Irish Heritage: Just 3 ingredients. My husband begs for this hearty comfort skillet the second March arrives.

Every March, right around the time the wind still has a bite but the sun starts hanging on a little longer, my husband starts asking, “Is it time for your cabbage and sausage skillet yet?” This simple dish nods to our Irish roots with humble cabbage, hearty smoked sausage, and good old-fashioned butter—just three ingredients, but they taste like home. It reminds me of the boiled cabbage dinners my grandparents served on St. Patrick’s Day, only this version is easier, quicker, and stays low carb without any potatoes or bread. Everything cooks together in one skillet until the cabbage turns tender and silky, and the sausage browns up with crispy edges, all glistening in melted butter. It’s the kind of hearty comfort that fits right into a Midwestern kitchen, especially when March rolls in and you want something cozy without a lot of fuss.

Serve this cabbage and sausage hot, straight from the skillet or transferred to a foil-lined tray to keep it warm on the table. It’s lovely with a spoonful of coarse mustard on the side, or a sprinkle of black pepper if you like a little kick. To keep things low carb, pair it with a simple green salad dressed in vinegar and oil, or some roasted green beans. If you’re not counting carbs, a slice of crusty rye bread or a warm dinner roll is wonderful for soaking up the buttery juices. A cold glass of cider or a cup of hot tea makes a nice nod to those Irish March evenings.

Servings: 4

1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into strips

Line a shallow serving tray or baking sheet with aluminum foil and set aside. This will make it easy to transfer the finished cabbage and sausage and keep cleanup simple, just like we do for family suppers.

Prep the cabbage by removing any tough outer leaves, cutting it into quarters, and cutting out the core. Slice the cabbage into thin strips, about 1/4- to 1/2-inch wide. Set the cabbage aside in a large bowl so it’s ready to go.

Slice the smoked sausage into 1/4-inch thick rounds. Try to keep the slices even so they brown at the same rate. Pat them dry with a paper towel if they seem damp; this helps them crisp up nicely in the skillet.

Place a large, heavy skillet (cast iron works wonderfully) over medium heat. Add 2 tablespoons of the butter and let it melt until it just begins to foam and smells nutty but not browned.

Add the sliced sausage rounds to the skillet in an even layer. Cook, stirring occasionally, for 6 to 8 minutes, or until the sausage is browned on both sides and some pieces have crispy edges. Adjust the heat as needed so the butter doesn’t burn.

When the sausage is nicely browned, use a slotted spoon to transfer the sausage rounds to the foil-lined tray, leaving the flavorful butter and any browned bits in the skillet. Spread the sausage out a bit on the tray so it doesn’t steam too much while it waits.

Add 2 more tablespoons of butter to the same skillet. Once melted, add all of the sliced cabbage. At first it will seem like too much, but it will cook down. Toss the cabbage in the hot butter, scraping up any browned bits from the bottom of the skillet for extra flavor.

Cook the cabbage over medium heat, stirring every couple of minutes, for 12 to 18 minutes, or until it’s very tender, shrunken down, and turning translucent and pale green. You want the strands to be soft with a few lightly browned edges here and there. If the skillet looks dry at any point, add another tablespoon of butter.

Once the cabbage is tender and glistening, season lightly with salt and pepper if you like (optional, but many of us can’t resist). Stir in the remaining butter, letting it melt over the hot cabbage so everything looks glossy and rich.

Return the browned sausage rounds to the skillet and gently toss them with the cabbage so the crispy circles are mingled throughout the tender strands. Cook together for another 2 to 3 minutes, just until everything is hot and the flavors have a chance to marry.

Carefully transfer the cabbage and sausage mixture to the foil-lined serving tray, spreading it into an even layer so the browned sausage circles and pale green cabbage are both visible. Serve hot, letting folks spoon up plenty of buttery juices from the bottom.

For a little extra Irish character, you can use a good quality Irish-style smoked sausage or banger-style sausage, sliced and browned the same way. If you’re not strictly limiting ingredients but still want to keep carbs low, a sprinkle of caraway seeds or a splash of apple cider vinegar over the cabbage while it cooks adds a gentle old-country flavor. For those who like a bit of heat, add a pinch of red pepper flakes when you toss the sausage back in. If you prefer your cabbage with more bite, shorten the cooking time so it stays brighter green and slightly crisp. To stretch the meal for a bigger family without adding carbs, simply use a larger head of cabbage and a touch more butter; the sausage flavor will still carry through. Leftovers reheat well in a skillet over low heat with another small pat of butter, and they make a fine breakfast alongside a fried egg. If you’re cooking for someone who isn’t watching carbs, you can toss in a few parboiled potato chunks with the cabbage for a heartier, more traditional Irish-style skillet, though that will change the carb count.