This warm and cozy one dish supper was born of having ingredients on hand and no real plans for them, then realizing that I’d also failed to plan for dinner. What to make that would be quick but delicious enough so no one would guess it was last minute and took under 20 minutes from cutting board to plate?
I found a smoked sausage in the meat drawer of the fridge and remembered the little baby cabbage I had bought thinking that I’d fry it in slices but had not found the time to experiment.
I sliced the sausage into big bite sized chunks, tossed them in a big pan and turned on the heat to medium high, added the onion and the cabbage and the garlic along with the coconut oil, just enough to get things cooking without sticking, you don’t want it oily.
After cooking for a little while, much like a stir fry, the cabbage will begin to wilt and the onions to soften and caramelize. This is when you add the tomatoes, crushing them with your hands, and half the juice from the can. Yes, my photo is of a big can, I only used part of it and saved the others for another dish.
Then I just cooked until the cabbage looked tender, and the tomatoes had sort of melted into the entire dish, maybe another six minutes or so, stirring often.
Just before serving, with the temperature turned to medium low, I stirred in the cold butter and removed the pan from the heat, stirring until the butter melted into it, making the dish glossy and adding a little something surprising to the finish. I added the black pepper, gave it another stir and served. No one will believe it was such a quick dish!
The Full Recipe
1. Smoked Pork Sausage or smoked sausage of your choice
2. 1 Small head of green cabbage or half a large, sliced then roughly chopped
3. 1/2 a Medium Sweet onion, thinly sliced
4. Canned tomatoes, I used what I had on hand, Whole San Marzano, truly the tastiest, but any tomatoes, whole or diced would work. For the whole tomatoes use 1/2 the juice from a 14.5 ounce can and all the tomatoes, crush them with your hands.
5. 1 Clove of garlic pressed or finely minced
6. Fresh ground black pepper to taste
7. Coconut oil for sautéing
8. 1 Tablespoon of Cold Butter
Put about a Tablespoon of coconut oil in a large saute pan and heat to medium high.
Add in Sausage, Cabbage and Onions.
Cook, stirring often until the onions are beginning to slightly caramelize and the cabbage looks wilted.
Add in the tomatoes, crushing them with your hands, and half the can juices as well as the crushed garlic.
Stir and cook until the tomatoes are sort of melted into the entire dish, about five or six minutes.
Reduce the heat to medium low and stir in the cold butter, remove from the heat and continue to stir until the butter makes the dish glossy and is completely melted. Grind a couple of turns of fresh black pepper and serve.
Makes about 4 servings.