Ingredients
Method
- Heat 1 tablespoon of olive oil in a large skillet or griddle over medium heat.
- Add the sliced sausage to the skillet and brown on each side for approximately 6 minutes. Once browned, remove from the skillet and set aside.
- Add the chopped cabbage, bell peppers, and onion to the skillet. Sprinkle with 1 teaspoon of paprika and 1 teaspoon of garlic powder, then sauté, stirring occasionally, for 7-10 minutes until the vegetables have softened to your liking.
- Return the sausage to the skillet and toss to combine. Season with salt and pepper to taste.
- Serve hot and enjoy your easy skillet dinner!
Notes
- For extra flavor, use a smoked sausage variety like Andouille or Chorizo. The richness they bring is unparalleled.
- Don't overcrowd the skillet when browning the sausage; work in batches if necessary to ensure a good sear.
- Cook vegetables until tender-crisp, not mushy. I like to listen for the gentle sizzle and look for a slight caramelization on the edges, ensuring they still have a nice bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet when browning the sausage; work in batches if necessary to ensure a good sear.
- Cook vegetables until tender-crisp, not mushy. I like to listen for the gentle sizzle and look for a slight caramelization on the edges, ensuring they still have a nice bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.