Easy Chicken Sausage and Cabbage Skillet
This sausage and cabbage skillet is a cozy, one-pan dinner that comes together in just 30 minutes. Caramelized chicken sausage, fennel, and cabbage are finished with a tangy cider-mustard glaze for a meal that's simple, satisfying, and full of flavor.
Servings: 4
Equipment
- large skillet or sauté pan with fitted lid
Ingredients
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. whole-grain mustard
- 2 garlic cloves, minced
- 2 tsp. maple syrup
- 3 Tbsp. extra-virgin olive oil, divided
- 1 (12-oz.) pack (4 to 5 links) fully-cooked chicken sausage links, sliced thin (I suggest an apple or cajun-style variety)
- 1 medium fennel bulb, cored and thinly sliced or shaved (reserve fennel fronds for garnish)
- 1 lb. green cabbage, cored and chopped into 1 inch pieces (~6 heaping cups)
- Kosher salt and black pepper to taste
Instructions
- Prepare Glaze. In a small bowl, combine apple cider vinegar, mustard, garlic, and maple syrup; mix well. Set aside.Sauté Chicken Sausage. Heat 1 Tbsp. olive oil in a large skillet or sauté pan with a fitted lid over medium heat. Arrange chicken sausage slices in a single layer in pan and cook, undisturbed, for 3 minutes. Flip and cook 3 more minutes, until both sides are nicely golden. Transfer to a plate.
- Sauté Fennel. Add 1 Tbsp. of olive oil to pan along with fennel. Cook for 6 minutes, stirring occasionally, until softened.Cook Cabbage. Add cabbage to pan with fennel along with remaining 1 Tbsp. olive oil. Cover and cook for 6 minutes, lifting the lid to stir every 2 minutes, until the cabbage is nicely softened.Add Glaze. Remove lid and add cider glaze. Continue to cook, uncovered, until the veggies are nicely caramelized and coated in glaze, about 3 minutes. Season generously with kosher salt and black pepper.Add sausage back to pan and cook for 1 to 2 more minutes to heat through. Garnish with reserved fennel fronds, if desired.
Notes
- For serving: Enjoy as is, or serve over brown rice, mashed or roasted potatoes, or with buttered, toasted rye bread (my top choice).
- To store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat: Reheat gently in a skillet over medium heat with a splash of water or broth to help loosen the glaze. Alternatively, you can rewarm individual portions in the microwave in short intervals, stirring halfway, to promote even heating.
- Make-ahead tip: The flavors deepen as it sits, making this recipe a great option for meal prep or next-day leftovers.
Nutrition
Serving: 1.25cups | Calories: 300kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 3.5g | Sodium: 800mg | Fiber: 6g | Sugar: 7g