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Sausage Cabbage Skillet Recipe

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For one-dish dinner, Yvette Rothrock of Winslow, Indiana simmers together this hearty combination. "Sometimes I use sauerkraut in place of the cabbage," she notes. "When time allows, you can also bake it in the oven rather than cook it on the stovetop."
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
  • 1 small head cabbage, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet onion, chopped
  • 2 medium potatoes, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 cup) equals 337 calories, 21 g fat (8 g saturated fat), 51 mg cholesterol, 859 mg sodium, 25 g carbohydrate, 5 g fiber, 14 g protein.

Directions

  1. In a large skillet, brown the sausage; drain. Stir in the remaining ingredients. Cover and cook for 15 minutes or until the vegetables are tender. Yield: 6 servings.
Originally published as Sausage Cabbage Skillet in Quick Cooking July/August 2003, p59

Nutritional Facts

1 serving (1 cup) equals 337 calories, 21 g fat (8 g saturated fat), 51 mg cholesterol, 859 mg sodium, 25 g carbohydrate, 5 g fiber, 14 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sausage Cabbage Skillet

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 7, 2013

"After spending a few minutes online looking for a warm comfort recipe I decided on this one because it was so easy. Big hit with the boys and def a do again. The only thing I added was paprika"

MY REVIEW
Reviewed Nov. 7, 2011

"par boil potatoes"

MY REVIEW
Reviewed Sep. 27, 2011

"This is the very first time that I have ever rated a recipe. This is delicious and simple. I am making it for the second time this week. I even burned it a little the first time and it was still delicious. Excellent"

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