Ingredients:

  • 1 lb Smoked Sausage (Kielbasa or Andouille), sliced into 1/2 inch thick half-moons
  • 1 large Yellow Onion, sliced (approx. 6 oz)
  • 3 cloves Garlic, minced
  • 1 Tablespoon Butter or high-heat oil (if needed)
  • 1 medium head Green Cabbage, cored and shredded (approx. 2.2 lbs)
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Kosher Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 Tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Slice the smoked sausage into half-moon shapes (about 1 cm / 1/2 inch thick). Heat a large skillet over medium-high heat. Add the sausage and cook for 5-7 minutes, stirring occasionally, until deeply browned and the fat has rendered into the pan. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  2. Reduce heat to medium. Add the sliced onion to the skillet and sauté in the residual fat for 5-8 minutes until soft and beginning to caramelize (turning golden brown). Add the minced garlic and smoked paprika; cook for 1 minute until fragrant.
  3. Add the shredded cabbage to the pan. Season generously with salt and pepper. Toss to coat in the fat and seasonings. Cover the skillet and allow the cabbage to steam for 5 minutes until it begins to wilt and shrink in volume.
  4. Remove the lid. Increase the heat to medium-high. Continue cooking, stirring every few minutes, for an additional 8-10 minutes. The cabbage should become tender in the center but develop crispy, caramelized brown edges.
  5. Return the browned sausage to the pan. Pour in the apple cider vinegar and stir rapidly, scraping up any browned bits (fond) from the bottom of the pan. Cook for 1 minute until the vinegar has evaporated.
  6. Taste and adjust salt and pepper if necessary. Garnish with fresh parsley before serving hot.