Crispy Pork Sausage Patties with Quick Sautéed Cabbage, Carrots & Lemon-Thyme
A weeknight pork dish that’s different from tenderloin/slaw: crisped sausage patties with a warm, quick sauté of cabbage and carrots, finished with lemon and herbs. Cozy but not heavy.
Back to full listIngredients
- Kroger® Traditional Pork Sausage Patties, 12 oz 1 package (12 oz) $2.99 (sale)
- Green cabbage ~3/4 lb (about 1/3 head) $1.49
- Carrots 2 medium carrots $1.69
- Jumbo Yellow Onions 1 small onion $1.29 (sale)
- Simple Truth Organic® Thyme (optional) 1/2 tsp leaves (optional) $2.79
- Kroger® Fresh Lemons bag, 2 lb (use 1/2–1 lemon) 1/2–1 lemon $4.99
- Pantry: olive oil (only if needed) 0–1 tbsp —
- Pantry: salt + black pepper to taste —
- Pantry: apple cider vinegar (optional) 1 tsp —
Instructions
- Prep: Thinly slice 1 small onion. Shred ~3/4 lb cabbage. Julienne or thin-slice 2 carrots. (Keep it thin so it cooks fast.)
- Brown sausage (stove): Heat a large skillet over medium. Add sausage patties and cook 3–4 minutes per side until deeply browned and cooked through. Transfer to a plate. Pour off all but ~1 tbsp rendered fat (or keep less if you want it lighter).
- Sauté veg (stove): Add onion to the skillet and cook 2 minutes. Add carrots + cabbage with a pinch of salt and pepper. Cook 8–10 minutes, tossing, until wilted and tender-crisp. If pan is dry, add a small splash of water (or 1 tsp oil).
- Season: Add optional thyme and cook 30 seconds. Finish with a squeeze of lemon (and optional 1 tsp vinegar for extra brightness). Taste and adjust salt/pepper.
- Serve: Plate cabbage-carrot sauté and top with sausage patties. Add more lemon at the table if you like.
Cook time: 40 minutes
Estimated cost: $10–14
Health notes: ~650–900 calories per serving depending on sausage fat and added oil. To lighten: use 1/2 package sausage and bulk up with more cabbage; drain excess rendered fat before adding vegetables.
Drink pairing: Light reds or crisp whites. The savory sausage and cabbage love acidity.