Cabbage and Sausage Skillet

Instructions

1. Step 1

   Core and thinly slice the cabbage. Slice the onion and sausage, then mince the garlic.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 400.0 gr Smoked Sausage

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the onion and cook over medium heat until softened.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the garlic and smoked paprika until fragrant.

   Ingredients used: 9.0 gr Garlic, 2.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the cabbage, chicken broth, salt, and black pepper. Toss until the cabbage is evenly seasoned.

   Ingredients used: 700.0 gr Cabbage, 120.0 ml Chicken Broth, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: large skillet, wooden spoon

6. Step 6

   Cover the skillet and cook over medium heat until the cabbage begins to soften.

   Timer: 8 min (fixed)

   Cookware: large skillet, lid

7. Step 7

   Remove the lid and continue cooking over medium heat until the cabbage is tender and excess liquid has evaporated.

   Timer: 6 min (fixed)

   Cookware: large skillet, lid, wooden spoon

8. Step 8

   Remove the skillet from the heat. Stir in the Dijon mustard and apple cider vinegar, then serve hot.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 15.0 gr Dijon Mustard

   Cookware: large skillet, wooden spoon