Ingredients
Meats and Dairy
- 1 tbsp Olive Oil
- 14 ounces Andouille sausage, sliced
- 6 tbsp Butter, divided (2 tbsp and 4 tbsp)
- 1 cup Heavy Whipping Cream
- 1/2 cup Grated Parmesan Cheese
Vegetables and Spices
- 1/2 Onion, chopped
- 3 tsp Cajun Seasoning
- 5 cups Chopped Cabbage
Instructions
- Heat the oil: Heat the olive oil in a skillet over medium-high heat to get it hot enough for searing the sausage.
- Sear the sausage: Add the sliced andouille sausage to the skillet and cook until browned on all sides. Remove the sausage from the skillet and set aside.
- Sauté onions: Reduce heat to medium and add 2 tablespoons of butter to the skillet. Add the chopped onions and sauté until softened and translucent.
- Cook the cabbage: Add the remaining 4 tablespoons of butter along with the chopped cabbage to the skillet. Sprinkle the Cajun seasoning over the cabbage.
- Add cream and simmer: Pour in the heavy whipping cream and stir to combine all ingredients. Cover the skillet and allow the cabbage to simmer until it becomes tender.
- Thicken the sauce: Remove the lid, stir in the grated Parmesan cheese, and continue to simmer until the sauce thickens and coats the cabbage evenly.
- Combine sausage and serve: Return the browned sausage to the skillet, stir to combine, heat through briefly, and serve immediately.
Notes
- Use andouille sausage for authentic Cajun flavor; substitute with another smoked sausage if unavailable.
- Adjust Cajun seasoning to taste, especially if you prefer less spicy dishes.
- This dish is naturally low-carb and perfect for keto and diabetic diets.
- For a creamier texture, you can add a little more heavy cream as needed.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Carb
