Spicy Cajun sausage, peppers, and cabbage from Cravings - Recipes for All the Food You Want to Eat (page 205) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • sarah_dhu0p2 on May 21, 2026

    Fast and tasty. If doing it over, I’d toast the garlic and seasoning in the oil after cooking the sausage, then add chicken broth with peppers and onions, still scooting cabbage under the rest at the end. A little more forgiving to avoid burning with the lid on and cooks faster.

  • korkyporky on March 21, 2025

    This is a staple recipe at our house. Healthy, quick and tasty.

  • Aggie92 on February 25, 2025

    This was good and we will definitely make it again for a quick-ish weeknight meal. I chopped my cabbage into large pieces instead of wedges. Also used Amylu chicken andouille to keep the fat and calories in check. And then I upped the amount of Cajun seasoning since those sausages aren't as flavorful as real andouille (which I can't find anyway in my backwoods town). I also only had 1 1/2 yellow bell peppers and felt like that was a decent amount. Added a tablespoon of apple cider vinegar at the end to brighten everything up.

  • averythingcooks on February 17, 2023

    I also didn't get char on my cabbage but that might be my fault as I cut it into ribbons rather than wedges (but still made sure it was at the bottom of the pan etc)...it didn't seem to matter because we both really liked this. I scaled it back to roughly 1/2 (with only 8 oz of cabbage - which still seemed like a lot) and added a few roasted baby potatoes at the end. I now have a source for really good andouille sausages and this is a great way to use them.

  • Lu1950s on March 15, 2020

    This recipe is part of my regular rotation because my family LOVES it. I reduce the chicken broth to 1/2 cup. I use a mix of red and orange bell peppers instead of green peppers. I've never had the cabbage "char" like it's supposed to, but it doesn't matter because it's so delicious. I serve it over rice.

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