A sausage and cabbage weeknight dinner formula, and the pickled mustard seeds that really tie the room together
As someone who cooks for a living, I don't seek out recipes labeled as quick or one-pan dinners, but I make them all the time. I enjoy being in the kitchen, and I still don't want to spend hours toiling over dinner on a random Tuesday evening. So instead of a strict recipe, my brain looks for the path of least resistance, the simplest formula to make sure dinner happens and is relatively healthy: protein + produce + a little fat, salt, acid, and heat. No frills, no fuss, no one telling me what to do. (I love a rule when I have the option to follow it.)
The path of least resistance works best if we plan ahead. So the freezer is stocked with proteins: local sausages, some version of my latest meatball fixation, prepped chicken burgers, a hunk of chuck beef, chicken thighs, and whatever else tickled my fancy and got squirreled away for future me.
The produce has to be within reach too. There is NO way I am leaving my house for a head of broccoli on a weeknight. Not happening. And I have not yet jumped on the delivery service train, so paying someone to bring me the coveted broccoli isn't the answer either. I'd rather be stubborn and self-sufficient, which means the produce has to already live here.
Here is my plan of attack: buy produce with staying power. Root vegetables, winter squash, onions, garlic, potatoes, and sweet potatoes are all great to have on hand. They won't taunt you from the depths of the fridge, threatening to rot in three days. They just sit there, patient and unbothered, until you need them. Pull a few out and dinner is already halfway done. Anything fresh and fleeting, like tomatoes or herbs, is a bonus.
This dish is the formula in action. I make some version of it all year long, and it changes depending on the produce and protein I have on hand. It's quick without meaning to be, healthy but satiating, and I don’t have to begrudgingly leave the house to get it on the table. This week's version is Sicilian chicken sausage with charred cabbage and tomatoes. The winter version of this dish will be something else entirely. I can’t wait to see what I come up with 😂.
The protein: Sicilian chicken sausage with citrus and herbs
I get all of my sausages from Geromes Market, a local company that makes handcrafted sausages of all kinds. The flavors evolve with the seasons, so there is always something new to try. I went with chicken sausage for a lighter vibe, and the citrus, herbs, and spice felt like an ode to early fall days that are still 85 degrees. Use whatever sausage you like or have on hand.
The produce: green cabbage & tomatoes
Cabbage is a PRIME example of produce with staying power. It does have to go in the fridge (unlike the list above), but I have kept a head in there for multiple weeks, and when I’m ready to use it, I only have to discard a few of the outside leaves. Red cabbage works great here too. I just learned the nickname “cannonball cabbage” for the round, dense ones, and I intend to use it at every opportunity.
I am inundated with tomatoes this time of year, so I throw them in everything. Here, they bring sweetness and sauciness to the dish. If you don’t have them, leave them out. That’s what I do in the winter months.
The aromatics: garlic and shallots
Always a staple in my pantry. Skip the garlic if you don’t like it or don’t have it. Swap the shallots for an onion of any variety.
The acid: lemon juice
The acid you choose should reflect the vibe of the dish, aka the flavor profile. Lemon juice is bright and pairs perfectly with the citrus and herbs in the chicken sausage. Here’s how I’d swap my acid based on vibes:
Apple cider vinegar: earthy, rich, cozy
Red wine vinegar: sweet, bold, bright
White wine vinegar: clean, crisp, classic
*Note that collecting vinegars IS an amazing hobby.
The greens: green onions
Nothing wrong with eating a brownish meal, but why not add a pop of color and nutrients if you’ve got them. Green onions have a light onion flavor with grassy notes; think a subtle version of chives. A handful of arugula, actual chives, parsley, or microgreens would also look and taste incredible on top of this sausage dish.
The garnish: pickled mustard seeds
Do we ever need a garnish? My answer is always YES. These pickled mustard seeds bring a tangy bite, and call me crazy, but they really tie the room together. Make a batch, and you’ll find yourself spooning them on everything, promise. A more pedestrian but perfectly acceptable swap is a spoonful of whole grain mustard or garlic aioli mustard. A spicy swap, literally, would be a fermented hot sauce. Not truly a garnish, but whatever.
Permission to swap at will. You know what’s in your kitchen better than I do. Now let’s make an early fall-inspired, highly adaptable, one-pan, quick dinner.
Sicilian Citrus Herb Chicken Sausage
Ingredients
4 links of your favorite sausage
1/2 head cannonball cabbage, core removed and cut into chunks
1 shallot, peeled and sliced thin
2 small tomatoes, roughly chopped
2 garlic cloves, smashed and peeled
1/2 lemon, juiced
2-3 T olive oil, divided
3 green onions, green parts only, sliced thin
Salt and pepper
Pickled mustard seeds (recipe below)
Instructions
Heat a pan over medium-high heat. Add 1 T of oil and sear the sausages on each side.
Add a splash of water to the pan and quickly cover. Cook until the sausages reach an internal temperature of 165°F.
Remove the sausages from the pan and set aside.
Add 1-2 T of oil to the pan. When hot, add the shallot and garlic. Stir frequently until the shallot is translucent.
Add the cabbage, a large pinch of salt, and a few cranks of pepper. Cook until the cabbage is slightly charred and soft but not mushy.
When the cabbage is almost done, add the tomatoes and toss.
Squeeze the lemon into the pan. Using a wooden spoon, scrub up the fond (the brown bits on the bottom of the pan). Taste and add more salt and pepper if needed.
Nestle the cooked sausages on top of the cabbage.
Sprinkle with the green onions and spoon pickled mustard seeds on top.
Pickled Mustard Seeds
Ingredients
1 c whole yellow mustard seeds
1 c apple cider vinegar
1 c brown sugar
1 T salt
2 garlic cloves, peeled
Instructions
Rinse the mustard seeds in a fine mesh strainer until the water runs clear. Transfer them to a bowl, cover with 2 cups of water, and soak for 24 hours.
In a saucepan over medium heat, combine the apple cider vinegar, brown sugar, salt, garlic, and 1/2 c of water. Simmer.
Drain the soaked seeds and add them to the pan. Bring back to a simmer and cook for 20 minutes. The seeds will plump.
Let the mixture cool, then store in a jar in the fridge.
Spoon over everything that needs a bright, tangy topping: deviled eggs, charcuterie boards, steaks, burgers, latkes, and homemade aioli.
Cheers,
Nicole | Butter Cult🧈
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