Begin by washing the cabbage thoroughly under cold running water to remove any dirt or impurities.

Remove any wilted outer leaves. Cut the cabbage into quarters, then remove the core from each quarter. Slice the cabbage into thin ribbons, approximately 1-inch wide. Set aside.

Slice the smoked sausage into bite-sized pieces, about ½ inch thick. Dice the onion finely and mince the garlic cloves.

Heat the Pan:

In a large skillet or Dutch oven, pour in 2 tablespoons of olive oil or melt 2 tablespoons of butter over medium heat. Allow the oil or butter to heat up until it shimmers or the butter is fully melted.

Cook the Sausage:

Once the oil is hot, add the sliced sausage to the skillet. Sauté the sausage for about 5-7 minutes, stirring occasionally, until it is browned and has released some of its flavorful oils. This step adds depth to the dish.

Add Onions and Garlic:

After the sausage has browned, add the diced onion to the skillet. Stir well to combine and continue to sauté for an additional 3-4 minutes until the onions are translucent.

Next, add the minced garlic. Cook for an additional 30 seconds, stirring constantly to prevent the garlic from burning.

Incorporate the Cabbage:

Gradually add the sliced cabbage to the skillet, mixing it with the sausage and onion. You may need to do this in batches, as the cabbage will reduce in size as it cooks.

Sprinkle in the salt, black pepper, paprika, and red pepper flakes (if using) to season the mixture. Stir everything together until well combined.

Add Liquid:

Pour in 1 cup of chicken broth or water into the skillet. This will provide moisture and help the cabbage cook down. Stir again to mix the liquid evenly throughout the dish.

Cook Until Tender:

Increase the heat to medium-high, cover the skillet with a lid, and let the mixture cook for about 15-20 minutes. Stir occasionally to guarantee the cabbage cooks evenly. The cabbage should become tender and wilted, while the flavors meld beautifully with the sausage.

Adjust Seasoning:

After 15-20 minutes, taste the dish and adjust the seasoning with more salt and pepper if needed. If you prefer a little more heat, add additional red pepper flakes at this time.

Serve:

Once the cabbage is tender and the sausage is infused with flavor, remove the skillet from the heat. If desired, garnish with freshly chopped parsley for a pop of color and freshness.

Serve the cabbage and sausage hot, either on its own or alongside crusty bread or rice for a complete meal.

Enjoy:

Dig in and enjoy the hearty, comforting flavors of your homemade cabbage and sausage dish! Perfect for a cozy dinner or a family meal.