Sausage, Pepper, Onion & Cabbage Skillet

Step 1

Heat a large cast iron skillet over medium-high heat. Add 1 tbsp olive oil. Add the whole sausage links and cook, turning occasionally, for 6–8 minutes until browned on all sides and cooked through. Remove sausages to a cutting board and let rest for 2 minutes, then slice into 1/2-inch coins.

Step 2

In the same skillet over medium heat, add the remaining 1 tbsp olive oil. Add the sliced onions and bell pepper. Cook, stirring occasionally, for 8–10 minutes until softened and beginning to caramelize.

Step 3

Add the minced garlic, smoked paprika, fennel seeds, and red pepper flakes. Stir and cook for 1 minute until fragrant.

Step 4

Add the shredded cabbage to the skillet and toss to combine with the onion and pepper mixture. Pour in the chicken broth and apple cider vinegar. Season with salt and black pepper. Cook, stirring occasionally, for 5–6 minutes until the cabbage is wilted and tender.

Step 5

Return the sliced sausage to the skillet and toss everything together. Cook for 2–3 more minutes over medium-high heat, allowing the sausage to get some color against the vegetables. Taste and adjust seasoning as needed.

Step 6

Serve hot directly from the skillet.