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Cabbage and Sausage

Old school comfort foods like sauteed cabbage and sausage links get a modern makeover here with the plant-based sausage option.


2 T canola oil

4 C Ready-Set-Serve Shredded Cabbage

1 T white wine vinegar

1 tsp. kosher salt

1/4 tsp. black pepper

8 sausage links (plant- or meat-based)


Heat oil in a large skillet. Add sausages and cook until browned and cooked through.

Add cabbage to the pan and saute until all starts to brown. Season with salt, pepper, then deglaze with vinegar. Continue heating until vinegar cooks off.

Serve two sausages per page on top of equal cabbage portions.