Cabbage and Smoked Sausage Pasta

Ryan and I first experienced this meal with our friends Ryan, Sarah and Andy in a cabin in Michigan last fall. Thank you, Sarah, for sharing--this recipe is crazy easy and crazy good! It's also pretty inexpensive, too, if you're looking for a great meal for a lot of people. 


Makes about 4-6 servings.
Total time: approximately 1 hour



Ingredients:

  • 1 package of smoked sausage (we use Hormel's Natural Choice, Original), cut into bite-sized pieces
  • 1 head of cabbage, core removed and thinly sliced
  • 1 sweet yellow onion, thinly sliced
  • 1 package of pasta of choice (we used Tinkyada's brown rice fettucini
  • 2 cloves of garlic, minced
  • 1 tbsp coconut oil
  • salt and pepper to taste

Preparation: 

  1. Melt coconut oil over medium heat in a large saucepan. When melted, add thinly sliced cabbage, garlic, salt and pepper and saute with lid on, occassionally stirring, until wilted. 
  2. While cabbage is sauteing, brown sausage and onion in a seperate sauce pan and cook pasta as directed. 
  3. When cabbage is wilted, sausage is browned and pasta is cooked, combine all ingredients in the largest saucepan and cook until warmed-through.

Additional notes

At this time, Ryan and I are gluten free and are therefore experimenting with different types of pasta. Our favorite, so far, is brown rice pasta because it can be overcooked without becoming mushy! That means if we make a dish with it and have extra for leftovers, we can warm it up multiple times without it losing it's original texture--score! I don't think we would go back to wheat pasta even if our doctor said we could.

This is Aila's favorite spot in the kitchen--where the action is. I think she is asking her Papa if she can have a sausage because Momma won't let her. 

I also go back and forth on how many packages of smoked sausage to use every time I make this meal. One package can be enough, but two might be too much? I have never actually tried two packages, but I'm always searching in my bowl for more meat! If you love meat, you may want to use double the amount listed.

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Did you try this recipe?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!