Fried Cabbage Recipe with Sausage (2024)

FAQs

Is Fried Cabbage good for you? ›

It's good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. You can sauté most cabbage varieties, but my favorite is white cabbage (or green). Olive oil: We'll sauté our cabbage in olive oil. Try butter, coconut oil or nut oils like walnut.

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

For 6 cups of chopped cabbage, in a large skillet heat 2 to 3 tablespoons cooking oil over medium-high heat. Add the chopped cabbage. Reduce heat to medium. Cook and stir cabbage 4 to 6 minutes, or until cabbage is crisp-tender.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

Sugar: Plain ol' granulated sugar, the amount also to taste. It brings out the subtle, natural sweetness of Southern Fried Cabbage.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

What's more, prolonged cooking can alter the flavor of cabbage, making it taste more bitter or bland rather than retaining its natural sweetness and mildness. To avoid these issues, it's best to cook green cabbage until it's tender but still retains some crispness and its vibrant color.

Should you cover sausage when pan-frying? ›

Cover the saucepan with a lid and let the sausages cook slowly for around 10 to 30 minutes depending on their size. Remove and dry them off with a paper towel. They should be cooked all the way through.

Fresh Sausage, which includes fresh bratwurst, fresh Italian sausage and fresh kielbasa, is not cooked during processing and must be cooked thoroughly and completely before consuming. Fresh sausage may be cooked in two ways. It can be parboiled and then fried or grilled, or slow cooked in a fry pan or grill.

Crack the eggs into a small bowl. Pour over the sausage links in the skillet. Reduce heat to medium low and slowly cook the eggs until the yolks are to your liking and the whites are done. If you want more cooked yolks, place a lid on the skillet while the eggs slowly cook.

On the other hand, stir-frying has been shown to significantly reduce the amount of vitamin C in broccoli and red cabbage (5, 17 ). Sautéing and stir-frying improve the absorption of fat-soluble vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables.

Cabbage is a really healthy type of cruciferous vegetable, just like broccoli. It is considered to be a liver-friendly food because it contains a high concentration of phytonutrients, chemical compounds that are amazing when it comes to helping the liver flush dangerous toxins out of the blood.

The bottom line

It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion, and ease inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes.

Stir-frying helps maintain the texture and flavor in vegetables. Vegetables such as asparagus, bean sprouts, bell pepper, broccoli, cabbage, carrots, mushrooms, snow peas and spring onions are kidney-friendly, low-potassium choices. Add sweetness with mandarin oranges, pineapple or grapes.