Ingredients:

  • 1 Tbsp Neutral Oil (Rapeseed/Canola or Vegetable)
  • 14 oz (400g) Smoked Sausage (Kielbasa), sliced 1/2-inch thick
  • 1 medium Yellow Onion, roughly diced
  • 4 cloves Garlic, minced fine
  • 1 medium head Green Cabbage (approx. 700g), quartered, cored, and sliced into 1/4-inch ribbons
  • 1/2 cup (120ml) Chicken or Vegetable Stock (low sodium)
  • 1 Tbsp Dijon Mustard
  • 1 1/2 tsp Apple Cider Vinegar (or White Wine Vinegar)
  • Coarse Salt (Kosher or Sea), to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Fresh Parsley (Flat-leaf/Italian), roughly chopped, for garnish

Instructions:

  1. Slice the sausage, dice the onion, mince the garlic, and thinly slice the cored cabbage. Add oil to a large skillet over medium-high heat. Add the sliced sausage and sauté for 4–5 minutes until deeply browned and crisp on the edges.
  2. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan (spoon out excess if over 2 tablespoons). Reduce heat to medium. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Increase the heat to high. Add the sliced cabbage to the pan. Toss vigorously to coat with the fat and aromatics. Cook for 3–4 minutes, stirring constantly, until the cabbage begins to wilt significantly.
  4. Pour in the chicken stock (or water), scraping up any browned bits from the bottom. Stir in the Dijon mustard, apple cider vinegar, salt, and pepper. Cover the skillet tightly with a lid and steam cook for 3–5 minutes until the cabbage is tender.
  5. Remove the lid. Return the reserved sausage to the pan and toss everything together. Cook uncovered for 1–2 minutes to evaporate any excess liquid. Taste and adjust seasoning (salt or a splash of vinegar, if needed). Garnish generously with fresh chopped parsley before serving immediately.