Sausage and Cabbage Skillet

sausage cabbageNeed a quick dinner or lunch idea?  Here is a tasty skillet meal that’s ready to eat in about half an hour.  The recipe calls for mild Italian sausage but use what fits your spice profile or what you have on hand; mild Italian, hot Italian or breakfast sausage work equally well.

Thanks Sarah Fragoso at Everyday Paleo for this easy and delicious recipe!

Sausage N’ Cabbage “Noodles”

  • 1 lb mild Italian pork sausage
  • 1 red onion, thinly sliced
  • 1/2 head or 5 cups thinly sliced green cabbage
  • 2 tablespoons ghee or coconut oil (I used coconut ghee)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

In a large skillet, brown the sausage.  Once sausage is fully cooked, remove it from the pan and set aside.  Add the ghee to the same pan with the sausage drippings, add the onions and cook for 5-10 minutes until the onions start to brown and carmelize.  Add the cabbage and cook for another 10 minutes or until the cabbage is soft and “noodle’y.”  Add the sausage back to the pan, add the spices, mix well and cook until the sausage is reheated.  Sit down, relax and enjoy!