Ingredients:

  • 14 oz smoked sausage, sliced into 1/4-inch rounds
  • 2 lbs green cabbage, cored and shredded into 1/2-inch ribbons
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1.5 tbsp avocado oil
  • 3 cloves minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Slice your 14 oz of sausage into 1/4 inch rounds and prep the 2 lbs of cabbage.
  2. Heat 1.5 tbsp avocado oil in a large skillet over medium high heat. (Prep Time)
  3. Add the sausage rounds and cook for 4 minutes until edges are dark brown and crispy. (Cook Time: 4 minutes)
  4. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan. Add the sliced yellow onion and red bell pepper.
  5. Sauté the onions and peppers for 3 minutes until the onion is translucent and slightly golden. (Cook Time: 3 minutes)
  6. Stir in 3 cloves of minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Cook for 30 seconds until the garlic is fragrant but not browned. (Cook Time: 30 seconds)
  7. Add the shredded cabbage in two batches if your pan is full. Cook for 6 minutes until the cabbage is wilted but still has a snap. (Cook Time: 6 minutes)
  8. Add 0.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp stone ground mustard.
  9. Pour in 2 tbsp apple cider vinegar and stir vigorously. Watch for the steam to rise and clear the pan's bottom.
  10. Return the browned sausage to the skillet and toss everything together for 1 minute until the entire dish is piping hot. (Cook Time: 1 minute)