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My mother just returned from her two week Louisiana vacation which means I have loads of southern goodies to cook and eat!
My Smothered Cabbage with Smoked Sausage and Peppers are the perfect meal to cook with the best Louisiana Smoked Sausage I’ve ever eaten.
Yes, I know everyone doesn’t have access to such wonderful Louisiana delicacies but you can substitute with your local grocery store brand smoked sausage and still create a delicious meal.
I wanted to create a quick meal that included cabbage and loads of peppers.
Big Goo called this dish Creole Fajitas.
I guess it would be a Creole twist on Fajitas with the peppers and onions, substituting the beef with the smoked sausage.
Not that the name of this dish matters one bit, it’s all about the flavor!
It’s real simple folks!
Take some olive olive and saute the sausage for about 5 minutes to brown them babies up.
Next, add the peppers, onions, and spices and cook them for about 5 more minutes.
Lastly, add the cabbage and broth and in around 7-8 more minutes it’s time to eat
I served my dish with Hot Buttered Corn Bread and Rice.
You could also make a pot of my Slow Cooker Red Beans and Rice as a side dish.
Enjoy!
Smothered Cabbage with Smoked Sausage and Peppers
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
Scale
- 1 lb smoked sausage
- 1 16 ounce bag coleslaw
- 1/2 cup chicken broth, low sodium
- 1 clove garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- extra virgin olive oil
- hot cooked rice
Instructions
- Rinse sausage, slice into 1/2 inch thick slices and set aside.
- In a large pan over medium heat add about 1 tablespoon olive oil.
- Add sausage to pan and brown about 5 minutes.
- Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes.
- Add garlic and cabbage mixture, mix well.
- Add broth and cook around 7-8 minutes are until cabbage is tender.
- Serve over hot rice.
Nutrition
- Serving Size: 4
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Comments
Anonymousgreat recipes!!!.! Thank you
Reply
- creolecontessa@hotmail.com
Thank you Carolyn!
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- Anonymous
Pinned this today, cooking tonight! Fortunately, I have all those ingredients on hand! Win Win
Reply
- creolecontessa@hotmail.com
Thanks Mary, enjoy!
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- Anonymous
Woooo! That was super tasty! The texture and crunchiness of the cabbage and heat of the seasonings, were perfect over buttered rice! Thanks, I will definitely be making this again this winter season!!
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- Anonymous
This was so easy to make and very good! I used half the amount of seasongs and didn’t serve it with rice because I try to stay away from foods that are high in carbs. Will be making this again.
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- Anonymous
I see you have “coleslaw”…. what about just a cabbage head or does it take longer? I’m from Louisiana. I love cabbage but have never cooked it.
Reply
- creolecontessa@hotmail.com
Yes, Tenika cabbage would work, I didn’t have any so I used the coleslaw. Traditionally, it’s all about a head of cabbage. Enjoy!
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- Anonymous
Made this last night. It was delish! Saving the recipe to add the meal to our regular rotation!
Reply
- creolecontessa@hotmail.com
Thank you Dana, I am so glad you enjoyed it!
LisaReply
- Anonymous
Trying right now, wish me luck.
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Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! 🙂
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- Anonymous
Looks great…I going to try it tomorrow…I guess I have an the ingredients. …Thanks for sharing…
Reply
- creolecontessa@hotmail.com
Enjoy, Meenakshi!
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- Anonymous
Can you use a head of cabbage instead?
Reply
- creolecontessa@hotmail.com
Of course Ashley! I often mix the green and red cabbage as well. You can grate the cabbage or chop it finely. Enjoy
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- Anonymous
Just cooked this. Spicy, but a nice change!
Reply
- creolecontessa@hotmail.com
Glad you enjoyed it Tara!
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- Anonymous
Prepared this for dinner using cabbage and adding fresh jalapenos. It was a hit with the family.
Thanks for the recipe.Reply
- creolecontessa@hotmail.com
I am glad you enjoyed it Roshelle!
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- Anonymous
I made it tonight for dinner with a couple add ins. I read another recipe that called for diced tomatoes, so I added those. I also served it on a bed of riced cauliflower instead of rice to make it even lower on the carbs. It was awesome. My family gives it lots of thumbs up!!
Reply
- creolecontessa@hotmail.com
I am glad you enjoyed it Newman.
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- Anonymous
Can you use cabbage that was cooked the day before
Reply
- creolecontessa@hotmail.com
I’m sure you can Jerome.
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Correct Teresa, I normally add the sausage and chicken at the same time. LOL
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