Boiled cabbage with smoked sausage and peppers cooks up in a single pan in 30 minutes or less, making it a simple solution for a hearty weeknight meal. Caramelized peppers add sweetness to the dish, while the browned bits stuck to the pan help flavor the cabbage broth. Mild bell peppers are suitable for all tastes; add jalapenos or habaneros for an extra spicy dish. Overcooked cabbage tends to be limp and uninspired, so monitor it closely while boiling so it is tender but retains some of its white-green color.
Things You'll Need
- Onions (optional)
- Deep skillet
- Chicken broth or vegetable broth
- Meat thermometer
Cut the smoked sausage into 3- to 4-inch chunks or 1/4- to 1/2-inch disks. Cut the cabbage and peppers into thin strips of roughly uniform size. Add onion for even more sweet, caramelized flavor. Heat a bit of oil in a deep skillet over medium-high heat.
Toss the onions and peppers into the skillet and saute until golden brown, or for about 5 minutes.
Mix the cabbage in with the onions and peppers. Season to taste with spices such as salt, pepper, garlic, caraway seed and crushed red pepper. Add just enough liquid to cover the cabbage -- water, white wine, chicken broth and vegetable broth work well.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, cover with a lid, and simmer for about 15 to 20 minutes or until the cabbage cooks down and begins to soften.
Add the smoked sausage to the skillet. Cover with the cabbage so the meat cooks hot on all sides. Simmer for about 10 more minutes until the cabbage is tender, but not translucent. Smoked sausage is precooked but should be cooked to a minimum internal temperature of 160 degrees Fahrenheit to kill any illness-causing bacteria.