smoky and savory Cajun flavor
Print Recipe
Equipment
- 1 knife
- 1 garlic press optional
- 1 large Dutch oven or stock pot
Ingredients
- 8 ounces Andouille sausage
- 1 head cabbage
- ½ sweet yellow onion
- 4 cloves garlic
- 1 tablespoon brown sugar
- ¾ teaspoon sea salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground nutmeg
- 1-2 tablespoons cooking oil optional
- 1 tablespoon apple cider vinegar
- hot sauce to taste
Instructions
- Prep the Ingredients: Cut the sausage into rounds, then dice the rounds into ½-inch pieces. Chop the cabbage, dice the onion, and crush or mince the garlic.1 head cabbage, ½ sweet yellow onion, 8 ounces Andouille sausage, 4 cloves garlic
- Cook the Sausage: Heat Dutch Oven over medium flame, then add sausage and cook until browned and crispy, stirring to turn the pieces every minute or so, about six minutes total. Remove sausage from pot, but leave the rendered fat in the pot.
- Build the Flavor: Add diced onion, brown sugar, salt, black pepper, onion powder, garlic powder, crushed red pepper, and nutmeg and saute until onion is fragrant and starts to become translucent (about five minutes). Add garlic and cook for one more minute.1 tablespoon brown sugar, ¾ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon crushed red pepper, ¼ teaspoon ground nutmeg
- Cook the Cabbage: If there's no visible oil in the bottom of the pot, add one to two tablespoons of cooking oil, then add in chopped cabbage and apple cider vinegar, then stir until cabbage is coated with fat and flavor. Cover pan and cook for about six minutes or until most of the cabbage is tender and muted in color. (If you are using a smaller pot, remove the lid and use kitchen spoon to turn the cabbage after a few minutes of cooking, then resume.) Uncover pot and continue to cook for another three minutes to let water cook off the cabbage, stirring once or twice.1-2 tablespoons cooking oil, 1 tablespoon apple cider vinegar
- Finish the Dish: Mix the cooked sausage back into the pot, then taste test and adjust seasonings if needed. Serve hot with hot sauce to taste.hot sauce
Notes
Preparation
To chop the cabbage, I recommend first slicing off the stem end to create a flat side. Next, set the cabbage on this flat side to steady it for cutting the rest. Cut the cabbage in quarters and then cut each quarter into slices, lengthwise. Lastly, chop each slice into one-inch pieces.
You can make this dish up to three days in advance as long as it's stored properly in the fridge.
Substitutions
Onion - I prefer sweet yellow onion in this recipe, but you can use whichever kind of onion you prefer, including shallots, though I don't recommend using scallions (green onions).
Meat or No Meat - You can fry cabbage with bacon instead of sausage, if you prefer, or even make it vegetarian and vegan-friendly without meat altogether.
Storage
Store refrigerated in an airtight container. Keeps for up to five days.
To freeze, cool the cooked cabbage to room temperature, then transfer into an airtight, freezer-safe container and into the freezer. Keeps for up to one year!
Nutrition
Calories: 204kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 632mg | Potassium: 442mg | Fiber: 4g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 57mg | Calcium: 77mg | Iron: 1mg