Eosinophilic Esophagitis Friendly Cabbage and Sausage Skillet
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Learn more →Ingredients
4 servings
- 1 lb pork sausage, casings removed
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium green cabbage (about 2 lb), cored and thinly sliced
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it into rough crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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