Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound smoked sausage, such as kielbasa or Andouille, sliced into ½-inch thick rounds (450g)
  • 1 medium yellow onion, thinly sliced (about 1 cup) (approx 150g)
  • 4 cloves garlic, minced
  • 1 medium head of green cabbage, cored and thinly shredded (about 6 cups) (approx 600g)
  • 1 teaspoon caraway seeds (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional, for a bit of a kick) (1.25 ml)
  • ½ cup chicken broth (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Fresh parsley, chopped, or a dollop of Dijon mustard

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove sausage from the skillet and set aside.
  2. Add sliced onion to the skillet and cook until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Add shredded cabbage, caraway seeds, smoked paprika, and red pepper flakes (if using) to the skillet. Stir to combine with the onions and garlic.
  4. Pour in chicken broth and apple cider vinegar. Season with salt and pepper. Bring to a simmer, then cover the skillet and cook until the cabbage is tender, about 10-12 minutes, stirring occasionally.
  5. Return the browned sausage to the skillet with the cabbage. Stir to combine and heat through for a couple of minutes. Taste and adjust seasonings as needed. Garnish with fresh parsley or a dollop of Dijon mustard, if desired. Serve immediately.