I put some bacon grease in a large pan. Add the sliced cabbage and onions, and saute until it wilts. Add sausage. When the sausage gets a bit brown, i add about 1/2 cup water, then put the lid on. when it looks done, it is, LOL. I add salt, pepper, and that awesome 21 Seasoning Salute from Trader Joe’s somewhere in that process.

ETA….we don’t eat potatoes…

Can I do this in my Købenstyle paella pan??

ETA: I made my own reply as featured answer because I made the funniest goof ever. See if you can catch it.

Springroz, why do you add water? I usally have to drain the pan twice while cooking bec Ipink adds carrots. I may try that next time.

Bpath, if it can handle high heat on the stove, sure! No matter the size of the pan, you can make the amount you want.

Oakley, I’d just have to figure out what to do for a lid!

This is the one I make that is similar. It is from the Taste of Home website. I first ran across it in a Southern Living magazine. The recipe was titled ”Sausage Surprise.” Despite the goofy and off-putting title, I tried it anyway. It isn’t in regular rotation in the winter, but I do make it once or twice a season.

bpath, when I need a lid for a stovetop pan, I sometimes set a cookie sheet on top of the pan. I have 2 ScanPan skillets that I love that don’t have lids. I have 2 stainless steel skillets that I don’t love. Each SS skillet is the right size to serve as a lid for a ScanPan skillet. I use them upside down on the ScanPans.

Bpath, do you not have another pan lid that is kinda close in size? Or another pan you can flip? (Says me who is currently covering a mixing bowl with a dinner plate to avoid using plastic wrap.) I've actually flipped a wok to cover an 18" megaskillet. Talk about missing handles...

Bpath, the lid needs to be air tight to steam everything. Once I get it all steamed and cooked that's when I take the lid off to crisp it up.

This is the skillet I use but mine is an inch wider.

5 pounds it weighs. I kid you not.

Wolfgang Puck I'll never get rid of the Bistro collection of his I bought from QVC.

So not sausages, but my family loves this asian chicken and cabbage recipe, I increase the amount of cabbage, use as much as fits in my pan

bpath do you have a cookie sheet that will cover your pan? I often use a pizza pan if I don't have a lid but be aware it will drip.

I think I have a plate that will cover the smaller paella pan just right. And it will hold just enough for the three of us.

I got my braising inspiration from reading Orangette's blog post, "Tender is the Cabbage." My idea of braising is low and slow with the juices steaming up and then hitting the lid and drizzling down again. The key is the slow, which allows the sugars to caramelize but not too high or you'll get too much of the mustard note. I add a lot of things to the cabbage depending on my mood: sausage, (both meat and vegetarian) carrots, par boiled potatoes, kale, tomato, etc. But the base is always cabbage. Hubs and I love cabbage. Here's a link to the blog post

http://orangette.net/2006/01/tender-is-the-cabbage/

A lid is critical to the process. Not so critical for other uses . . . I ended up with a lot of extra lids so I have lids that will fit most pans. Technically a braising pan lid is specially angled to make the juice dripping happen most efficiently, but other lids will work in a pinch. I love my braising pan because the lid is clear glass, helps me keep an eye on the process without lifting to peek.

I a, going to try this recipe in my large electric frying pan that i received as a wedding gift 55 years ago. it has a good glass lid. i really am not sure what kind of sausage to use.

i am in canada and do not have the brand you used.

any suggestions?

Here in my area of the south, this dish is "fried" (really "sauteed") not steamed. The dish is also often cooked with bacon and onion (which I prefer over sausage). I've never had it with potatoes (we too tried to limit white potatoes) or other veggies, but I imagine that would work fine.

"fried" cabbage

Italians use the term "suffocated" for this type of low slow cooking of greens. "Sofagae" is the word. https://app.ckbk.com/recipe/ital42389c07s001r008/verze-sofegae

I use whatever kind of sausage we get and like. We usually get whatever looks good in the meat case, usually the store brand. We do this both Italian style with that kind of seasoning, and with bratwurst for a more Eastern European take. And everything in between. Yum. Had this for dinner last night with the addition of corn off the cob and home grown green beans that I had frozen earlier in the summer. Used store brand beef sausage. Will have it for lunch with a poached egg on top and a dusting of shredded cheese.

Lyban, I have used brats (add a little caraway seed for extra German flavor), Kielbasa, Hot Links(in Texas), so really anything works.

I've fixed fried cabbage and there's no comparison. Using sausage makes it a one pot dinner, and sausage gives cabbage the flavor which makes me want to dance. :)

We rarely eat potatoes, but I won't pass up a new potato. I used to grow and can them with greenbeans.

Lyban, I'm a picky eater and I've never used another sausage, and I bet you can find something similar at the store. This sausage isn't fatty.

When I first started making it there wasn't skinless sausage and I had to remove the casing. When they came out with skinless, I was thrilled!

I can't vouch on the flavor of the dish if you use a different type of sausage.

I just figured out what braising is! lol I thought we were basically cooking the cabbage the same way but braising is with liquid. Sounds good though

How to Skillet-Braise Cabbage

In a large skillet heat a tablespoon of butter or cooking oil over medium-high heat. Add cabbage wedges or shreds; cook until lightly browned, turning wedges or stirring shreds as needed. Reduce the heat to medium, if necessary. Add about 1/2 cup water to the skillet; bring to boiling. Reduce heat and simmer, covered, for 6 to 8 minutes for wedges; 3 to 5 minutes for shreds or pieces. For extra flavor, stir in some diced apple and/or a sprinkling of caraway seeds to the pan when you add the water.

• Tip: For even more yum factor, first cook a few slices of bacon in the pan. Transfer bacon to paper towels to drain, reserving about a tablespoon of drippings in the pan. Lightly brown cabbage in the drippings. After cabbage is cooked, crumble the bacon and stir it into the cabbage.

Pictures! I forgot I had a picture of the dish right before I started cooking it. I hadn't dotted it with butter at the time, and it makes a difference in flavor.

Lyban, the second pic is of the Eckrich sausage I use. Does your store sell anything like it? I get skinless beef but you can get pork too.

Sausage is on the bottom. When it's finished, it's an aromatic artful mess!

Oakley, I use bacon so it is a one pot meal, but we often have a "meatless" meal. I think the frying vs. braising/steaming is all what you like. It depends if you like your veggies a bit crisper or softer. But the tips above, 5-8 minutes isn't going to make the cabbage "mushy". We like potatoes but try to limit the "white stuff". We eat more sweet potatoes than white.

I fried bacon earlier for a crustless Quiche Lorraine. I did break down and cut up just a few red potatoes and cooked them (breakfast potato style). I served tossed salad with it, so I guess it somewhat evened out!

I hedge my bets and use a little of both, olive oil and chicken broth. The key is the slow cooking so there's caramelizing.

Pink, after an hour of cooking and no stirring, then draining, is when I turn the heat to high and start crisping along with caramelizing. Not burnt, but the more brown the food gets the better.

Tina, I love bacon but not cooked in meals where it gets soft. I'm not much of a meat eater as it is and when I do, I need substance & flavorsome. I can't get full on bits of bacon, and there's not enough protein in it which I desperately need.

Oh yes, I usually turn the heat up to high for a few minutes at the end of a braise, to concentrate the juices etc. Been a while since I have done a good cabbage braise, and it may be a while longer. I am overwhelmed by fresh garden stuff right now, and no cabbage. We eat it practically every day in the winter though . . .

We still have some veggies in the garden, and my DIL grows cabbage in our greenhouse during the winter. But I sure am craving cabbage right now. I wonder why? lol

"We're getting a tiny bit of burn there, that's the important thing." Love it!

I'm going to pass along this cabbage recipe from when I was expecting my first. Ever hear of La Leche League? I was president of our local league back in the late 70's, and went to a convention where I bought a LLL cookbook with recipes from members. This recipe is delicious but if you're watching your salt, not good. :)

I double the recipe and usually add more cabbage and soup. Great left over too.

Hamburger Cabbage Casserole

1 lb Hamburger, browned and crumbled, and drained

1 head of Cabbage, knife shredded

1 can Tomato Soup

Mix together and place in sprayed casserole. Cover tightly and bake at 350 for 30 min to an hour. I forget the exact time. Check it at 30 min. It needs to be bubbly and possibly burning at the bottom. :)

I like to cook mine in an enamelware cake pan so it won't hurt the pan.

I, too, love cabbage. It’s pretty much always on my grocery list, we eat a head at least every other week. I always tell DH our children wont starve because they know the wonders of a bag of dried beans and a head of cabbage.