Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium heat.
- Add the thinly sliced smoked sausage and cook, stirring frequently, until browned on both sides, about 4 minutes.
- Add the chopped yellow onion and minced garlic to the pan with the sausage. Cook for about 3 minutes until the onions become translucent and soft.
- Add the chopped cabbage and remaining tablespoon of olive oil to the pan. Season with salt and pepper.
- Cook the cabbage mixture, stirring constantly to ensure even cooking, for about 10 minutes or until the cabbage is tender but still has a pleasant bite.
- Serve immediately while hot.
Nutrition
Notes
For extra flavor, try using kielbasa or andouille sausage for a spicier kick. Red cabbage can be substituted for green cabbage for a colorful variation. A splash of apple cider vinegar added at the end provides a nice tang.
This dish pairs wonderfully with crusty bread, mashed potatoes, or buttered egg noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days.