Easy Weeknight Dinner — Smoked Sausage & Cabbage

It's not glamorous and certainly isn't photogenic, but this one-pot meal is easy, delicious and (mostly) nutritious. I like to put a tiny spin on the traditional boiled cabbage and sausage and saute it instead. You'll need a head of green cabbage, a package of smoked sausage (I like to get the turkey kind to cut back on fat), some salt, pepper and a little oil and butter.

In case you're wondering, I use a cheese shaker as a salt shaker since 

I use kosher salt for just about everything, including at the table.

Remove the outermost leaves then chop the cabbage, using a big honkin' knife! (Well, that's what I like to do. I *heart* my santoku knife.) Keep the pieces about the same size to help it cook evenly. How I chopped it is probably not ideal, but it worked.



Drizzle some olive oil in a large pan and add about 2 tablespoons of butter - salted or unsalted, doesn't matter. Put over medium-high heat until butter is melted and slightly bubbly.



Add cabbage and turn down to medium heat.


Toss the cabbage to coat evenly, add a bit of salt and pepper,  then let it cook about 15 minutes, stirring frequently to prevent burning.




The cabbage will wilt and start to get a little brown and caramelized.


Now add the sausage...


and some water to deglaze the pan.


Cover and turn heat to low, cooking 5 to 10 minutes depending on how you prefer your cabbage. I like mine well done, so I let it go closer to 10 minutes.




Serve immediately. This also makes great leftovers. Enjoy!