Ingredients:

  • 14 oz smoked sausage, sliced into 1/4 inch rounds
  • 4 slices thick-cut bacon, chopped
  • 1 medium head green cabbage (approx. 2 lbs), cored and shredded into 1/2 inch ribbons
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place chopped bacon in a cold 12-inch heavy-bottomed skillet. Set heat to medium-high. Once the bacon begins to crisp and render its fat, add the sliced sausage rounds.
  2. Sear the sausage for 3-5 minutes until a deep mahogany crust develops. Remove the sausage and bacon with a slotted spoon, leaving the rendered fat in the pan.
  3. Add the thinly sliced onion to the skillet. Sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. If the pan appears dry, add 1 tablespoon of olive oil. Increase heat slightly and add the cabbage in batches, allowing each batch to wilt slightly before adding more.
  5. Sauté the cabbage for 8-10 minutes, stirring occasionally to achieve charred, crispy edges while maintaining a structural bite. Season with smoked paprika and red pepper flakes.
  6. Return the cooked sausage and bacon to the pan. Drizzle with apple cider vinegar to deglaze the pan. Season with salt and pepper to taste, toss well, and serve.