I have been making this meal for years. It is my go-to quick, after work, too tired to cook tonight, meal. You just need to do a little bit of chopping, minimal clean up, and you will likely even have some leftovers.
- A Head of cabbage (green or purple – you decide)
- Red onion
- Mild Italian Sausage (chicken or pork – another choice for you)
- Avocado oil
That’s it. I am not joking.
Cut your cabbage in half through the core, then again, through the core so that you have four wedges of cabbage. Remove the core. Thinly slice it short-ways, across your little quarter section, so you have noodle-like pieces.
Slice the red onion.
Heat a large saute pan or dutch oven over medium heat. Add in enough avocado oil to cover the bottom of the pan and add in your onion. Cook until it softens just a bit and then start adding the cabbage, one quarter at a time, stirring to mix it into the oil. You could add in a little salt if you want, but it is not necessary. Once the entire cabbage is in the pan, add a little bit of water (maybe ½ a cup or so) to the pan, cover with a lid. Let the cabbage steam, until it is soft, about 15 minutes.
In a separate pan, cook the sausage until it is browned.
When everything is done, scrape all the sausage, oil rendered and all, into the cabbage and mix it all together. The spices from the sausage will combine to make a very flavorful, delicious, easy peasy, weeknight dinner.
