main-dishes

Cabbage and Sausage

This hearty RizzieFarms one-pot dinner brings together fall-garden cabbage, juicy hot sausage, sweet mini peppers, garlic, herbs, and Creole spices. Everything simmers in a rich broth of fire-roasted tomatoes and chicken stock, creating a deeply comforting, flavorful meal perfect for cool weather. Served over hot ancient-grain rice, it’s rustic, aromatic, and incredibly satisfying.

Servings: 6–8 servings
Total Time: 70 min
Pan: Large Dutch oven

Ingredients

Main Dish
  • 2 lb Johnsonville Hot pork sausage (sliced into 1-inch pieces)
  • 1 small head green cabbage, cored and chopped into 1-inch pieces (about 11 cups)
  • 1 large yellow onion, sliced
  • 4 large celery stalks, sliced
  • 1 (8-oz) bag sweet mini peppers, sliced
  • 5 large garlic cloves, thinly sliced
  • 4 cups chicken stock
  • 2 (14.5-oz) cans fire-roasted diced tomatoes, undrained
  • 2 tablespoons Creole seasoning
  • 1 tablespoon chopped fresh thyme
  • 1 large fresh bay leaf
  • 1/4 cup chopped fresh flat-leaf parsley
  • Hot cooked Ancient Grains rice, for serving
Creole Seasoning Blend
  • 5 tablespoons paprika
  • 3 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
Cabbage and Sausage

Instructions

  1. Brown the sausage Heat a large Dutch oven over medium-high heat. Add **2 lb sliced sausage** and cook 8–10 minutes, stirring occasionally, until browned. Transfer sausage to a bowl, leaving the flavorful drippings in the pot.
  2. Sauté the vegetables Add **11 cups chopped cabbage**, **1 sliced onion**, **4 sliced celery stalks**, **sweet mini peppers**, and **5 sliced garlic cloves** to the pot. Cook about 8 minutes, stirring occasionally, until slightly softened.
  3. Simmer the stew Stir in **4 cups chicken stock**, **2 cans fire-roasted tomatoes**, **2 tablespoons Creole seasoning**, **1 tablespoon thyme**, and **1 bay leaf**. Return sausage to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
  4. Finish & serve Remove bay leaf, sprinkle **1/4 cup chopped parsley** over the dish, and serve hot over cooked Ancient Grains rice.

Notes

  • Johnsonville Hot sausage is our favorite, but any cased smoked sausage works.
  • For a lighter version, substitute chicken or turkey sausage.
  • The recipe pairs beautifully with cornbread or a crisp green salad.

Tags

cabbage sausage one-pot comfort food fall recipes