Chicken Sausage And Cabbage Recipes

Sausage and Cabbage Skillet (Paleo, Whole30 + Keto)

WebJan 6, 2019 · Cook sausages to brown on the sides, 3-4 minutes per side. Remove sausages and place on the plate with the bacon. Add in the …

Rating: 4.4/5(42)
1. Add enough water to submerge the sausages to a medium pot. Bring the water to a boil and then turn it down to a gentle simmer. Add sausages to the water and boil for 15 minutes. (Skip this step if you are using pre-cooked sausages)
2. While the sausages are boiling, prep the bacon, onion, bell pepper, garlic and cabbage as noted.
3. In the pan over medium heat add the bacon to cook. Cook, stirring occasionally until the bacon is just getting crispy, about 7-8 minutes. Remove bacon and set aside on a plate.
4. When the sausages are done, remove the sausages and pat them dry with a paper towel.

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Cabbage and Sausage Skillet – WellPlated.com

WebMar 17, 2016 · The Directions. Brown the Sausage. Remove and set aside. Saute the cabbage and onions with salt, and pepper until softened. Add …

1. Heat 1 tablespoon olive oil in large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.
2. With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons olive oil on medium high. Add the cabbage, onion, salt, and pepper and cook until the onion begins to soften and brown, about 5 minutes. Add 1 cup of the chicken stock, cover, and reduce the heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes. Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.

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OnePan Chicken and Cabbage (Made in less than 30 …

WebFeb 25, 2024 · Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to …

1. In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
2. Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
3. In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
4. Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.

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