Community recipe
Smoky Sausage and Cabbage Rice Skillet
Slices of browned smoked chicken sausage, tender cabbage, and fluffy paprika-scented rice come together in one skillet. A squeeze of lemon and fresh parsley keep the cozy, savory finish bright.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 12 oz fully cooked smoked chicken sausages, sliced into ¼-inch rounds
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 3 cup green cabbages, shredded
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 cup long-grain white rice, dry
- 2 cup low-sodium chicken broths
- 2 tbsp fresh parsleies, chopped
- 1 tbsp lemon juice, freshly squeezed
Make it
Instructions
- 01
Prepare the sausage and vegetables
Set out a cutting board, knife, measuring cups, and a large, deep skillet with a tight-fitting lid. Slice 12 oz fully cooked smoked chicken sausage into ¼-inch rounds. Peel and dice 1 onion; wash, dry, core, and dice 1 red bell pepper. Peel and mince 2 garlic cloves. Remove any damaged outer leaves from 3 cups green cabbage, then wash, dry, and shred enough cabbage to measure 3 cups. Keep everything in separate piles. | Why: Uniform pieces brown and soften evenly, and having them ready prevents the garlic from burning while you chop.
- 02
Brown the sausage
Place the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and the sliced sausage in one layer. Cook for 4–5 minutes, turning once, until browned at the edges; transfer to a clean plate. Leave the browned bits in the skillet. | Why: Browning builds savory flavor that will carry through the rice.
- 03
Soften and season the base
Reduce the heat to medium. Add 1 tbsp olive oil, the diced onion, diced pepper, and shredded cabbage. Cook, stirring often, for 6–7 minutes until the cabbage wilts and the onion looks translucent. Stir in the minced garlic, 1 tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp ground black pepper; cook for 30 seconds, until fragrant. | Why: Softening the vegetables concentrates their sweetness; blooming the seasonings makes the whole skillet taste richer.
- 04
Simmer the rice
Stir 1 cup long-grain white rice into the vegetables for 1 minute, coating the grains. Pour in 2 cups low-sodium chicken broth, scraping the bottom of the skillet. Return the browned sausage and any juices to the skillet. Bring to a vigorous simmer, cover tightly, reduce the heat to low, and cook undisturbed for 15–18 minutes, until the liquid is absorbed and the rice is tender. If the rice is firm but the skillet is dry, add a splash of water, cover, and cook 2 minutes more. | Why: A covered, gentle simmer lets the rice absorb the savory broth without scorching.
- 05
Rest and finish
Turn off the heat and leave the skillet covered for 5 minutes. Meanwhile, wash, dry, and chop 2 tbsp fresh parsley; squeeze and measure 1 tbsp lemon juice. Uncover, fluff the rice with a fork, and stir in the lemon juice. Scatter the parsley over the top and serve hot in four bowls. | Why: Resting finishes steaming the rice, while the fresh finish balances the smoky sausage.
