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Sautéed Cabbage and Link Sausage

  • Yield: 4 1x


One skillet meal


  • 4 links mild sausage of choice
  • 1/2 medium red pepper (diced)
  • 1/2 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 small head cabbage (cut into bite size pieces)
  • 1 stalk celery (chopped)
  • 2 tsp caraway seed
  • 1 tsp chervil
  • 1 tbs fresh thyme (chopped)
  • 1 tbs fresh oregano (chopped)
  • 1/4 cup red wine
  • 1/2 cup broth
  • to taste salt & pepper
  • 1 tbs olive oil


  1. Heat oil in skillet on high.
  2. When oil is rippling, add onion, garlic and sausage links.
  3. Sauté until sausage begins to brown.
  4. Turn heat to medium, add red pepper and spices and sauté until spices are warm and fragrant.
  5. Turn heat back to high, add the cabbage and stir to thoroughly coat the cabbage with the spices.
  6. Add the wine and broth, stir to mix, then turn heat to medium-low.
  7. Cover and sauté until cabbage is tender but with a small amount of crunch.
  8. Serve hot.


Source: Sherry Scott


  • Serving Size: 1 link plus cabbage
  • Calories: 386
  • Fat: 26.72 g
  • Carbohydrates: 18.67 g
  • Protein: 19.5 g
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