Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/4-inch rounds
  • 2 lb green cabbage, cored and shredded
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat.
  2. Add the sliced sausage in a single layer. Cook for 3–5 minutes per side without stirring too often, until the edges are mahogany-colored and crisp.
  3. Transfer the sausage to a plate, leaving the rendered fat in the pan.
  4. Toss the sliced onions into the skillet and sauté for 3 minutes until translucent.
  5. Add the shredded cabbage and stir frequently. Cook for 8–10 minutes, allowing the cabbage to soften and develop golden-brown charred edges.
  6. Stir in the minced garlic and red pepper flakes during the last 60 seconds to prevent burning.
  7. Return the seared sausage to the pan.
  8. Drizzle the apple cider vinegar over the mixture and sprinkle with salt and pepper. Stir for 2 more minutes until the vinegar has evaporated and created a glossy coating.