Sausage and Cabbage Skillet
This Easy Sausage and Cabbage Skillet is my go to quick, easy and healthy weeknight dinner! Low Carb, Gluten Free, Whole 30, Paleo and all made in one pan - with minimal prep and easy cleanup!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
- 1 pound hot Italian sausage for paleo/whole30 be sure to read ingredients to determine if they are compliant
- 1 tablespoon olive oil or oil of choice
- 1 large onion sliced
- 1 bag of slaw with kale cabbage, brussels sprouts and broccoli slaw (such as Cruciferous Crunch from Trader Joe's or Sweet Kale Salad from Costco/Kroger OR slice your own mix) about 10 ounces or 6 cups
- 4 garlic cloves minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- salt to taste
- pepper to taste
In a high sided saute pan over medium high heat, brown the sausage until cooked through. Remove from pan.
Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt. Cook for 5-10 minutes, until softened and golden.
Add the garlic and spices, cook for about 30 seconds, until fragrant.
Add the cabbage/kale slaw to the pan. The pan will be very full at first, carefully mix the slaw in and it will start to wilt and reduce in volume. You my need to add it in a few batches. Continue to stir, until everything is combined and slaw is wilted, about 5 minutes.
Add the sausage back to the pan, stir to combine. Cook for another minute or two, until sausage is warmed. Taste and add more salt and pepper if needed. Serve.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!