Ingredients:

  • 1 lb pork sausage or Kielbasa, sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 small head green cabbage (approx. 2 lbs), cored and shredded into 1/2-inch strips
  • 1 large bell pepper, thinly sliced
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp coarsely ground black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Set a large 12-inch heavy-bottomed skillet or wok over medium-high heat. Add sliced sausage in a single layer and sear for 2–3 minutes per side until mahogany-colored and crisp. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
  2. In the same pan, add sliced onions and sauté for 3–4 minutes until translucent. Add minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
  3. Increase heat to high. Add shredded cabbage and bell peppers in two batches, tossing frequently to brown the edges slightly while maintaining a tender-crisp texture.
  4. Return the browned sausage to the pan. Pour in apple cider vinegar to deglaze, scraping up any browned bits. Season with salt, black pepper, and red pepper flakes. Garnish with fresh parsley before serving.