1largecabbage(1 large head or 2 small heads of cabbage)
1clovegarlic(minced)
1shallot(chopped)
2teaspoonkosher salt(more or less to taste)
3teaspoonCajun spice blend
2tablespoongrape-seed oil
½cuplow sodium chicken broth
Instructions
Wash cabbage remove core, give a rough chop, and dry cabbage using a salad spinner. Dry the cabbage in batches for best results. Set aside.
Dice sausage, chop shallot, mince garlic. Set aside.
Place skillet over medium high heat. Add grape-seed oil. When oil is hot, add chopped sausage to the skillet and sear on both sides about 2 to 3 minutes per side. Remove the sausage using a slotted spoon or spatula and place on a clean plate. Set aside. (Make sure that oil and brown bits remain in the skillet).
To the same skillet, add the shallots and saute until translucent about 3 minutes. Add the minced garlic and saute until fragrant about 30 seconds. Add the Cajun spice blend and saute for another 15 to 30 seconds.
Deglaze the skillet with chicken broth. Lower the heat and add roughly chopped cabbage to the skillet and cover with the lid for 5 minutes. Turn off heat and toss the cabbage in the skillet with tongs.
Season with kosher salt to taste. Start with 2 teaspoon of kosher salt. Sprinkle seared sausage over the top and serve.
Notes
Tips:
Instead of sausage, you can use bacon; however, if using turkey bacon additional oil or butter is recommended as turkey bacon doesn't contain much fat.
Do not overcook the cabbage as it will turn soft and mushy. Tender and crisp is the texture I prefer.
Use low sodium chicken broth as your liquid instead of water as this will create more flavor.
If you want our cabbage to have texture, do not chop to small or slice too thin.
If vegetarian or vegan, use vegan bacon and vegetable broth - keep in mind that oil will need to be used as vegan bacon doesn't contain fat.
Cabbage cooks down, so I recommend using at least 2 heads of cabbage depending on how many people you're serving.