1. Prepare the ingredients
Wash and chop the cabbage into bite-sized pieces. Slice the smoked sausage into rounds and slice the onion.
2. Brown the sausage
Heat a large skillet or Dutch oven over medium-high heat. Add the butter or olive oil, then add the sliced sausage. Cook for about 4–6 minutes, stirring occasionally, until the sausage is nicely browned on both sides. Remove the sausage and set aside.
3. Cook the onion and garlic
Using the same skillet, add the sliced onion. Cook for 2–3 minutes until it begins to soften. Add the minced garlic and cook for another 30 seconds.
4. Add the cabbage
Add the chopped cabbage to the skillet. It may look like a lot at first, but it will quickly shrink as it cooks. Stir everything together.
5. Season
Sprinkle in the smoked paprika, black pepper, salt, onion powder, garlic powder, and thyme. Pour in the chicken broth and Worcestershire sauce if using.
6. Simmer
Cover the skillet and cook over medium heat for 10–15 minutes, stirring occasionally. Cook until the cabbage reaches your preferred tenderness.
7. Add the sausage back
Return the browned smoked sausage to the skillet and stir everything together. Cook uncovered for another 3–5 minutes, allowing the flavors to combine and any excess liquid to reduce.
8. Finish and serve
Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot.
Tips for Extra Flavor
For a deeper flavor, let the cabbage sit undisturbed for a minute or two between stirring so some pieces develop browned, caramelized edges. You can also add diced potatoes, carrots, bell peppers, or a pinch of red pepper flakes for extra heat.
Serve it with: cornbread, mashed potatoes, rice, or crusty bread for a satisfying meal.
See more on the next page
