Smoked Sausage and Fried Cabbage

Steps

1. 1

   Slice the sausage links into ½-inch rounds. Then slice half of the cabbage into roughly ½-inch strips, cutting around the core. Save the other half of cabbage for a different recipe.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the sausage rounds and sauté for roughly 3-4 minutes until lightly browned. Remove the sausage to a separate plate and set aside.

   Start 3-minute timer
3. 3

   To the same skillet, add the butter and onions. Sauté for 3 minutes just until the onions become translucent.

   Start 3-minute timer
4. 4

   Add the minced garlic and sauté for an additional 30 seconds.

   Start 30-second timer
5. 5

   Now add the sliced cabbage to the skillet. Toss the cabbage with the onions and garlic.

6. 6

   Add the Creole seasoning, garlic powder, and smoked paprika to the skillet. Then pour in the chicken broth. Toss everything together making sure the cabbage is evenly coated with the spices.

7. 7

   Cook the cabbage, stirring and tossing occasionally, until it is tender to your liking and most of the liquid has evaporated. This should take roughly 10 minutes. You want the cabbage to be tender, but not mushy.

   Start 10-minute timer
8. 8

   Now add the browned sausage back in the skillet and toss with the cabbage. Cook for 2 more minutes so the sausage can heat back up and the flavors can marry together.

9. 9

   Serve as is or with bread, rice, or your favorite side. Enjoy!