Description
This Easy Chicken Sausage and Cabbage Skillet is a comforting, flavorful one-pan meal featuring tender chicken sausage slices sautéed with fennel and green cabbage, all coated in a tangy apple cider vinegar glaze with a hint of maple syrup and whole-grain mustard. Ready in just 35 minutes, this dish balances savory and slightly sweet notes, perfect for a quick, healthy weeknight dinner.
Ingredients
Scale
Glaze
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. whole-grain mustard
- 2 garlic cloves, minced
- 2 tsp. maple syrup
Main Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 (12-oz.) pack (4 to 5 links) fully-cooked chicken sausage links, sliced thin
- 1 medium fennel bulb, cored and thinly sliced or shaved (reserve fennel fronds for garnish)
- 1 lb. green cabbage, cored and chopped into 1 inch pieces (~6 heaping cups)
- Kosher salt and black pepper to taste
Instructions
- Prepare Glaze: In a small bowl, combine apple cider vinegar, whole-grain mustard, minced garlic, and maple syrup, mixing well until fully incorporated. Set aside to let the flavors meld.
- Sauté Chicken Sausage: Heat 1 tablespoon of olive oil in a large skillet or sauté pan with a fitted lid over medium heat. Arrange the thinly sliced chicken sausage in a single layer and cook undisturbed for 3 minutes. Flip and cook the other side for an additional 3 minutes until golden brown. Transfer the sausage to a plate and set aside.
- Sauté Fennel: Add another tablespoon of olive oil to the same pan along with the thinly sliced fennel. Cook for about 6 minutes, stirring occasionally, until the fennel softens and begins to caramelize.
- Cook Cabbage: Add the chopped green cabbage to the pan with the fennel and pour in the remaining tablespoon of olive oil. Cover the pan and cook for 6 minutes, lifting the lid to stir every 2 minutes to ensure even cooking. The cabbage should soften and start to develop some color.
- Add Glaze: Remove the lid and pour in the prepared apple cider vinegar glaze. Continue cooking uncovered for about 3 minutes, stirring occasionally so the vegetables become nicely caramelized and coated with the tangy glaze. Season generously with kosher salt and freshly ground black pepper to taste.
- Combine and Heat Through: Return the cooked chicken sausage slices back to the pan and stir to combine. Cook for 1 to 2 more minutes until the sausage is reheated and the flavors meld.
- Garnish and Serve: Garnish with the reserved fennel fronds for a fresh, herbaceous note and serve immediately.
Notes
- Use fully cooked chicken sausage to reduce cooking time and ensure even heating.
- Thin slicing the fennel and cabbage helps them soften quicker while allowing the glaze to coat evenly.
- Adjust seasoning at the end to your taste, especially the salt and pepper.
- This dish pairs well with whole grain rice, quinoa, or can be served as a stand-alone low-carb meal.
- For a spicier version, add red pepper flakes when sautéing the fennel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: chicken sausage skillet, cabbage skillet, easy dinner, one-pan meal, quick sausage recipe, healthy sausage dish
