The Well Plated Cookbook is now available for pre-order! One Pan Cabbage and Sausage Skillet with Rice
As a gal who grew up in an Irish Catholic family, still oohs and awes over rainbows, and considers whiskey a pantry staple, I look forward to St. Patrick’s Day every year. Tonight, I’m bringing this One Pan Cabbage and Sausage Skillet over to a like-minded friends’ house for a St. Paddy’s feast. On the agenda: slurping green beer and singing old Irish drinking songs.
Wait, that was college. Tonight, we’re going to sip Jameson cocktails, nibble Irish cheddar, and put their daughter to bed by seven. Then, we’ll turn our attention to this killer, one-pan cabbage and sausage recipe, accompanied by Guinness, followed by Irish Whiskey Ice Cream. I can’t wait. Cheers to parties in your late 20s/early 30s: the food (and drinks) are better, the beer won’t stain your teeth, and everyone stays to help clean.
If you don’t have a St. Patrick’s Day celebration of your own planned for this evening—or if you currently have no dinner planned at all—you still have plenty of time to add this one pan cabbage and sausage skillet with rice to your menu. It’s only seven ingredients (nine if you are a stickler and count salt and pepper), is hands off, and cooks entirely in ONE pan. Now that is my kind of meal!
Although potatoes are the vegetable most quickly associated with Irish fare, I’m going to argue that cabbage deserves a turn. Most of the year, this bald-headed vegetable is doomed to be shoved into the bottom bin at the grocery store, somewhere between the trendier kale and cauliflower. On a good day, cabbage can aspire to be smothered with mayo and dubbed coleslaw or pickled and renamed sauerkraut. Rarely do we enjoy cabbage as simply “cabbage,” with the exception of St. Patrick’s Day.
About This Smoked Sausage and Cabbage Skillet
In tonight’s cabbage and sausage skillet, the cabbage adds a light bite beside smoked turkey sausage. Making this recipe is as simple as sautéing these two ingredients together with onion, adding brown rice and fire roasted tomatoes, then covering the pan. Twenty minutes later, dinner is served.
Although I’m sharing this recipe in honor of St. Patrick’s Day, one pan cabbage and sausage skillet is an ideal meal for any night when you need to put a healthy, hearty dinner on the table but are in no mood for dishes (ahem, just about every night of my life). Yes, the cabbage and sausage add a special St. Patrick’s Day charm, but the fact that this all-in-one recipe includes lean protein, veggies, whole grains, and only requires one pan to cook launches it into the year-round, go-to recipe category in my book.
How to Store and Reheat Sausage and Cabbage
- To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also reheat this dish in the microwave.
More Favorite St. Patrick’s Day Recipes
- Green Whiskey Smash
- Mashed Cauliflower Colcannon
- Flourless Whiskey Cake
- Corned Beef and Cabbage Grilled Cheese
- Rainbow Fruit Pizza
- Whole Wheat Irish Soda Bread
- Mint Smoothie {healthy copycat Shamrock Shake}
Happy St. Patrick’s Day everyone! May it be filled with plenty of luck, a little extra charm, and as few dishes to wash as possible.
One Pan Cabbage and Sausage Skillet with Rice
Ingredients
- 3 tablespoons extra-virgin olive oil - divided
- 14 ounces smoked, fully-cooked turkey sausage - or chicken sausage, sliced into rounds
- 1/2 head cabbage - cut into thin slices
- 1 small yellow onion - diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups low-sodium chicken stock
- 1 can fire-roasted tomatoes in their juices - (15 ounces)
- 1 cup instant brown rice
Instructions
- 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.
- 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.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
