Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/4-inch thick rounds (450g)
  • 1 medium yellow onion, thinly sliced (150g)
  • 1 medium head of green cabbage, cored and thinly sliced (about 1 1/2 pounds) (680g)
  • 1/4 cup chicken broth (60 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon caraway seeds (5 ml) (Optional, but highly recommended!)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, turning occasionally, until browned on both sides. Remove sausage from skillet and set aside.
  2. Add sliced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  3. Add the sliced cabbage to the skillet. Season with salt and pepper. Toss to coat with the rendered sausage fat and softened onions.
  4. Cook the cabbage, stirring occasionally, until it begins to soften and brown, about 15-20 minutes. Reduce heat if needed to prevent burning.
  5. Stir in chicken broth, apple cider vinegar, and caraway seeds (if using). Return the cooked sausage to the skillet. Cover and simmer for 5-10 minutes, or until the cabbage is tender-crisp and the flavors have melded.
  6. Garnish with fresh parsley, if desired. Serve hot.