Cajun Cabbage Skillet

September 21, 2022


2 tablespoons canola oil

8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup)

1 small yellow onion, thinly sliced (about 2 scant cups)

Kosher salt  

1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups)

1/4 teaspoon crushed red pepper

2 cloves garlic, minced

3 tablespoons apple cider vinegar

1 tablespoon unsalted butter  

1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup)

1 large scallion, thinly sliced (about 1/4 cup)

Hot sauce, for serving


  1. Over medium-high heat, preheat a sizable cast-iron skillet or high-sided saute pan. To uniformly coat the pan, add the oil and swirl the pan. Sausage slices should be added in a single layer and cooked for 2 minutes, or until browned on the first side. About 2 minutes after flipping, grill the other side until it is browned. Slices of sausage should be transferred to a bowl with a slotted spoon and left aside.
  2. Over medium-high heat, add the onion, a splash of water, and a generous amount of salt. While cooking, use a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the pan's bottom. For 5 to 7 minutes, or until the onion is beginning to get soft and lightly browned in areas, cook, stirring periodically. Cook the cabbage for 6 to 8 minutes, stirring periodically, until it is crisp-tender. Add the crushed red pepper and another pinch of salt. Add another splash of water if the pan ever feels dry.
  3. Cook the garlic and cider vinegar together for approximately a minute, stirring often, until the vinegar has mostly evaporated. Returning the sausage to the pan when the butter has melted and adding the apple, stir occasionally for 3 to 4 minutes, or until the apple slices are just starting to get tender.
  4. Add the scallion and serve right now with spicy sauce on the side.

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