A sausage and peppers dish, using spicy Cajun sausage, pan seared cabbage wedges, sweet onion and diced tomatoes with green chilies, served over rice.
Cajun Sausage and Peppers with Cabbage
This is just a little different take on the old Italian sausage and peppers dish, adding a mix of colorful peppers, spicy Cajun sausage and pan-seared cabbage wedges.
Instead of a sauce that's typically used with sausage and peppers, I'm using diced tomatoes with green chilies in order to allow the individual elements all shine on their own and not be buried in sauce. For the sausage, I'm using smoked instead of a raw, encased sausage.
I'm also using a Cajun variety of Conecuh from Alabama, which is an andouille style of smoked sausage and pretty spicy. You can tone it down by using plain diced tomatoes and a mild smoked sausage or kielbasa.
Fair warning - if you use andouille and make intentional leftovers, understand the heat will intensify.
To help the cabbage hold up, I left the core intact when I sliced it. You can eat around it once it's cooked, but to be honest, it's edible and tender enough in this dish, so I didn't bother.
Here's how to make my Cajun Sausage and Peppers with Cabbage.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!We're using a pretty good sized head of cabbage, cut into thick wedge sections.
Brush cabbage wedges with 1 tablespoon of the oil and season with salt and pepper on both sides; set aside.
Add another tablespoon oil to a 12-inch or larger lidded skillet and heat over medium high. Brown sliced sausage, in batches, stirring often, about 5 minutes; use a slotted spoon to remove and set aside.
Heat remaining oil in skillet over medium high and add cabbage wedges directly to the pan drippings in the skillet.
Brown cabbage, in batches, about 3 to 4 minutes on each side. Use a wide spatula to remove and set aside.
I'm using one red, one orange and one green sweet bell pepper for the extra color. Eat the rainbow y'all! Clean the peppers, cut away the ribs and slice about 1/4 inch thick. Split an onion, preferably sweet, in half, then slice about 1/4 inch thick.
Add both to the skillet drippings. Cook and stir about 4 minutes or until slightly browned; reduce heat to medium.
Add garlic and parsley; cook and stir another minute.
Scoot peppers to one side of the skillet, and fill spot with a wedge of the cabbage; repeat all around the skillet, pushing peppers on top of cabbage as you do.
Transfer sausage with any accumulated juices back to the skillet.
Reduce to medium low and add diced tomatoes with green chilies. I often use Rotel, but wanted a little bit more tomato this time, so I used the Red Gold brand, which is a larger sized can. Either will work.
Cover and cook 20 minutes over medium low. Taste and adjust seasonings as needed. Remove sections with a wide spatula to avoid breaking up the cabbage. Serve over rice if desired and spoon pan juices over each serving.
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