Smoked Sausage


1 teaspoon vegetable oil 7 strips thick cut bacon chopped 1 14-ounce package smoked sausage, cut into 1/4-inch disks 1/2 cup diced yellow onions 1 2 1/2 pound head of cabbage, cored and cut into thin strips (about eight cups) 2 tablespoons apple cider vinegar 1/2 teaspoon Cajun seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon red pepper flakes



Heat the oil in a large Dutch oven or stock pot over medium-high heat. Add the bacon and cook for four minutes until the bacon begins to render off some of its fat.

Cook the bacon


Add the smoked sausage and continue to cook for eight minutes until the sausage starts to brown and the bacon is crisp. Using a slotted spoon, remove the bacon and sausage from the pan. Do not drain the grease.

Add the sausage


Add the onion to the pot and saute for two minutes. Add the cabbage to the pot. Stir to coat the cabbage in the hot grease.

Add the onion and cabbage


Saute the cabbage in the hot grease for 10-15 minutes, stirring frequently, until the cabbage leaves start to become soft. Stir in the apple cider vinegar.

Saute the cabbage


Season the cabbage with the Cajun seasoning, black pepper, garlic powder and red pepper flakes. Add the sausage and bacon back to the pot. Cook for another five minutes until the bacon and sausage are heated through.

Stir in sausage and bacon

Nutrition Info


1 cup


382 kcal per serving


17 g per serving


30g per serving

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