Brown: In a large deep skillet, melt butter over medium-high heat. Add the sausage rounds and arrange them in a single layer. Cook on high heat until golden brown on both sides, approximately 5 minutes per side.
Saute: Meanwhile, peel the onion and cut into halves, then quarters. Slice crosswise. Reduce heat to medium and add the sliced onions to the pan. Saute until they are translucent with a golden-brown tint (approximately 6 minutes).
Steam: Cut the cabbage into half, then quarters, then eighths. Remove the core and slice into strips crosswise. Add the chopped cabbage to the onions, season with garlic powder, salt, and pepper, and carefully stir to combine. Cover the pan with a lid to allow the cabbage to steam and cook until tender (approximately 10 minutes).
Cook: Uncover the skillet and increase heat to medium-high heat until all liquid has evaporated, stirring occasionally. Serve immediately.
Notes
Storage: Store leftover fried cabbage and sausage in an airtight container and store in the refrigerator for up to 3-4 days. To reheat, transfer the desired amount of cabbage and sausage to a small skillet and reheat over medium-heat. Add a splash of water to loosen the cabbage a little and add moisture. Helpful Tips:
Start with a hot pan - Make sure your skilet is hot before adding the butter and sausage. A hot pan will help achieve a nice sear on the sausage, adding flavor and texture.
Brown properly - Cut the sausage at a bias to give it more surface area to brown. Cook the sausage slices undisturbed to achieve that golden brown color on both sides. This adds flavor and visual appeal.
Go low and slow for onions - When adding the onions, cook them over medium heat until they are translucent and slightly caramelized.
Crowd the pan - It's okay to crowd the pan when adding cabbage because it will significantly reduce once cooked down. After adding cabbage, cover the pan with a lid and steam for about 10 minutes.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.