Cajun Butter Cabbage Skillet with Smoked Sausage (Low-Carb One-Pan Meal)

This recipe adapts the flavor profile of a traditional Low Country Boil into a low-carb skillet meal by substituting potatoes with fiber-rich cabbage. The cooking method utilizes a two-step “sear and steam” technique: first, rendering the fat from the sausage to build a flavor base, and second, steaming the cabbage in bone broth to achieve a tender-crisp texture. The reduction of the broth with butter creates an emulsified glaze that coats the vegetables efficiently without the need for flour-based thickeners.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 15 Min
• Total Time: 25 Min
• Yield: 4 Servings
• Calories: 320 kcal per serving

Ingredients:

The Protein & Veggies

• 12 oz Smoked Turkey Sausage or Andouille, sliced into rounds
• 1 medium head Green Cabbage, chopped into 1-inch chunks
• 1 Bell Pepper, sliced
• 1/2 Onion, diced

The Cajun Butter Sauce

• 2 tbsp Grass-fed Butter (or Ghee)
• 1 tbsp Cajun Seasoning (Check sodium content)
• 2 cloves Garlic, minced
• 1/2 cup Chicken Bone Broth

Preparation Steps:

1. Searing the Sausage

1. Heat a large, deep skillet or dutch oven over medium-high heat. Add the sausage rounds in a single layer.
2. Sear for 3–4 minutes per side until they develop a dark, caramelized crust. Remove and set aside.

2. Sautéing the Aromatics

3. In the same pan, add the butter. Once melted, toss in the onion and bell pepper. Sauté for 3 minutes until softened.
4. Add the minced garlic and Cajun seasoning, stirring for 30 seconds until the spices become fragrant and toast slightly in the butter.

3. The Cabbage Steam

5. Add the chopped cabbage to the skillet. Pour in the chicken bone broth.
6. Cover the pan with a tight-fitting lid and let it steam for 5–7 minutes. This steaming technique ensures the cabbage cooks evenly while staying vibrant and slightly crunchy.

4. Combining and Reducing

7. Return the sausage to the pan. Increase the heat to high and stir for 2 minutes without the lid.
8. This step allows the excess broth to reduce into a thick, concentrated Cajun butter glaze that coats every piece of cabbage and sausage.

Expert Tips:

• Texture Control: Do not overcook the cabbage. As soon as it turns a bright, translucent green and feels tender to a fork, it is done. Overcooking releases sulfur compounds and leads to a mushy texture.
• Spice Management: Cajun seasonings vary widely in salt and heat levels. Always taste your specific seasoning blend before adding extra salt to the dish to avoid over-salting.