Southern cabbage with sausage 1

Another keeper recipe for dinner tonight! Very simple, and pretty low in calories, too.

I found the recipe at I used three tomatoes instead of a can of tomatoes. I doubled the garlic salt and Tony C’s, but found I needed more Tony C’s sprinkled on top when serving it. So next time I’d use regular salt, add some minced garlic, and use 1 tsp Tony C’s instead of the recommended 1/4 tsp.

Make sure you use an extra large skillet! It all fit in mine, but was really hard to stir and pieces kept falling out.

Here are a couple of pictures of the Southern cabbage with sausage– one in the skillet and one in the bowl. It looks like a mostly green and white veggie mixture with some reddish brown sausage slices and red tomato bits. Below that I’ll put the recipe with my edits.

3 Tbsp coconut oil

1 small green cabbage, chopped

1 onion, chopped

3/4 lb smoked sausage, sliced

3 tomatoes, diced

1-2 cloves garlic

1 tsp Tony Chachere’s

1/2 tsp salt, or to taste

pepper to taste

Precook the sausage for a few minutes until lightly browned. Remove from skillet.

Melt coconut oil and cook cabbage and onion 5 min over medium high heat until cabbage starts to wilt, stirring often.

Add remaining ingredients and sausage.

Cover and cook 10 min.

Uncover and cook until cabbage is desired tenderness and liquid reduces a bit.

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One thought on “Southern cabbage with sausage

  • Connie and Haeseley

    I have eaten and made cabbage and sausage my whole life (68 yrs old) But never added tomatoes! I will the next time because I love them. tomatoes are so bright and colorful and makes dishes more appealing too. I also like to add red pepper flakes and tabasco for a bit of tummy warming heat. .Serving it all up a side of steamed red potatoes,. And skillet of fresh baked cornbread. Now I will need to go to market first!
    Thanks for your dinner suggestion!