Ingredients
Method
- Cut the cabbage in half, remove the core, and chop into bite-sized pieces. Rinse and set aside to drain.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart, until browned, about 6 to 8 minutes.
- Push the sausage to one side and add the onion and bell pepper. Cook for about 5 minutes, until softened.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the chopped cabbage. Cover and cook for 5 minutes, stirring once halfway through.
- Add the diced tomatoes with green chilies, ranch seasoning, salt, and pepper. Stir to combine.
- Lower the heat and simmer, uncovered, for 10 to 12 minutes, stirring occasionally.
- Sprinkle the shredded cheddar cheese over the top. Cover for 2 to 3 minutes, until melted.
- Let sit for a couple of minutes off the heat before serving.
Notes
A few small changes can shift the flavor of this dish. Swap the plant-based sausage for ground beef or turkey if you prefer a meat version, keeping the cooking time roughly the same. Add a can of drained black beans or corn along with the tomatoes for extra texture and heft. If you like more spice, use a spicier version of diced tomatoes with chilies, or stir in a diced jalapeño with the onion and pepper. A splash of hot sauce at the table also lets everyone adjust the heat to their own taste. Topping the finished dish with sliced green onion or a dollop of sour cream also adds a bit of freshness against the richness of the cheese.