Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 225g smoked sausage, sliced
  • 1.4 kg green cabbage, cored and thinly sliced
  • 1 large yellow onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1 tsp smoked paprika
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place chopped bacon in a cold 12-inch cast-iron skillet. Turn heat to medium and cook until the fat has rendered and the bacon is mahogany-colored and crisp.
  2. Remove the crispy bacon bits with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the skillet.
  3. Add the sliced smoked sausage to the skillet and sear over medium-high heat until browned on both sides. Remove and set aside with the bacon.
  4. Add the thinly sliced cabbage and onions to the hot skillet. Sauté over medium-high heat, stirring occasionally, for 8-10 minutes until the edges are caramelized and the cabbage is tender-crisp.
  5. Stir in the minced garlic, apple cider vinegar, sugar, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
  6. Fold the cooked bacon and sausage back into the skillet. Season with salt and black pepper to taste. Serve immediately.