In just 40 minutes you can transform cooked sausage, sliced cabbage, and white rice into a satisfying meal! Your family will love the flavor and you’ll come back to it again and again.
Choose green cabbage or red, for a nice pop of color! This dish cooks in one pan and is ideal for those busy weeknights.
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Ingredients You’ll Need
- Olive Oil
- Sausage
- Cabbage
- Onion
- Salt & Pepper
- Chicken Stock
- Tomatoes
- Steamed White Rice
How to Make Sausage and Cabbage on White Rice
- Heat olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook for a few minutes until cooked through. Transfer to a plate.
- Add the cabbage, onion, salt, and pepper.
- Cook for about 5 minutes until the onion just starts to soften.
- Add the chicken stock, cover, and reduce the heat. Simmer for 10 minutes and add the canned tomatoes including the juice. Stir well.
- Bring the mixture to a boil. Stir, cover, and then simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices, mix well and then cover the skillet and remove it from the heat.
- Let it stand for 5 minutes or until most of the remaining liquid is absorbed.
- Serve warm over steamed white rice.
How to Store Sausage and Cabbage on White Rice
Leftovers should be stored in an airtight container and refrigerated for up to 3 days.
How to Reheat Sausage and Cabbage on White Rice
Place leftovers in a large skillet and reheat at medium-low until warmed through. You can also place the leftovers in a microwave-safe plate or bowl and reheat in the microwave.
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Easy Sausage and Cabbage on White Rice
In just 40 minutes you can transform cooked sausage, sliced cabbage, and white rice into a satisfying meal! Your family will love the flavor and you’ll come back to it again and again.
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Servings: 4
Ingredients
- 2 tablespoons olive oil divided
- 14 oz sausage sliced into rounds
- 1/2 head cabbage sliced
- 1/2 onion sliced
- salt and pepper to taste
- 1 cup chicken stock
- 1 can tomatoes do not drain
- 2 ½ cups steamed white rice
Instructions
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook for a few minutes until cooked through. Transfer to a plate.
- Heat the remaining olive oil over medium-high heat. Add the cabbage, onion, salt, and pepper.
- Cook for about 5 minutes until the onion just starts to soften.
- Add the chicken stock, cover, and reduce the heat. Simmer for 10 minutes and add the canned tomatoes including the juice. Stir well.
- Bring the mixture to a boil. Stir, cover, and then simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices, mix well and then cover the skillet and remove it from the heat.
- Let it stand for 5 minutes or until most of the remaining liquid is absorbed.
- Serve warm over steamed white rice.
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