# What you'll need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
→ Vegetables
02 - 1.5 lb green cabbage, cored and thinly sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 garlic cloves, minced
05 - 1 large carrot, peeled and thinly sliced
→ Pantry & Condiments
06 - 2 tablespoons olive oil
07 - 2 tablespoons whole grain mustard
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon caraway seeds (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Core and thinly slice the cabbage, thinly slice the onion, peel and thinly slice the carrot, mince the garlic, and chop the parsley. Slice the smoked sausage into 1/2-inch rounds.
02 - Warm a large skillet over medium-high heat, add the olive oil, then add the sliced sausage and brown for 4–5 minutes, turning occasionally until well colored. Remove the sausage to a plate and reserve the rendered fat in the pan.
03 - Add the sliced onion and carrot to the skillet and sauté for 3–4 minutes over medium-high heat until they begin to soften and develop translucency.
04 - Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn it.
05 - Add the sliced cabbage and the caraway seeds, if using, to the pan. Sauté, stirring frequently, for 5–7 minutes until the cabbage has wilted and shows some light browning at the edges.
06 - Return the browned sausage to the skillet, stir in the whole grain mustard and apple cider vinegar, and season with salt and freshly ground black pepper to taste.
07 - Reduce the heat to low, cover the skillet, and cook for 5–7 minutes until the cabbage is tender and the flavors have melded.
08 - Taste and adjust seasoning as needed. Transfer to a serving platter or serve directly from the pan and sprinkle with the chopped parsley before serving.
