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Nutrition unverified

Fried Cabbage with Sausage

Fried Cabbage with Sausage, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
10 min prep time (publisher) 4 servings 30 min total time
Illustration of fried cabbage with smoked sausage, tomatoes and bell pepper.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • 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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
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.
Heat fat; cook cabbage/onion 5 min. Add pepper, tomatoes, broth and Cajun seasoning; cover 10 min, then reduce.
Learn more about Tabular Recipe Notation

Method

  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.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Fried Cabbage with Sausage

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 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.

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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
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.
Heat fat; cook cabbage/onion 5 min. Add pepper, tomatoes, broth and Cajun seasoning; cover 10 min, then reduce.
Learn more about Tabular Recipe Notation

Ingredients

  • 3 tbsp butter or olive oil
  • 1 count small green cabbagechopped
  • ½ count onionchopped
  • ½ lb smoked sausagesliced
  • 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.

Before you start

  • Stovetop and large skillet
  • Knife and cutting board
  • Instant-read thermometer

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.

Cook

  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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • 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

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.