Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound smoked sausage, sliced (about 450g)
  • 1 medium onion, chopped (about 150g)
  • 4 cloves garlic, minced (about 12g)
  • 1 medium green cabbage, cored and shredded (about 700g)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on all sides. Remove sausage from skillet and set aside.
  2. Add chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add shredded cabbage to the skillet. Pour in chicken broth and apple cider vinegar. Season with smoked paprika, dried thyme, salt, and pepper.
  4. Cover the skillet and simmer for 15-20 minutes, or until cabbage is tender. Stir occasionally to prevent sticking.
  5. Return the cooked sausage to the skillet. Stir to combine.
  6. Cook for another 5 minutes, or until the sausage is heated through.
  7. Serve hot.