One-Pan Cabbage and Sausage

Brown the sausage. Heat a large skillet over medium-high heat. If your sausage is lean and the pan is dry, add about 1 tablespoon olive oil. Add the sliced sausage in a single layer. Cook 3 to 5 minutes, stirring occasionally, until browned and a little crisp on the edges. Transfer sausage to a plate, leaving drippings in the pan.

Soften the onion. Reduce heat to medium. Add the onion and a pinch of the salt. Cook 3 to 4 minutes, stirring, until it starts to soften and pick up color. Add a drizzle of olive oil if the pan looks dry.

Add garlic and spices. Stir in the garlic, smoked paprika, black pepper, and red pepper flakes if using. Cook 30 seconds, just until fragrant.

Cook the cabbage (batch it if you need to). Add about half the cabbage and 1/2 teaspoon of the salt. Toss to coat, then let it sit 1 to 2 minutes without stirring so it can start browning. Once it begins to wilt, add the remaining cabbage. Keep cooking 4 to 6 minutes, stirring only as needed, until the pile has softened and you have a few browned bits.

Steam to tender. Pour in the broth and scrape up any browned bits from the bottom. Cover (a lid is great, or a sheet pan works). Cook 6 to 8 minutes, until cabbage is tender but not mushy.

Finish the pan sauce. Uncover and cook 2 to 3 minutes to reduce excess liquid. You are looking for the pan to be mostly dry, with just a few tablespoons of glossy liquid clinging to the cabbage. Stir in Dijon mustard and apple cider vinegar. Add butter if you want it richer and glossy.

Bring back the sausage. Add the browned sausage back to the skillet and toss for 1 to 2 minutes to warm through. Taste and adjust with more salt, pepper, or a small splash more vinegar if you want extra brightness.

Serve. Top with parsley if using. Serve hot, straight from the skillet.