Stovetop Cabbage Jambalaya
Ok, let’s just be honest. I’m a Northerner making a classic Southern Cajun meal but you know I do love a good cabbage and sausage recipe. No seriously, I love cabbage and sausage. Some of our favs are Fried Cabbage With Sausage, Kielbasa and Cabbage, Polish Sausage and Cabbage Soup and Instant Pot Kielbasa and Cabbage (15 minutes). Usually, I serve our cabbage and sausage over rice, but for this meal – the rice is cooked with the other ingredients, making it a jambalaya! Be mindful that since the rice is being cooked in the broth, it’s key to serve this right away! If not, the rice will absorb all the liquid and turn mushy over time. We love this hearty meal for weeknights when you need something quick and easy! It’s pure comfort food in a pot! Serve this as is (it’s filling enough – that’s why I add potatoes), or alongside buttermilk cornbread, hush puppies or corn on the cob!
Ingredients
How to Make Cabbage Jambalaya with Sausage and Potatoes
Start by placing the sliced sausage, chopped onion, celery, and minced garlic into a large pot over medium-high heat. Cook until the sausage is lightly browned and the onions turn translucent. Add the chopped cabbage, bite-sized potatoes, diced tomatoes, tomato sauce, beef broth, rice (uncooked!), salt, pepper, and red pepper flakes into the pot. Give it all good mix. Once combined, bring the mixture to a boil and then lower the heat to a gentle simmer. Cover the pot and let it cook, stirring occasionally, until both the rice and potatoes are tender. This takes about 30-40 minutes. Serve in bowls and enjoy this delicious Cabbage and Sausage Jambalaya!
How to Store & Reheat Leftovers
Cabbage Jambalaya leftovers is good for 2 days. Any time after that I find turns the rice and cabbage too mushy. I recommend heating it up in the microwave for 30 seconds increments until it’s fully warm. If it seems dry, you can add a little additional beef broth to loosen up the rice. Pin for later:
