Cabbage isn’t exactly the star of the produce section. This winter veggie is often overlooked in favor of its cruciferous cousins: curly kale, cauliflower, and Brussels sprouts.
Yet cabbage is just as nutritious, supplying our bodies with essential vitamins, minerals, and fiber. In fact, just one cup of raw green cabbage contains 54% of your recommended daily intake of vitamin C! Whether eaten boiled, stuffed, stir-fried, or fermented (sauerkraut, anyone?), cabbage deserves a spot on your dinner table.
Brittany Moncrief's Easy & Delicious Sausage Cabbage Skillet
4-5
servingsIngredients
- 2 Tbsp.
olive oil
- 17.5 oz.
pre-shredded cabbage/kale mix
- 1 lb.
breakfast sausage (sausage seasoned with sage)
- 8 oz.
cream cheese
Directions
Heat a skillet on low and add olive oil. Add cabbage/kale mix to the skillet. Heat the mix until wilted and beginning to brown on the edges.
Meanwhile, heat a second skillet on medium. Add sausage and fully cook. Combine sausage with heated cabbage/kale mix.
Stir in cream cheese. Cook on low and mix until ingredients are combined.
Serve as is, or eat on crackers or slices of crisp bread.
Brittany Moncrief, who calls Lookout Valley home, says that this simple dish is a family favorite. “My 11-year-old Ada, who’s the real chef in the family, came up with the idea to add cream cheese for a delicious twist!” she shares.
