# Components:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 medium green cabbage (about 1.5 lb), cored and thinly sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, 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
# Method:
01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
02 - Add the sliced sausage and cook 4 to 5 minutes, stirring occasionally, until well browned; transfer to a bowl and set aside.
03 - In the same skillet, add the sliced onion and carrot and sauté 3 to 4 minutes until beginning to soften.
04 - Stir in the minced garlic and cook 30 to 60 seconds until fragrant, taking care not to burn.
05 - Add the sliced cabbage and caraway seeds (if using); sauté 5 to 7 minutes, stirring frequently, until the cabbage wilts and develops light browning.
06 - Return the browned sausage to the skillet, stir in 2 tablespoons whole grain mustard and 1 tablespoon apple cider vinegar, then season with salt and freshly ground black pepper.
07 - Reduce heat to low, cover, and cook 5 to 7 minutes until the cabbage is tender and the flavors have blended.
08 - Uncover, taste, and adjust seasoning with salt and pepper as needed; if a spicier finish is desired, add a pinch of red pepper flakes.
09 - Sprinkle with 2 tablespoons chopped fresh parsley and serve warm—pair with crusty bread or boiled potatoes if desired.
