Ingredients:

  • 1 lb smoked sausage, sliced into 1/4-inch rounds
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 lbs green cabbage, cored and shredded into 1-inch ribbons
  • 1/2 tsp paprika
  • 1 tbsp apple cider vinegar
  • 1 tbsp unsalted butter
  • fresh parsley for garnish

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add sliced sausage rounds in a single layer and sear for 3–5 minutes per side until mahogany-colored and crisp. Remove sausage and set aside, keeping the rendered fat in the pan.
  2. In the same pan, add sliced onions and sauté for 4–6 minutes until translucent. Stir in minced garlic and paprika, cooking for 60 seconds until fragrant.
  3. Add shredded cabbage to the pan and stir to coat in fats. Increase heat slightly and cook for 8–12 minutes, allowing the cabbage to sit for 2-minute intervals to achieve charred, golden edges.
  4. Once cabbage is tender-crisp, stir the browned sausage back into the pan. Stir in apple cider vinegar and unsalted butter to create a velvety glaze. Garnish with fresh parsley before serving.