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One Pan Cabbage and Sausage

The pumpkin season may be over, but the cabbage season has just begun. Cabbage thrives in cold weather –– all you need to do is rinse off the frost and enjoy its crispy, peppery goodness. Try our wholesome cabbage recipes and learn about the benefits of bringing cabbage to your table this season. 

Servings: 4-6 | Prep/cook time: 40 minutes


3 tbsp. extra-virgin olive oil
14 oz. turkey sausage, full cooked, sliced
½ head cabbage cut into thin slices
1 yellow onion, diced
Salt and pepper to taste
1¼ cups low-sodium chicken stock
1 cup instant brown rice
1 can fire-roasted tomatoes


1.In large skillet, heat 1 tablespoon of oil on medium-high heat.
Add sausage and cook approximately 2-3 minutes per side. Remove from skillet and set aside.
2.Using the same pan, heat 2 tablespoons of oil on medium-high.
Add cabbage, onion, salt, and pepper and cook for 5 minutes.
3.Add 1 cup of chicken stock, cover and reduce heat. Simmer for 10 minutes.
4.Add remaining chicken stock, rice and tomatoes with the juice, stir.
Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
5.Add sausage slices, stir, cover and remove from heat. Let stand until liquid is mostly absorbed.
Serve warm.