Tasty Cabbage Sausage Dish

This simple one-pan Keto Cajun Sausage and Cabbage Alfredo has quickly become my go-to dinner option when I want something tasty without loading up on carbs. The zesty sausage blends amazingly with soft cabbage chunks in a rich, dairy-based sauce that'll make you totally forget you're eating something healthy.

I stumbled upon this meal during my low-carb adventure last season and I've cooked it almost weekly ever since. My partner who normally can't stand cabbage always asks for more whenever this dish hits the table.

Ingredients

• Andouille sausage: Works as the main protein and brings that authentic Louisiana kick. Try to find sausage with noticeable spice flecks throughout for maximum taste.
• Cabbage: Acts as your noodle replacement. Pick tight heads with fresh leaves and avoid any with discoloration.
• Heavy whipping cream: Forms the base of your alfredo mixture. Always go for the whole-fat version to get the right thickness.
• Parmesan cheese: Gives depth and helps your sauce come together. Grab a block and grate it yourself instead of using packaged stuff.
• Cajun seasoning: Delivers that distinctive flavor punch. Different brands pack varying heat levels, so add to your liking.
• Butter: Brings smoothness and helps cook down the cabbage. Go with unsalted to better manage the overall saltiness.
• Onion: Creates a tasty base layer. White or yellow types work great in this dish.
• Olive oil: Keeps things from sticking and helps brown the meat. Regular olive oil works fine here.

Step-by-Step Instructions

Brown the Sausage:

Warm up olive oil in a big skillet over pretty high heat until it starts to shimmer. Drop in sliced andouille bits in one layer without cramming them together. Let them sit untouched for 2 minutes until they get nice and brown on the bottom, then flip and cook another minute. You want that tasty crust that'll make the whole dish pop. Take the sausage out but keep all those yummy juices in the pan.

Cook the Flavor Base:

Throw 2 tablespoons butter into the pan and turn the heat down to medium. When it's melted, add your chopped onion and cook for 3-4 minutes, giving it a stir now and then until it turns clear but not brown. While stirring, scrape up all those stuck-on bits from the sausage since they pack tons of flavor.

Add the Cabbage:

Put the other 4 tablespoons butter into the pan followed by your chopped cabbage. Mix everything well so the cabbage gets coated with butter and onions. Sprinkle your cajun spices all over and stir again to mix it in. Don't worry if the cabbage seems like too much at first, it'll shrink down quite a bit.

Make your Sauce:

Pour your heavy cream over everything and give it a good stir. Put a lid on the skillet and turn the heat down a bit. Let it bubble gently for 7-10 minutes until the cabbage gets soft but still has some bite to it. You don't want mushy cabbage, just tender enough to enjoy.

Finish it Up:

Take the lid off and mix in your grated parmesan. Keep cooking without the lid for another 3-5 minutes, stirring occasionally until the sauce gets thick enough to stick to your spoon. Put the sausage back in and fold everything together to warm it through. Give it a taste and add more seasoning if you think it needs it.

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I really think the andouille sausage makes this dish special. The first time I cooked this, I splurged on fancy cajun andouille from a specialty meat shop nearby, and it made such a big difference that I now always buy good quality sausage for this meal. My household loves this so much we've actually swapped out our regular pasta evening for this every week.

Storing and Reheating

This spicy cabbage dish stays good in your fridge for up to 4 days if you keep it in a sealed container. The taste actually gets better overnight as everything blends together. When you want to warm it up, do it slowly in a pan over low heat with a little splash of cream to bring the sauce back to life. You can use the microwave if you're in a hurry, but watch out as it might make the sausage tough if you heat it too long.

Ingredient Substitutions

You can switch things up in this recipe based on what you've got at home. Try kielbasa or smoked sausage instead of andouille, but you might need to add more cajun spices. Want something lighter? Throw in some chicken strips or shrimp. You can swap out half the cabbage for riced cauliflower if you want different textures. If the dish seems too heavy, use half chicken broth and half cream, though your sauce won't be as thick.

Customizing the Heat Level

How spicy this turns out really depends on your cajun mix and what sausage you pick. Most store-bought cajun seasonings run from mild to medium hot. Want more kick? Toss in a pinch of cayenne or a few drops of hot sauce with the cream. If you're feeding folks with different spice tolerances, keep it mild in the pot and put hot sauce on the table. Don't like heat much? Go with mild Italian sausage and skip the cajun blend for some paprika, garlic powder, and a bit of oregano instead.

Serving Suggestions

This works great as a standalone meal, but it also goes really well with a basic green salad with tangy dressing to balance out the richness. If you're not strictly watching carbs, some garlic bread is awesome for soaking up that extra sauce. A glass of crisp white wine like Sauvignon Blanc or even a light beer tastes great with these spicy flavors.

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This meal brings big flavors and creamy comfort while staying true to keto guidelines. It's a quick favorite that'll please everyone eating at your table.

Frequently Asked Questions

→ Can I swap out the andouille for another sausage?

Sure! Andouille gives you that real Cajun taste, but you can try kielbasa, regular smoked sausage, or even Italian sausage instead. They'll each bring their own flavor, but they all work great with the creamy sauce.

→ How hot is the final dish?

With 3 teaspoons of Cajun mix, it's got a medium kick. You can tweak it to your liking - go with less for a gentler taste or add some hot sauce if you want more fire.

→ Is it okay to throw in extra veggies?

For sure! Bell peppers, mushrooms, or spinach fit right in. Cook peppers and mushrooms along with the onions, or mix in spinach at the end just till it wilts.

→ What kind of cabbage works best?

Regular green cabbage is your best bet since it stays firm enough while cooking but gets nice and tender. Savoy cabbage works too if you want something a bit more delicate.

→ What's the best way to keep leftovers?

Pop leftovers in a sealed container in the fridge for up to 3 days. When reheating on the stove or in the microwave, add a splash of cream if needed to bring back the smoothness.

→ Can I freeze this meal for later?

Creamy sauces sometimes split when frozen and warmed up again. If you do freeze it, use airtight containers and keep it for no more than a month. Warm it up slowly and stir often to help the sauce come back together.