Ingredients
Scale
- 1 medium head of green cabbage (roughly 2 lbs)
- 12 oz smoked sausage or kielbasa, sliced into rounds
- 1 medium yellow onion, thinly sliced
- 2 tablespoons vegetable oil or butter
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar (optional, for acidity)
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the head in half, remove the tough core, and slice the cabbage into thin shreds or bite-sized ribbons. Slice your smoked sausage into 1/4-inch rounds and thinly slice the onion so it cooks evenly with the cabbage.
- Heat the oil or butter in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage to the pan. Cook for 5-7 minutes, stirring occasionally, until the edges are crispy and browned. This browning process releases flavorful fats that will season the rest of the dish. Once browned, remove the sausage with a slotted spoon and set it aside on a plate.
- In the same pan with the sausage drippings, add the sliced onions. Sauté for about 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Now, add the shredded cabbage in batches. It might look like a lot at first, but it will shrink significantly as it cooks. Stir well to coat the cabbage in the flavorful fat.
- Lower the heat to medium. Sprinkle in the smoked paprika, salt, and pepper. Cover the skillet with a lid and let the cabbage cook for 10-12 minutes, stirring every few minutes. You want the cabbage to be tender but still have a slight “snap” to it. If the pan looks too dry, add a splash of water or broth.
- Stir the cooked sausage back into the pan with the cabbage. If you are using apple cider vinegar, drizzle it over the mixture now to brighten the flavors. Toss everything together for another 2 minutes until the sausage is heated through. Taste and adjust the seasoning with more salt or pepper if needed.
- Cook Time: 30 minutes