RecipeTin Eats transforms cabbage and sausages into an affordable, comforting classic

Name: RecipeTin Eats transforms cabbage and sausages into an affordable, comforting classic
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp canola oil; 1 onion, diced; 500g pork sausages, meat removed from casings; 2 garlic cloves, finely chopped; 500g green cabbage, chopped into 1.7cm x 3cm pieces; 2 spring onions, finely sliced; steamed white rice to serve

Budget-friendly and packed with flavour, you’ll have this satisfying southern staple on the table in less than 30 minutes.

Nagi Maehashi

August 6, 2024

Homemade Cajun spice mix dials up the flavour in this comforting dish. Rob Palmer; STYLING: Emma Knowles

easyTime:< 30 minsServes:4

This is a hearty dish from the southern United States. It’s quick to make and big on flavour. Traditionally, it’s made with andouille sausages, smoked pork sausages commonly used in Cajun cooking. But because they’re hard to find in Australia, I make this with regular pork sausages. For maximum flavour impact, I remove the meat from the casings and fry it up with a good hit of a homemade Cajun spice mix.

SOS checklist

Less than 12 ingredients (excluding oil, salt, pepper and water) ✓
Less than $20 for 4 servings ✓
Less than 30 minutes’ active prep and cook time ✓

Ingredients

1 tbsp canola oil
1 onion, diced
500g pork sausages, meat removed from casings
2 garlic cloves, finely chopped
500g green cabbage, chopped into 1.7cm x 3cm pieces
2 spring onions, finely sliced
steamed white rice to serve

Cajun spice mix

1 tsp paprika
½ tsp cooking salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme

Method

Step 1
Mix the Cajun spice mix ingredients in a small bowl.
Step 2
Heat the oil in a large frying pan over high heat. Add the onion and cook it until it’s translucent. Add the sausage and cook, breaking it up as you go. Once it’s mostly broken up, spread it out in the pan and leave it for 30 seconds to brown a little. Repeat a few more times or until the sausage is cooked through and golden brown. Add the garlic towards the end.
Step 3
Add the cabbage and cook for 3 minutes. Add the spice mix and cook for another 3 minutes or until the cabbage is wilted. Taste and add more salt if needed - some sausages are more salty than others so it’s best to start with less.
Step 4
Toss the spring onion through the cabbage and serve over rice.

Note

Look for chunky pork sausages made from at least 90 per cent meat and speckled with white fat rather than the uniform pink “barbecue sausages”, which contain more fillers.

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