# Components:
→ Meats
01 - 400 g (14 oz) smoked sausage (e.g., kielbasa or andouille), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 medium green cabbage (about 750 g / 1.5 lbs), cored and 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 tbsp olive oil
07 - 2 tbsp whole grain mustard
08 - 1 tbsp apple cider vinegar
09 - 1/2 tsp caraway seeds (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp fresh parsley, chopped
# Method:
01 - Heat the olive oil in a large skillet over medium-high heat.
02 - Add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove sausage and set aside.
03 - In the same skillet, add onion and carrot. Sauté for 3–4 minutes until slightly softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add the cabbage and caraway seeds (if using). Sauté for 5–7 minutes, stirring frequently, until the cabbage is wilted and starting to brown.
06 - Return the sausage to the skillet. Stir in the whole grain mustard and apple cider vinegar. Season with salt and pepper.
07 - Reduce heat to low, cover, and cook for another 5–7 minutes until the cabbage is tender and flavors meld.
08 - Taste and adjust seasoning as needed.
09 - Sprinkle with chopped parsley before serving.
