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New Year's Day Cabbage with Sausage

New Year's Day cabbage with sausage simmers in a Dutch oven with chicken broth, onion, and a touch of vinegar. The cabbage turns tender while browned smoked sausage adds a savory, hearty flavor.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb smoked sausage sliced into 1/2-inch rounds
  • 1 yellow onion medium, thinly sliced
  • 2 cloves garlic minced
  • 1 green cabbage medium, about 2 1/2 pounds, cored and cut into 1-inch pieces
  • 1 cup chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook, stirring occasionally, until browned, 5 to 7 minutes; transfer it to a plate.
  3. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, 4 to 5 minutes.
  4. Stir in the garlic and cook until fragrant, about 30 seconds.
  5. Add the cabbage in batches, stirring each batch until it begins to wilt and make room for more, about 8 minutes total.
  6. Add the broth, salt, black pepper, red pepper flakes, and browned sausage, then cover and simmer over medium-low heat for 20 to 25 minutes, stirring once halfway through, until the cabbage is tender.
  7. Stir in the apple cider vinegar and serve hot.

Notes

For the best flavor, brown the sausage well before setting it aside. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Turkey smoked sausage can be used as a lighter swap.