# What You’ll Need:
→ Meats
01 - 14 oz smoked sausage such as kielbasa or andouille, sliced into 1/2-inch pieces
→ Vegetables
02 - 1 medium green cabbage about 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
# How-To Steps:
01 - Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Remove sausage and set aside.
02 - In the same skillet, add onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss to combine thoroughly.
05 - Pour in chicken broth. Cover the skillet and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover and return the browned sausage to the skillet. Stir well and continue cooking uncovered for another 10 to 15 minutes, until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve hot.
