Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/4-inch rounds
  • 4 slices thick-cut bacon, diced
  • 1 medium head green cabbage, cored and shredded
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a 12-inch cast iron or stainless steel skillet over medium-high heat. Add diced bacon and render the fat until crisp.
  2. Add the sliced sausage in a single layer. Cook without stirring for 2-3 minutes per side until mahogany-colored and crisp. Remove meat with tongs and set aside, leaving the rendered fat in the pan.
  3. Reduce heat to medium. Add the sliced onion to the remaining fat and sauté for 4-5 minutes until translucent and browned.
  4. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  5. Increase heat back to medium-high. Add the butter and shredded cabbage. Stir well to coat and cook, stirring occasionally, for 8-10 minutes until cabbage develops golden-brown charred edges.
  6. Return the browned sausage and bacon to the pan. Stir in salt, pepper, and apple cider vinegar. Toss for 1-2 minutes until heated through.
  7. Garnish with chopped fresh parsley before serving.