Pregnancy Friendly Cabbage and Sausage Skillet

Total time45 min

Prep time15 min

Cook time30 min

Pregnancy Friendly Cabbage and Sausage Skillet

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Ingredients

4 servings

1 lb pork sausage, casings removed
Nature's Promise Italian-Style Plant-Based Sausage - 5 ct Nature's Promise Apple Plant-Based Sausage - 5 ct
See all
Chef's tip
Match the recipe's form: use link-style vegetarian sausages where they stay whole or sliced, and ground-style or crumbles where the recipe removes the casings. If the product is precooked, shorten the browning step and just heat it through.
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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