# Fried Cabbage with Sausage 4 portions · US measures · unverified · 10 min publisher preparation · 30 min Fried Cabbage with Sausage, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
½ lb smoked sausagesliced	Brown sliced smoked sausage 3 min; reserve and wipe skillet.	Return sausage during covered cooking; cook until cabbage is tender. Add scallions and optional lime.
3 tbsp butter or olive oil	Heat fat; cook cabbage/onion 5 min. Add pepper, tomatoes, broth and Cajun seasoning; cover 10 min, then reduce.
1 count small green cabbagechopped
½ count onionchopped
1 can Diced tomatoesundrained (or diced fresh tomatoes) · (15 ounces) is the source parenthetical; original US quantity controls. Source can is 15 ounces, undrained.
½ count green bell pepperdiced
4 tsp cajun seasoning
¾ cup chicken broth
½ tsp SaltOr to taste.
½ tsp Black pepperOr to taste.
2 count scallionssliced, for garnish
Not specified Lime wedges or slicesoptional · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. Optional; excluded or included as stated in the publisher nutrition.

## Ingredients - 3 tbsp butter or olive oil - 1 count small green cabbage — chopped - ½ count onion — chopped - ½ lb smoked sausage — sliced - 1 can Diced tomatoes — undrained (or diced fresh tomatoes). (15 ounces) is the source parenthetical; original US quantity controls. Source can is 15 ounces, undrained. - ½ count green bell pepper — diced - 4 tsp cajun seasoning - ¾ cup chicken broth - ½ tsp Salt. Or to taste. - ½ tsp Black pepper. Or to taste. - 2 count scallions — sliced, for garnish - Not specified Lime wedges or slices — optional. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. Optional; excluded or included as stated in the publisher nutrition. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Slice the sausage; chop cabbage, onion and pepper. Brown sausage in a nonstick skillet for about 3 minutes, then reserve it and wipe the pan. 2. **Step 2.** Heat the butter or oil. Stir-fry cabbage and onion over medium-high heat for 5 minutes until wilting. 3. **Step 3.** Return sausage with tomatoes, bell pepper, broth and Cajun seasoning. Cover over medium-low heat for 10 minutes. Uncover and reduce the liquid until cabbage is tender; season and finish with scallions and optional lime. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 291 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Fried Cabbage with Sausage](https://www.eatwell101.com/fried-cabbage-sausage-skillet-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-fried-cabbage-with-sausage/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.