Sausage and Cabbage Skillet

Sausage and Cabbage Skillet

I’m hoping this last break was the last break I have from the blog for awhile.  This time it wasn’t my choice at all though; and I’m hoping this very easy, and very delicious, recipe is the beginning of my return to writing, blogging, and showing off my recipes.

Skip the long winded story and jump to the recipe now!

For anyone interested, back in January I had a surgery for a uterine ablation, trying to avoid a hysterectomy.  The past several years I’ve had horrible menstrual cycles, the details of which I won’t go into here considering most of you are here for recipes, and recipes and menstrual cycles just don’t mix.  Let’s just say, something had to be done, and the ablation was the first step.

Unfortunately, the ablation didn’t go well and I ended up in the hospital for two weeks followed by three months of recovery.  This has been the worst experience I have ever been through, and I’m so happy to finally be feeling back to normal and ready to enjoy life again.  Though it wasn’t like I was shaking hands with death, I was certainly standing a lot closer to him than I was comfortable with.  And thanks to exploratory abdominal surgery, because no one had any idea what the fuck was going on, I now have a very crooked, very long, abdominal scar that has forever ruined any two piece bikinis I might have eventually fit into.

The last few weeks I’ve really been feeling back to my old self, and have been itching to get back into the blog.  So I hope everyone will enjoy this recipe.  If you follow my Instagram, you will have seen a picture of this sausage and cabbage skillet many many times.  I make it quite often because it’s just so simple and tasty.  This is not an original recipe by any means, and I think I originally saw it on Reddit.

In today’s recipe I used two bags of shredded cabbage/cole slaw mix; however, one head of cabbage, diced or shredded, is certainly more than enough and is cheaper to buy.  But I like to make things as easy as possible for myself, because I’m pretty lazy, and usually use the pre-shredded cabbage.  Cause who has time whip out the knives, right?

I mention a whole head of cabbage being cheaper than buying a bag of pre-shredded cabbage, but what’s great about this meal is that overall it’s pretty cheap.  If you already have the butter, salt, pepper, and garlic on hand, then you can easily find the remaining ingredients for $6 or less.  So yeah, we eat this several times a month.  I’m lazy and John is cheap so it makes us both happy.

And the pictures just don’t do it justice!

Sausage and Cabbage Skillet

I also found a new software for video editing and so made a video of the recipe!  It’s a little rough, I’m still learning the software, but I thought it wasn’t bad for my first time and way better than what I was creating in Adobe Premiere.  For some reason I have some kind of mental block when it comes to Premiere, I just can’t get it even though it seems everyone else in the world is like, “It’s so easy!”.  Not to me it isn’t!

Video Demonstration (written recipe with pictures below):

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

 

Sausage and Cabbage Skillet

Ingredients:

  • 13.5 oz Andouille Sausage
  • 16 oz shredded cabbage or cole slaw mix (or more, if desired)
  • 10 oz can of Rotel Diced Tomatoes and Green Chiles
  • 1 small or medium yellow onion
  • 1 tsp garlic paste (or 2 crushed garlic cloves)
  • 4 tbsp butter
  • salt and pepper to taste

 

Instructions:

1.  Slice sausage into 1/2 inch – 1 inch slices.

andouille sausage

2.  Slice onion as desired.

sliced yellow onion

3.  Place sausage in skillet over medium-high heat. Cook until browned, about 5 – 8 minutes.  Add butter and cook for two minutes.  Add garlic, stir well, and cook another minute.

4.  Add sliced onions. Stir and cook two minutes.

5.  Add cabbage. Cook down about 5 minutes, stirring often.

6.  Add the can of Rotel. Stir and cook another minute or two.

7.  If desired, add additional cabbage and cook 1 – 2 minutes (I added 1/2 of the second bag of cabbage).  Add salt and pepper to taste. Stir and cook 3 – 5 minutes.

Sausage and Cabbage Skillet

8.  Serve and enjoy!

Sausage and Cabbage Skillet

 

I calculated this recipe at 4 servings, which came to about 475 calories, 13 grams net carbs, 15 grams of protein, and 37 grams of fat.  I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

Sausage and Cabbage Skillet

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter, Pinterest, or Facebook.  Thank you!

 

Sausage and Cabbage Skillet recipe minus the story:

Sausage and Cabbage Skillet

Prep Time: 3 minutes

Cook Time: 27 minutes

Total Time: 30 minutes

Category: Dinner

Yield: 4 servings

Serving Size: 1/4 of skillet

Calories per serving: 475

Fat per serving: 37 g

Saturated fat per serving: 16 g

Carbs per serving: 18 g

Protein per serving: 15 g

Fiber per serving: 5 g

Sugar per serving: 9 g

Sodium per serving: 1589 mg

Trans fat per serving: 0 g

Cholesterol per serving: 91 mg

Ingredients

  • 13.5 oz Andouille Sausage
  • 16 oz shredded cabbage or cole slaw mix (or more, if desired)
  • 10 oz can of Rotel Diced Tomatoes and Green Chiles
  • 1 small or medium yellow onion
  • 1 tsp garlic paste (or 2 crushed garlic cloves)
  • 4 tbsp butter
  • salt and pepper to taste

Instructions

  1. Slice sausage into 1/2 inch - 1 inch slices.
  2. Slice onion as desired.
  3. Place sausage in skillet over medium-high heat. Cook until browned, about 5 - 8 minutes.
  4. Add butter and cook for two minutes.
  5. Add garlic, stir well and cook another minute.
  6. Add sliced onions. Stir and cook two minutes.
  7. Add cabbage. Cook down about 5 minutes, stirring often.
  8. Add the can of Rotel. Stir and cook another minute or two.
  9. If desired, add additional cabbage and cook 1 - 2 minutes.
  10. Add salt and pepper to taste. Stir and cook 3 - 5 minutes.
  11. Serve and enjoy!

Notes

18 grams total carbs - 5 grams fiber = 13 grams net carbs

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3 Comments

  1. So glad you are back! Can’t wait to try this!

    • Thanks! I’m enjoying the process again, so hopefully I’ll be a bit more reliable in my contributions.

  2. Lorraine Gettinger

    Made this tonight! Yayyy for another low carb dish for the rotation!

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