Ingredients:

  • 14 oz smoked sausage, sliced into rounds
  • 2 lbs green cabbage, cored and sliced into 1/2 inch ribbons
  • 1 large yellow onion, sliced into thin wedges
  • 3 cloves fresh garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Prep the vegetables. Slice the 2 lbs of cabbage into 1/2 inch ribbons and the onion into thin wedges. Note: Keeping sizes uniform ensures everything finishes at the same time.
  2. Sear the protein. Heat 2 tbsp olive oil in a 12 inch skillet over medium high heat. Add 14 oz sliced sausage and cook for 5 minutes until dark brown and sizzling.
  3. Soften the aromatics. Toss in the sliced onion and 3 cloves of sliced garlic. Cook for 3 minutes until the onions are translucent and slightly charred.
  4. Bloom the spices. Stir in 1 tsp smoked paprika and 1/2 tsp red pepper flakes. Cook for 30 seconds until the oil turns bright red and fragrant.
  5. Add the cabbage. Pile the cabbage ribbons into the pan. It will look like too much, but it shrinks quickly.
  6. Flash fry the greens. Toss the cabbage with the sausage and onions. Cook for 6-8 minutes until the cabbage is tender but still has a visible snap.
  7. Deglaze the pan. Pour in 1 tbsp apple cider vinegar. Note: This lifts the caramelized flavors off the bottom of the pan.
  8. Season and serve. Add 1/2 tsp salt and 1/4 tsp black pepper. Taste one ribbon of cabbage to check for seasoning.
  9. Rest the dish. Turn off the heat and let it sit for 2 minutes until the flavors meld together.