Ingredients
1 lb smoked sausage (Kielbasa or Andouille), sliced into rounds
1 medium head of green cabbage, cored and shredded
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
Step 1: Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Step 2: Add the sliced sausage to the pan in a single layer and cook for 3-4 minutes, turning once, until browned and caramelized on both sides.
Step 3: Remove the sausage from the pan and set aside on a plate, leaving the rendered fat and oil in the skillet.
Step 4: Add the sliced onion to the skillet and sauté for 2-3 minutes until it begins to soften and turn translucent.
Step 5: Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
Step 6: Add the shredded cabbage to the pan. Toss well to coat the cabbage in the sausage fat and aromatics. Sauté for 5-7 minutes, stirring frequently, until the cabbage reaches your desired tenderness.
Step 7: Stir the browned sausage back into the pan and drizzle with apple cider vinegar.
Step 8: Season with salt and pepper to taste, toss once more to combine, and serve hot, garnished with parsley if desired.
Notes
For the best results, use a cast iron skillet to get a better sear on the sausage. If you want a softer cabbage, cover the pan for 2 minutes during the sautéing process.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg