Uploaded May 2026 | Updated September 2026, 1 week ago
Savory sausage links are seared in butter and served over tender, paprika‑spiced cabbage with a rich garlic butter sauce and a light olive oil finish.
Ingredients
8 oz pork sausage links (sugar‑free)
2 Tbsp butter (for cooking)
2 cups green cabbage, thinly sliced
½ small yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp sweet paprika
¼ tsp crushed red pepper flakes (optional)
2 Tbsp heavy cream
Salt and black pepper, to taste
1 tsp apple cider vinegar (optional, for balance)
1 tsp olive oil (for finishing only)
Macronutrients
(per serving, makes 1)
Protein: 30g
Fat: 50g
Carbs: 6g
Preparation
Heat 1 Tbsp butter in a large skillet over medium heat. Add sausage links and sear on all sides until deeply browned and fully cooked through, about 8–10 minutes. Remove sausages from the pan and set aside, keeping warm.
In the same skillet, add remaining butter. Add sliced onion and cook for 3–4 minutes until softened and lightly golden. Stir in garlic and cook for 30 seconds until fragrant.
Add sliced cabbage to the skillet along with smoked paprika, sweet paprika, crushed red pepper flakes, salt, and pepper. Toss well to coat. Cook for 6–8 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.
Lower heat and stir in heavy cream and apple cider vinegar (if using). Simmer gently for 1–2 minutes until the cabbage is glossy and lightly creamy.
Slice sausages and nestle them into the cabbage. Remove from heat and drizzle with olive oil just before serving for a rich, clean finish.
Savory sausage links are seared in butter and served over tender, paprika‑spiced cabbage with a rich garlic butter sauce and a light olive oil finish.
Ingredients
8 oz pork sausage links (sugar‑free)
2 Tbsp butter (for cooking)
2 cups green cabbage, thinly sliced
½ small yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp sweet paprika
¼ tsp crushed red pepper flakes (optional)
2 Tbsp heavy cream
Salt and black pepper, to taste
1 tsp apple cider vinegar (optional, for balance)
1 tsp olive oil (for finishing only)
Macronutrients
(per serving, makes 1)
Protein: 30g
Fat: 50g
Carbs: 6g
Preparation
Heat 1 Tbsp butter in a large skillet over medium heat. Add sausage links and sear on all sides until deeply browned and fully cooked through, about 8–10 minutes. Remove sausages from the pan and set aside, keeping warm.
In the same skillet, add remaining butter. Add sliced onion and cook for 3–4 minutes until softened and lightly golden. Stir in garlic and cook for 30 seconds until fragrant.
Add sliced cabbage to the skillet along with smoked paprika, sweet paprika, crushed red pepper flakes, salt, and pepper. Toss well to coat. Cook for 6–8 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.
Lower heat and stir in heavy cream and apple cider vinegar (if using). Simmer gently for 1–2 minutes until the cabbage is glossy and lightly creamy.
Slice sausages and nestle them into the cabbage. Remove from heat and drizzle with olive oil just before serving for a rich, clean finish.
