Ingredients

• 1 Tbsp olive oil
• 14 oz smoked sausage, sliced into ¼-inch coins
• 1 medium onion, diced
• 3 cloves garlic, minced
• ½ head green cabbage, cored & chopped (≈6 cups)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp crushed red-pepper flakes (optional)
• Salt & black pepper to taste
• 2 Tbsp apple-cider vinegar
• 1 cup chicken broth
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Chopped parsley for garnish

Instructions

1. 1
   Heat olive oil in a large skillet over medium-high. Add sausage coins in a single layer; sear 2–3 min per side until browned. Transfer to a plate.
2. 2
   Reduce heat to medium. Add onion & cook 3 min until translucent. Stir in garlic for 30 sec.
3. 3
   Gradually add cabbage, tossing until it wilts and makes room in the pan.
4. 4
   Season with paprika, thyme, red-pepper flakes, ½ tsp salt & ¼ tsp pepper.
5. 5
   Deglaze with apple-cider vinegar, scraping browned bits. Whisk broth, Dijon & Worcestershire together; pour into skillet.
6. 6
   Return sausage, cover, and simmer 8–10 min until cabbage is tender and most liquid evaporates.
7. 7
   Taste and adjust seasoning. Garnish with parsley and serve hot from the skillet.