Turkey Smoked Sausage and Cabbage with Onions, Alpha Gal Friendly, Dairy Free, Gluten Free

NOTE: This recipe may be safe for people with an alpha gal allergy,

depending on the products that you use. Please check your ingredients for safety.

Sausage and cabbage have a long history as a comforting, hearty dish across many cultures. 

Originating in Europe, particularly in Germany and Ireland, this pairing reflects the simple, rustic traditions of peasant food. 

Sausages, made from a variety of meats, were an essential protein for many, while cabbage, a hardy vegetable, was widely grown in colder climates and stored through the winter months. 

The dish became a staple in working-class households due to its affordability, nourishment, and ease of preparation. 

Over time, it gained popularity in countries like Poland, England, and Austria, adapting to local tastes and culinary traditions.



Turkey Smoked Sausage and Cabbage with Onions 

There is no measuring needed for this recipe! 


Directions: 


Diagonally slice one package of Eckrich Skinless Turkey Sausage 

(Safe for us at the time of this posting.) 


Roughly chop one large onion and one head of green cabbage


Saute the sausage in olive oil to your liking. 


Remove the sausage from the pan and set aside. 


Add the onion and more oil, if necessary. 


Saute until translucent and just beginning to turn golden. 


Add the cabbage, stir and cover. 


Cook to desired tenderness, stirring every 5-10 minutes.


Return the sausage to the pan. 


Stir and season to your liking. 


In the video, we used McCormick's Onion Powder, Garlic Powder, and Coarse Black Pepper.


At the time of this post, we have not had any reactions to these seasonings.


Please check with McCormick to be sure these are safe for you.


You can read McCormick's Allergen Statement here.

The electric skillet we use is this one: Electric Skillet

The oil dispenser we use is this one: Oil Dispenser 

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