Cabbage and Sausage Skillet

Name: Cabbage and Sausage Skillet
Total time: 1 h 20 min
Ingredients: 3 tablespoons extra-virgin olive oil divided; 14 ounces smoked, fully-cooked turkey sausage or chicken sausage, sliced into rounds; 1/2 head cabbage cut into thin slices; 1 small yellow onion diced; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/4 cups low-sodium chicken stock; 1 can fire-roasted tomatoes in their juices (15 ounces); 1 cup instant brown rice

www.wellplated.com

Your recipes

Total: 80

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons extra-virgin olive oil divided14 ounces smoked, fully-cooked turkey sausage or chicken sausage, sliced into rounds1/2 head cabbage cut into thin slices1 small yellow onion diced1/2 teaspoon kosher salt1/2 teaspoon black pepper1 1/4 cups low-sodium chicken stock1 can fire-roasted tomatoes in their juices (15 ounces)1 cup instant brown rice

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat 1 tablespoon of olive oil in a large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.

Step 2

With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper and cook until the onion begins to soften and brown, about 5 minutes.

Step 3

Add 1 cup of the chicken stock, cover, and reduce the heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.

Step 4

Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.