Cabbage and Sausage Recipe

Veronica's Healthy Living
This recipe was born out of an abundance of fresh-pick produce from my Spring garden. We love it, and have at least once a week in the Spring and Fall when cabbage and kale are plentiful! This has become one of my “go to recipes” when I need a quick meal; high in cruciferous vegetables that fight cancer, inflammation and support immunity.
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 medium onion sliced
  • 1 tbsp coconut oil
  • 3 - 4 cloves garlic
  • 1 medium-size cabbage sliced in medium sliced chunks
  • 1 lb. package kielbasa or Conecuh sausage
  • 1 15 1/2 oz can white beans drained (optional)
  • ½ cup chicken broth
  • 2 tbsp fresh-pick oregano
  • 1 cup kale diced
  • ¼ cup raisins
  • splash white wine
  • Salt & pepper to taste
  • 2 - 3 dash cayenne pepper
  • Noodles


  • In hot Dutch oven, sauté onions in oil until limp.
  • Add crushed garlic. Cook 1 minute.
  •  Add sliced sausage. Cook another 2 minutes.
  • Add cabbage and kale and chicken broth. Stir till vegetables are wet. Cook about 5 minutes until cabbage and kale are wilted.
  • Add rest of ingredients (except noodles) and simmer for 10-15 minutes.
  • If needed, you can add more broth. Season and serve over hot noodles, if desired.