Cabbage and Sausage Skillet

Name: Cabbage and Sausage Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil (divided); 14 ounces smoked, fully-cooked turkey sausage ( or chicken sausage, sliced into rounds); 1/2 head cabbage (cut into thin slices); 1 small yellow onion (diced); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/4 cups low-sodium chicken stock; 1 can fire-roasted tomatoes in their juices ((15 ounces)); 1 cup instant brown rice

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Ingredients

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3 tablespoons extra-virgin olive oil (divided)14 ounces smoked, fully-cooked turkey sausage (or chicken sausage, sliced into rounds)1/2 head cabbage (cut into thin slices)1 small yellow onion (diced)1/2 teaspoon kosher salt1/2 teaspoon black pepper1 1/4 cups low-sodium chicken stock1 can fire-roasted tomatoes in their juices ((15 ounces))1 cup instant brown rice

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Instructions

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Step 1

Heat 1 tablespoon of olive oil in a large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.

Step 2

With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper and cook until the onion begins to soften and brown, about 5 minutes.

Step 3

Add 1 cup of the chicken stock, cover, and reduce the heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.

Step 4

Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.