Cabbage and Sausage Skillet
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
14
ounces
smoked, fully-cooked turkey sausage
-
½
head
cabbage
-
1
small
yellow onion
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1 ¼
cups
low-sodium chicken stock
-
1
can
fire-roasted tomatoes (15 ounces)
-
1
cup
instant brown rice
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat and brown the sausage slices.
- Remove the sausage and set aside, then wipe out the skillet.
- Add the remaining olive oil, cabbage, onion, salt, and pepper to the skillet and cook until softened.
- Add 1 cup of chicken stock, cover, and simmer for 10 minutes.
- Stir in the remaining chicken stock, canned tomatoes, and rice, then bring to a boil.
- Cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage, cover, and remove from heat, letting it stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
403
Total fat
20g
Total carbohydrates
36g
Total protein
21g
Sodium
487mg
Cholesterol
53mg
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