# 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 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
# Directions:
01 - Warm 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
02 - Add the sliced smoked sausage and cook 4 to 5 minutes, turning occasionally, until well browned; transfer to a plate and reserve.
03 - In the same skillet, add the sliced onion and carrot and sauté 3 to 4 minutes until softened and beginning to color.
04 - Stir in the minced garlic and cook 1 minute until fragrant, taking care not to burn it.
05 - Add the sliced cabbage and the caraway seeds if using; sauté 5 to 7 minutes, stirring frequently, until the cabbage has wilted and starts to brown at the edges.
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 more until the cabbage is tender and flavors meld.
08 - Taste and adjust salt, pepper or mustard to preference.
09 - Scatter 2 tablespoons chopped fresh parsley over the skillet and serve immediately alongside crusty bread or boiled potatoes if desired.
