Sausage & Cabbage Skillet

Sometimes the combination of savory dishes and fruit can seem different but trust me; the apples add a layer of flavor needed in this one-pan dish. It's Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 1 lb. Italian sausage or andouille sausage
  • 1-16oz bag coleslaw mix
  • 1 pink lady apple, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 T apple cider vinegar
  • 2 T ghee
  • 3 green onions, thinly sliced
  • 1/4 tsp crushed red pepper
  • 1 tsp sea salt

‍

Instructions

  1. In a large skillet over medium heat, cook the sausage links with 1 tablespoon of ghee. Once cooked through, remove the sausage links from the pan and slice 1/4-1/2 inch thick. Return the sausage slices back to the pan and brown them on both sides. Once browned, remove from the pan and set aside.
  2. Leave about 2 tablespoons of fat in the pan and add the onions and 1/2 teaspoon of sea salt. Continue cooking and occasionally stirring until the onions begin to caramelize. Add the cabbage, apples, crushed red pepper, garlic, and 1/4 cup water. Scrape the bottom of the pan to get the little brown bits up. Continue cooking until the cabbage and apples begin to tenderize, about 3-5 minutes.
  3. Add the apple cider vinegar and 1/2 teaspoon of sea salt. Cook until the vinegar has evaporated and then add 1 tablespoon ghee and the sausage back into the skillet. Cook until the sausage is hot.
  4. Top with green onions and serve with your favorite hot sauce.