Smoked Sausage and Cabbage Skillet

Smoked Sausage and Cabbage Skillet

Serves 6


A note about gluten and dairy: When a dairy-free, gluten-free sausage is used, this recipe is dairy and gluten free.

2 tbsp. Kowalski's Extra Virgin Olive Oil
1 cup diced red bell pepper
½ cup chopped onion
3 tbsp. minced garlic
1 pkg. Market Sausages Smoked & Uncured Sausages (your choice of flavor), sliced into coins
½ tsp. paprika
½ tsp. Kowalski's Signature Classic Garlic & Herb Rub (from the Meat Department)
¼ tsp. crushed red pepper flakes (optional)
14 oz. shaved Brussels sprouts
6 oz. Kowalski's Signature Fresh Honey Mustard Salad Dressing (from the Produce Department)
1 tbsp. red wine vinegar
12 oz. tricolor coleslaw blend (such as Taylor Farms brand)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 tbsp. chopped fresh parsley, for garnish
2 tbsp. chopped fresh chives, for garnish
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  1. In a large saucepan, heat oil over medium-high heat.
  2. Add bell pepper, onion and garlic to the pan; sauté until vegetables are softened (about 10 min.).
  3. Mix in next 4 ingredients (through red pepper flakes).
  4. Add Brussels sprouts; cook for 5 min., stirring occasionally.
  5. Add dressing and vinegar; stir to coat.
  6. Reduce heat to low. Gradually add coleslaw blend to the pan, allowing cabbage to cook down a bit before adding the entire amount; continue cooking until tender (about 5 min.).
  7. Season with salt and pepper.
  8. Garnish with chopped parsley and chives; serve immediately.


Tasty Tip:

  • Thinly sliced green cabbage can be used as an alternative to the convenient tricolor coleslaw blend and shaved Brussels sprouts in this recipe.