Sausage and cabbage is the easiest skillet recipe to throw together! In minutes, you’ll have a tasty meal loaded with amazing meaty flavor and texture!
Skillet recipes are so quick and tasty with easy cleanup! They’re a great way to satisfy the family with minimal effort. Skillet lasagna, queso chicken, and French onion chicken are all absolutely delicious recipes you’ve got to try out next!
Easy Skillet Sausage and Cabbage Recipe
This skillet sausage and cabbage recipe is so flavorful with tender veggies and juicy pieces of meat. If you’re looking for meals to make in a pinch, it doesn’t get much easier than this! Besides, it’s all made in one pot which makes cleanup a breeze! And as if you needed more reason to make it, this recipe is low-carb and keto-friendly. Nothing like a yummy, satisfying dinner that won’t break your diet! To be honest, cabbage is a highly underrated vegetable. Not only is it packed with fiber and vitamins, but it tastes great, too! All you need is a pinch of spice to really make it shine! It’s the MVP of soups and skillets.
As simple as this recipe is, it really packs a punch! The cabbage gets so juicy and tender, enhanced with the flavors of garlic and red pepper. And I mean, come on, can you ever go wrong with sausage? You can use your favorite kind here, whether that be chorizo, hot sausage, bratwurst, you name it! Cabbage tastes great with just about any flavor! Sauteed sausage and cabbage are so delicious together and a great way to use up leftovers in your fridge at the end of the week. You’re going to love it!
What Do I Need to Make It?
For those nights when you want something that’s delicious and won’t break the bank, this meal is the answer! Sausage and cabbage use super inexpensive, super simple ingredients that you probably already have in your fridge. Plus, it tastes amazing! It’s a total win-win! Measurements can all be found in the recipe card below.
Sliced Sausage: I used regular pork sausages here, but these can be easily swapped out to taste! See more flavor suggestions below in my tips section.
Vegetable Oil: Used for frying.
Minced Garlic: Garlic does a lot of the heavy lifting here! It gives both the cabbage and sausage slices the perfect boost of savory flavor.
Cabbage: Cabbage has a great mild flavor and soft texture, perfect for skillet dishes!
Salt: Makes the flavor of sausage and cabbage really pop!
Red Pepper Flakes: Adds just a hint of spice, perfect for balancing the savory flavor of garlic.
Making Sausage and Cabbage
Being able to prepare dinner all in one pan is easily the highlight of this sausage and cabbage recipe. It’s beyond easy, but sooo good! Once you get everything sizzling to perfection in your skillet, you won’t be able to resist a test-try.
Brown Sausage: Heat oil in a skillet, brown sausage. Remove to a bowl.
Add Seasonings and Serve: Next, add salt and red pepper flakes and cook for another 3-5 minutes, until the cabbage starts to brown and wilt. Serve immediately.
Storing Leftovers
This sausage and cabbage recipe is best served fresh for that amazing, tender texture. However, leftovers can be stored and enjoyed for a few days after cooking.
In the Refrigerator: Stored properly in an airtight container, your skillet sausage and cabbage will last for up to 4 days.
Reheating: To keep your cabbage from becoming soggy, I recommend reheating over the stove on medium heat until warmed through.
Tips and Tasty Variations
Because sausage and cabbage is such a simple recipe, you can easily throw in extras to amplify the flavor! Here are a few tips on making this tasty dish even better! It’s a hearty meal the whole family will love.
Picking Cabbage: When you’re shopping for cabbage, look for a head that is heavy, firm, and without any brown spots or blemishes.
Switch Up Sausage: Changing the sausage you use is a super easy way to alter the whole flavor of the dish! If you want more heat, try andouille sausage! Bratwursts, Kielbasa, chorizo, and Italian sausage are more great substitutions to try. Use your favorite!
Additions: I’ll sometimes add in chopped onions, bell peppers, (or anything else left in my fridge) to give this skillet extra flavor and texture!
More Great Recipes With Cabbage
Here are a few of my favorite recipes that showcase cabbage! I’m not sure why this vegetable is so often overlooked, there’s more to cabbage than coleslaw! It’s super versatile with great texture that enhances whatever it’s added to. I’m sure you’ll love these hearty recipes as much as I do!
Sausage and cabbage is the easiest skillet recipe to throw together! In minutes, you'll have a tasty meal loaded with amazing meaty flavor and texture!
Course Dinner
Cuisine American
Keyword cabbage and sausage, sausage and cabbage
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 4people
Calories 307kcal
Author Alyssa Rivers
Ingredients
12ouncessausagesliced
2tablespoonsvegetable oil
3clovesgarlicminced
1smallhead cabbagechopped
1/2teaspoonsalt
1/2teaspoonred pepper flakes
Instructions
Heat oil in a skillet, brown sausage. Remove to a bowl.
This Asian chicken salad is packed with crispy greens, crunchy chicken, toasted almonds, and chow mein noodles. It’s tossed with a light and delicious creamy vinaigrette and will be your new go-to salad!
Fruit salad, pasta salad, you name it, and I have a delicious one for you! A good salad is necessary to complete every meal! They don’t even have to use greens! Try this antipasto salad, this creamy grape salad, or this broccoli apple salad.
Asian Chicken Salad
I could eat this salad every single day for the rest of my life and never get sick of it. That is just how much I love it! Asian chicken salads are my absolute favorite, but this one really is the absolute best. And this particular recipe is a copycat to Applebee’s. The thing that I love most about oriental salads are the bright colors and textures within the salad. They look so beautiful with the purples and bright greens blend so well together. Plus, the added almonds and chow mien noodles give it a delicious crunch.
The chicken is one of the best parts of the salad, with the crispy coating on the outside. It was cooked so moist and tender on the inside. Then, just when you think that this salad can’t get any more perfect, then you add in the salad dressing. It glazes the salad and chicken with a sweet and tangy Asian flavor. You can always buy some dressing at the store, but it is worth the few extra minutes to whisk this delicious dressing up. My mouth is watering just looking at the pictures again. It was fantastic!
What is in Asian Chicken Salad?
The great thing about this recipe, including the dressing, is that the ingredients are super simple. Because you can make the dressing on your own at home, it will be fewer calories than ordering it at the restaurant! See the recipe card at the bottom of the post for exact measurements.
Asian Dressing
Honey: This acts as a natural sweetener to the salad.
Rice Wine Vinegar: This breaks down the honey making it easy to mix in without it being thick and sticky.
Mayonnaise: This acts as the base of the dressing.
Dijon Mustard: The mustard gives it a slight tang without overtaking the flavor.
Sesame Oil: My favorite one to use is this sesame oil.
Salad
Chicken breasts* (boneless): If you want each family member to have their own chicken breast then cook four instead of two. You can cut it up and then place the whole breast sliced over the top of each plate of salad.
Oil: This will be used for frying the chicken.
Egg and Milk: This will be used to dip the chicken in for the crispy coating to stick to.
Flour and Cornflakes: This is what this chicken will be dipped in after the eggs. Once it’s dipped, then you fry it in the oil and that’s how you get that delicious and cripsy outside edge on your chicken.
Greens: Romaine lettuce, red cabbage, and Napa cabbage.
Mix-Ins: Shredded carrots, roasted almonds, and chow mein noodles
Salt and Pepper: These will be used on top and you can add as much or little as you would like!
Easy to Make Asian Chicken Salad Recipe
This Asian chicken salad is a simple recipe and doesn’t take long to make. The homemade Asian dressing is to die for and the crispy chicken on top will be sure to fill you right up!
Mix the Dressing and Chill in Fridge: In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
Coat and Cook Chicken: In a medium skillet heat oil on medium heat. Then, prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Then, dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and then cook on each side until chicken is no longer pink.
Prepare Salad: While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Then, cut the chicken into bite sized chunks forming a a pile in the middle and then serve with dressing.
Easy Tips
This salad is absolutely delicious and the dressing is SOO GOOD. You will want to make it for every salad that you can! I’ve come up with a few tips that will help you make sure that your salad turns out perfectly!
Double the Dressing: I like to double the dressing recipe. You never know how much people like to add to their salad and it’s always good to have some extra. Plus, it can stay good in your fridge for up to 2 weeks so then you can make other salads to use it on if you have extra!
Mix-in Ideas: Don’t be afraid to change up or add to any of the things that you are putting into the salad! To switch things up I like to add manadrin oranges, craisins or even some other kinds of greens like baby spinach.
Protein: I love adding a lot of protein to a salad. It takes it from the side dish to the main dish and then my life is easier! Make a few more chicken breasts while you are at it. If you have extra, you can always reheat them and eat leftovers the next day!
How to Store Leftovers
Leftover Asian chicken salad is perfect for lunch the next day! Just make sure that you only add the dressing to each serving and not the whole bowl at once. Then, the greens don’t get soggy.
In the Refrigerator: Store your dressing, greens and chicken in seperate, air tight containers. The greens will last 1-2 days and the vinaigrette dressing will last up to 2 weeks.
Reheating the Chicken: To get your chicken nice and crispy again, cook it in your air fryer at 375 degrees for 4-5 minutes (flipping it during the middle). It will come out perfectly crisp and make your salad taste fresh again!
More Delicious Salads to Make
I am a huge fan of salad! They can be used as a side, as an dessert and even as a main dish when you add a lot of protein and toppings. They come in so many different forms: Pasta salad, fruit salad and even cookie salad… Can we still get away with mixing cookies together and calling it a salad? Yes, I think so. Try some of these out, you will love them!
This Asian chicken salad is packed with crispy greens, crunchy chicken, toasted almonds, and chow mein noodles. It's tossed with a light and delicious creamy vinaigrette and will be your new go-to salad!
Course Salad
Cuisine Asian American
Keyword asian chicken salad, chicken salad, salad recipes
In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow, disk combine crushed corn flakes and flour.
Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until the chicken is no longer pink.
While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite-sized chunks forming a pile in the middle. Serve with dressing.
Notes
Updated on February 18, 2022Originally Posted On January 5, 2014
This low-carb take on wings is going to rock your world! Draped in a sticky-sweet honey buffalo sauce, these easy air fryer cauliflower wings are absolutely to die for!
You can use cauliflower in so many different recipes! Cauliflower steaks, fritters, and breadsticks are just a few of my favorites!
Air Fryer Cauliflower Wings With Honey Buffalo Sauce Recipe
I have been loving cauliflower lately. It's such a versatile vegetable! It takes the flavor of whatever you cook it with. Not to mention, it's super low in carbs and full of vitamins for something you can feel great about eating! Try it in fried rice or in place of mashed potatoes! I can even get my youngest to eat it which is really saying something. Picky eater-approved!
Let's talk about these air fryer cauliflower wings though. They're so good, you won't want to go back to regular wings! Not only is cauliflower naturally low-carb, but there's no deep-frying involved, making this an even healthier choice! I top them off with the most amazing honey buffalo sauce. It's super easy to whip up! You'll be licking your fingers by the end.
Ingredients for Air Fryer Cauliflower Wings
Time to break out your favorite hot sauce, cauliflower, and just a few other pantry staples! I love how simple the ingredients are. It makes these wings so easy to whip up! You're going to love this recipe as much as I do. All measurements can be found in the recipe card below.
Cauliflower: One large head is all you need! Pick cauliflower that has a light, creamy color and is densely packed with florets. Avoid cauliflower with any discoloration.
Flour: Used for thickening batter.
Paprika: Adds flavor and heat to the wings.
Garlic, Onion, and Chili Powder: I add a blend of all 3 for the perfect savory flavor with a hint of spice! It works to season the cauliflower from the inside out.
Saltand Pepper: Add both to enhance flavor.
Optional: Red Pepper Flakes: You can throw these in if you want more spice!
Milk: Milk helps to smooth out the batter.
Honey Buffalo Sauce
Franks Buffalo Sauce: I love the flavor of Frank's, but you can use your favorite brand here!
Honey: Balances out heat and adds a smooth texture.
Brown Sugar: Brown sugar adds a rich, smoky sweetness, perfect for wings!
How to Make Cauliflower Wings
Air fryer cauliflower wings are so crazy easy to make! They cook up in minutes with no mess! Air fryers really are a game-changer. Find more quick and easy air fryer recipes here!
Prepare Cauliflower and Batter: Firstly, cut the cauliflower in half and then cut into florets. In a medium-sized bowl, add the flour, paprika, garlic powder, onion powder, chili powder, salt, pepper and red pepper flakes. Add the milk and mix until combined.
Batter, Place in Air Fryer: Dip each floret into the batter and remove excess by shaking with a fork. Place in an even layer in the basket of the air fryer.
Air-Fry, Prepare Sauce: Cook at 380 degrees for 10-12 minutes. While cooking, make the honey Buffalo sauce by combining buffalo sauce, honey and brown sugar.
Toss and Serve: Next, toss the cauliflower wings in the sauce and coat evenly. Serve with ranch, celery, and carrots if desired.
Tips for Making Cauliflower Wings
Follow these easy tips and tricks and you'll be making the perfect air fryer cauliflower wings every time! With a crispy outer layer and tender inside, they're too good to resist.
Don't Overcook: Keep an eye on the cooking time for your wings. If cauliflower is overcooked, it becomes mushy and can fall apart.
Overcrowding Air Fryer: Your air fryer needs plenty of air flow to be able to cook these wings properly. Only cook a single layer at a time and be sure to leave space between each piece.
Add More Heat: To add more spice to your honey buffalo sauce, add a pinch of cayenne pepper at a time until you reach your desired flavor.
Serve With: Ranch or bleu cheese dressing is a must for dipping! I also like to serve these with celery or other fresh veggies.
Storing Leftovers
Although these air fryer cauliflower wings are best served fresh, here's how to store them for best results!
In the Refrigerator: Keep leftover cauliflower wings in an airtight container for 2-3 days.
Reheating: To keep your wings as crispy as possible, I recommend reheating them in either the oven or air fryer. Pop them in the oven for 5 minutes at 350 degrees F, or in the air fryer for a minute or 2 at 400 degrees.
More Amazing Cauliflower Recipes
Eating healthy doesn't have to be boring! Incorporate some of these cauliflower recipes into your diet for a low-carb twist on your favorite foods. You won't regret it! They're absolutely delicious!
This low-carb take on wings is going to rock your world! Draped in a sticky-sweet honey buffalo sauce, these easy air fryer cauliflower wings are absolutely to die for!
Course Dinner
Cuisine American
Keyword air fryer cauliflower wings, cauliflower wings
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Servings 4people
Calories 512kcal
Author Alyssa Rivers
Ingredients
1head cauliflower
2cupsflour
1teaspoonpaprika
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonchili powder
1/2teaspoonsalt
1/4teaspoonpepper
optional: pinch red pepper flakes
2 1/2cupsmilk
Honey Buffalo Sauce:
1/2cupFranks Buffalo Sauce
1/2cuphoney
2TablespoonsBrown Sugar
Instructions
Cut the cauliflower in half and then cut into florets. In a medium-sized bowl add the flour, paprika, garlic powder, onion powder, chili powder, salt, pepper and red pepper flakes. Add the milk and mix until combined.
Dip each floret into the batter and remove excess by shaking with a fork. Place in an even layer in the basket of the air fryer.
Cook at 380 degrees for 10-12 minutes. While cooking makes the honey Buffalo sauce by combining buffalo sauce, honey, and brown sugar.
Toss the cauliflower wings in the sauce and coat evenly. Serve with ranch, celery, and carrots if desired.
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