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Cabbage and Sausage

Keto Cabbage with Sausage

Need an easy low carb, one pan dinner? I've got you covered! This Keto Sausage and Cabbage Skillet is ready in under 20 minutes and has less than 6 carbs per serving!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: 30 Minutes or Less
Cuisine: Keto
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

  • 1 12 ounce package of smoked sausage
  • 1 tablespoon butter
  • 2 cloves of garlic (crushed)
  • 4 cups cabbage (chopped into bite size pieces)
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • 12-inch cast iron skillet
  • Sharp chef's knife
  • Large cutting board

Method
 

  1. Heat the skillet
    Place a 12-inch cast iron skillet over medium heat. Add one teaspoon of olive oil or a light coat of cooking spray and let the pan heat fully before adding the meat. A cold pan produces gray, steamed sausage slices rather than a seared, browned crust.
  2. Sear the sausage
    Slice the smoked sausage on a diagonal into half-inch-thick rounds. Diagonal cuts create more exposed surface area than straight cuts, which produces more browned, crispy edges per slice. Arrange the slices in a single layer and leave them untouched for 60 to 90 seconds before flipping. Repeat on the second side. Remove the sausage from the skillet and set aside.
  3. Build the base
    Add the butter directly to the hot skillet. Once it melts, add the crushed garlic and stir for thirty seconds. Add the chopped cabbage, onion powder, paprika, salt, and black pepper and stir well to coat every piece in the seasoned butter. The moisture in the cabbage will lift the browned bits from the bottom of the pan.
  4. Cook the cabbage to your preference
    For a tender-crisp texture with some bite remaining, cook for 3 to 4 minutes over medium heat. For fully tender, softened cabbage, cook for 8 to 10 minutes, stirring every two minutes. The cabbage shrinks dramatically during the first two minutes. A pan that looks dangerously overfull at the start reduces to a manageable level within three minutes.
  5. Combine and serve
    Return the seared sausage to the skillet and stir everything together until the meat heats through, about one minute. Give the pan one final toss to coat the sausage in the seasoned pan drippings and serve immediately.

Recipe Notes

  • Sausage: I use Kielbasa or Andouille in this recipe. Chicken sausage works with an extra teaspoon of oil added.
  • Cabbage: I use standard green cabbage, chopped into uniform bite-sized pieces.
  • Butter: I use unsalted butter in this recipe.
  • Paprika: I use sweet paprika. Smoked paprika also works and adds extra depth.
  • Garlic: I use fresh crushed garlic cloves every time.
  • Nutrition values are estimates.