# Components:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces
→ Vegetables
02 - 1 medium green cabbage (approximately 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)
→ Fats & Oils
07 - 2 tablespoons olive oil or unsalted butter
→ Seasonings
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Liquids
13 - 1/3 cup low-sodium chicken broth or water
# Directions:
01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4-5 minutes. Remove sausage and set aside on a plate.
02 - In the same skillet, add sliced onion and carrot and bell pepper if using. Sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add sliced cabbage, smoked paprika, dried thyme, salt, black pepper, and red pepper flakes to the skillet. Toss all ingredients to combine thoroughly.
04 - Pour chicken broth into the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally to ensure even cooking.
05 - Uncover the skillet and return browned sausage to the pan. Stir well and continue cooking uncovered for 10-15 minutes until cabbage is tender and slightly caramelized.
06 - Taste and adjust seasoning as needed. Transfer to serving plates and serve hot.
