Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (454g) shrimp sausage, sliced into ¼-inch rounds
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 medium head of green cabbage, cored and shredded (approx. 6 cups / 600g)
  • ½ cup chicken broth (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon sugar (5g)
  • ½ teaspoon smoked paprika (2.5g)
  • ¼ teaspoon red pepper flakes (optional, for a kick!) (1g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or chives, for garnish (optional) (5g)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp sausage and cook, stirring occasionally, until browned and slightly crispy. 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. Stir to combine with the onions and garlic.
  4. Pour in chicken broth and apple cider vinegar. Stir in sugar, smoked paprika, and red pepper flakes (if using). Season with salt and pepper.
  5. Cover the skillet and reduce heat to medium-low. Cook, stirring occasionally, until cabbage is tender but still slightly crisp, about 10-15 minutes.
  6. Return the cooked sausage to the skillet. Stir to combine. Cook for another 2-3 minutes to heat through.
  7. Garnish with chopped fresh parsley or chives (if using). Serve immediately.