This is a fantastic family style skillet meal that you can put together any time. With all the spice from the sausage, you don’t need to get very many of seasonings out to flavor this dish. The cabbage adds a lot of crunch and the dish gets a light creaminess from Colby Jack cheese, which we will melt by steaming it with the lid on for a few minutes.
If you don’t love spicy foods like I do, you can substitute a mild sausage instead. What you do want to be sure of is to find a sausage that is free from added fillers, preservatives or sugar.
Removing the casings from the sausages makes chewing easier, but if you don’t mind the casings it’s fine to leave them on. Simply slice the sausages instead of rough chopping them if you do.
One of the best aspects of this meal-in-one dish is that it can be served right from the skillet. It has huge eye appeal, loads of flavor, and I know you’re going to love it!
Yields 4 servings of Spicy Sausage & Cabbage Skillet Melt
The Preparation
- 12 ounces chorizo sausage
- 1/2 cup onion
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups red cabbage, shredded
- 2 tablespoons coconut oil
- 2 ounces colby jack cheese, deli slices
- 2 tablespoons fresh cilantro, chopped
The Execution
1. Remove casings from sausages and rough chop. Chop onion and shred cabbage, if not using pre-shredded cabbage.
2. Melt coconut oil in a large skillet and add onion and cabbage. Cook over medium-high heat until the vegetables begin to become tender, about 8 minutes.
3. Add sausage, stirring to mix it into the cabbage and onions. Cook 8 minutes more.
4. Add the cheese on top and cover the skillet.
5. Turn off the heat and wait 5 minutes while the cheese melts into the cabbage and vegetables.
6. Remove the lid from the skillet and stir. Top with cilantro and serve immediately right from the skillet.
This makes a total of 4 servings of Spicy Sausage & Cabbage Skillet Melt. Each serving comes out to be 528 calories, 43.8g fats, 5.9g net carbs, and 25.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 12 ounce chorizo sausage | 1548 | 130.2 | 6.3 | 0 | 6.3 | 82 |
| 1/2 cup onion | 32 | 0.1 | 7.5 | 1.4 | 6.1 | 1.1 |
| 1 1/2 cup green cabbage | 34 | 0.1 | 7.8 | 3.4 | 4.5 | 1.7 |
| 1 1/2 cup red cabbage | 39 | 0.1 | 9.4 | 3.5 | 5.9 | 2 |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 2 ounce colby jack cheese | 217 | 17.7 | 0.9 | 0 | 0.9 | 13.7 |
| 2 tablespoon fresh cilantro | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| Totals | 2114 | 175.2 | 32 | 8.3 | 23.7 | 100.6 |
| Per Serving (/4) | 528 | 43.8 | 8 | 2.1 | 5.9 | 25.1 |
Spicy Sausage & Cabbage Skillet Melt
Ingredients
- 12 ounce chorizo sausage
- ½ cup onion
- 1 ½ cup green cabbage shredded
- 1 ½ cup red cabbage shredded
- 2 tablespoon coconut oil
- 2 ounce colby jack cheese deli slices
- 2 tablespoon fresh cilantro chopped
Instructions
- Remove casings from sausages and rough chop. Chop onion and shred cabbage, if not using pre-shredded cabbage.
- Melt coconut oil in a large skillet and add onion and cabbage. Cook over medium-high heat until the vegetables begin to become tender, about 8 minutes.
- Add sausage, stirring to mix it into the cabbage and onions. Cook 8 minutes more.
- Add the cheese on top and cover the skillet.
- Turn off the heat and wait 5 minutes while the cheese melts into the cabbage and vegetables.
- Remove the lid from the skillet and stir. Top with cilantro and serve immediately right from the skillet.
Surprisingly delicious for the few amount ingredients in this recipe. My one personal note is I would add more cabbage (maybe from 3 cups to 5). Thanks for the tasty recipe!
Cabbage skillets are my go-to meal allll the time, it’s seriously a fast and easy dinner, or sometimes lunch, for me (I work at home). I vary it with coleslaw mix when those are on sale, but mostly stick to plain green cabbage, and I mix up the other ingredients a lot. I love the Italian chicken sausage, have used that a few times, as well as Polish/smoked kielbasa, Andouille sausage, or ground beef. Sometimes, I’ll just use chopped leftover bacon instead of sausage, and bacon grease to fry the cabbage in, but usually use butter for the cabbage saute. Either way, I love to add smoked paprika, parsley, crushed red pepper, garlic, and/or creole seasoning. I’ll sometimes also include a little onion, shallot, or leek. To finish/steam it up, I’ll throw in a couple tablespoons of red wine vinegar or apple cider vinegar with the spices/herbs, before covering the lid. On the occasions that I use kielbasa or polish smoked sausage, I sometimes throw in a squirt or two of whole grain or Dijon mustard along with the apple cider vinegar. I rarely use cheese, but when I have made the skillet with the beef instead of sausage, along with tomatoes, oregano/basil/marjoram, I added Parmesan/mozzarella on top.
I love all your variations! They sound delish!
Tried this recipe because it was so easy to prepare and was blown away by how tasty it is. This will be a staple for me in the future. Good stuff.
Can anyone provide a rough weight for the sausages? I think the UK ones are smaller and don’t want to miss out on any extra food I could be eating!
Does the sausage get fully cooked in the 8 minutes it’s with the veggies?
Despite the weird mix of ingredients, this was incredibly yummy. Next time, I would do pre-cooked sausages or as the below comments mention, cook the sausage first. I also swapped the chicken sausage for pork as i struggle to hit my fat macro #.
This is even better the next day.
Thanks John!