Skillet Sausage Chickpeas and Cabbage with Mustard and Thyme

Prep Time 10

Cook Time 20

Servings

2 tbsp olive oil, divided
12-16 oz sausage of choice (4 sausages)*
4 cups finely chopped cabbage (from about 1 lb)
½ yellow or red onion, chopped
3-4 cloves garlic, chopped or smashed
4 sprigs thyme (or 1 tsp dried thyme or use rosemary)
1 tsp kosher salt, divided
½ tsp black pepper
1 cup water
2 tbsp dijon mustard
1 tbsp soy sauce or tamari
1 tbsp apple cider vinegar
1 (15 oz) can chickpeas, drained and rinsed
Sour cream, for topping (optional)**
Chopped parsley or cilantro, for topping
*A good raw sausage is always preferred, but a pre-cooked works fine as well.
**Sour cream really took this meal up a notch with its richness and tang. It’s totally optional and you could also use a dollop of whole milk yogurt instead.

In a large skillet with a lid, warm 1 tablespoon oil over medium/medium-high heat. Add the sausage and cook until browned on both sides, about 2-3 minutes per side. Transfer to a plate.
To the skillet over medium heat, add the remaining 1 tablespoon oil along with the cabbage, onion, garlic, thyme, ½ teaspoon salt, and pepper. Cook for 3-5 minutes or until softened, stirring occasionally.
In a liquid measuring cup, mix together the water, mustard, soy sauce, and vinegar. To the skillet, stir in the chickpeas and remaining ½ teaspoon salt. Reduce the heat to low, pour the liquid in, and give the pan a shake to distribute the liquid.
Nestle the sausages into the skillet so they are sitting in the liquid (don’t just plop them on top). Cover and simmer over medium-low heat for about 10-12 minutes or until sausages are cooked through.
Use a fork to mash up some of the chickpeas, if you’d like. Serve the chickpeas topped with sausage and spoon any liquid from the skillet over top. Top with a dollop of sour cream (if using), plenty of herbs and black pepper. If you want more mustardy flavor, you can put more on the side or put a little dollop on top.

Substitutions:

To make vegetarian/vegan, use a vegetarian sausage.
We’re using all cabbage, but you could easily sub the cabbage with a combo of cabbage, mushrooms, cauliflower, carrots or any other veg lying around.
Use any canned bean in place of chickpeas.
Replace the sausage with your protein of choice (fish, chicken, etc…). Just brown/crisp up the protein first, then place it on top just like the sausage. The cook time may vary depending on the size of the protein you use.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Reheat in a covered skillet over low/medium-low heat until warmed through - add more water if it’s too dry. Or reheat in the microwave until warmed through. I’d suggest cutting up the sausage so it warms through more easily and evenly in both scenarios.
Serve topped with a squeeze of lemon and a little dollop of mustard on top or on the side.
Put an egg on it and serve with toast.
Chop up the sausage and mix the chickpea mixture and sausage with some pasta or serve on top of a cooked grain.