Cabbage and Sausage Skillet

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4
Author: IngrainingNutrition


  • 1 cup wild rice
  • 2 1/4 c low-sodium broth divided
  • 1 Tbsp. extra virgin olive oil
  • 1 package Teton Waters Ranch Polish Sausage sliced into 1-inch pieces
  • Sliced 1/2 head of green cabbage shredded
  • 1 yellow onion diced
  • 1/2 Tbsp. garlic minced
  • 1 tsp salt
  • 2 tsp paprika
  • 1/4 cup Dijon mustard
  • 1/3 cup apple cider vinegar
  • 1 cup green peas
  • Green onion diced, for topping


  • Cook rice in 2 cups of broth, according to package instructions.
  • While rice is cooking, add EVOO to a large skillet on medium heat. Once hot, add sausage and cook until browned (3-5 minutes) and remove from pan. Keep warm. Don't wipe out skillet.
  • Add onion to skillet and cook until slightly caramelized. Add in garlic, salt, and paprika and stir. Add cabbage to the skillet and mix.
  • While cabbage is cooking, whisk together mustard, vinegar, and 1/4 cup broth in small bowl. Pour half the mixture over the cabbage, mix, and cook until cabbage is tender and liquid has reduced.
  • Add in peas, rice and sausage. Once peas are heated through, pour the rest of mustard mixture over the cabbage, mix and top with green onions. Enjoy!


Note: Can take less time depending on type of rice used and method of cooking



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