Ingredients:

  • 1 lb smoked sausage (Kielbasa or Andouille), sliced into 1/4 inch rounds
  • 2 lbs green cabbage (approx 1 medium head), cored and shredded into 1/2 inch ribbons
  • 1 large yellow onion, halved and sliced into thin half-moons
  • 3 cloves fresh garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Heat a 12-inch heavy-bottomed skillet over medium-high heat with 1 tablespoon of olive oil. Add the sliced sausage in a single layer and sear for 5 minutes until a dark mahogany crust develops. Remove sausage with a slotted spoon and set aside, keeping the rendered fat in the pan.
  2. Add the sliced onions to the remaining fat in the skillet. Sauté for 3-4 minutes until translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant.
  3. Add the shredded cabbage to the skillet. Increase heat slightly and toss to coat in the aromatics and fat. Sauté for 10 minutes, scraping the bottom of the pan to incorporate the brown bits (fond), until the cabbage is tender-crisp and caramelized.
  4. Deglaze the pan by stirring in the apple cider vinegar. Return the cooked sausage to the skillet, season with salt and black pepper to taste, and toss everything together for 1 minute before serving.