Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 lb smoked sausage, sliced into 1/4-inch rounds
  • 2 lbs green cabbage, cored and chopped into 1-inch pieces
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced bacon in a cold skillet and turn the heat to medium. Fry until the bacon is crispy and the fat has fully rendered.
  2. Add the sliced smoked sausage to the skillet and sear for 3–5 minutes per side until they develop a deep mahogany-colored crust. Remove the meat and set aside, leaving the rendered fat in the pan.
  3. In the same skillet, sauté the sliced onion and green bell pepper for 4–6 minutes until onions are translucent and beginning to brown.
  4. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  5. Increase heat to medium-high and add the chopped cabbage. Spread evenly and press down, letting it cook undisturbed for 4–5 minutes to create caramelized, charred edges.
  6. Stir the cabbage and cook for another 8–10 minutes until the texture is velvety but still has a slight bite.
  7. Return the browned bacon and sausage to the pan. Stir in the apple cider vinegar and crushed red pepper flakes. Season with salt and black pepper to taste.