Scale

1 lb (450 g) sausages (Bratwurst, Italian sausage, or smoked sausage)

2 tablespoons olive oil or butter

1 small head green cabbage, thinly sliced

1 large apple (Granny Smith or Honeycrisp), cored and thinly sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

1/4 teaspoon ground black pepper

Salt, to taste

1/2 teaspoon smoked paprika (optional)

1/4 cup chicken broth or apple cider (optional, for deglazing)

Fresh parsley, chopped, for garnish

1. Sear the Sausage

Heat olive oil or butter in a large skillet over medium-high heat.

Add sausages and sear until browned on all sides, about 5–6 minutes.

Remove sausages from skillet and set aside.

2. Cook the Vegetables

In the same skillet, add onion, cabbage, and apples.

Sauté 5–7 minutes until cabbage softens and apples begin to caramelize.

Add garlic, black pepper, salt, and smoked paprika; stir to combine.

3. Combine and Simmer

Return sausages to the skillet.

Add chicken broth or apple cider if desired for extra moisture.

Cover and simmer 5–7 minutes until sausages are cooked through and flavors meld.

4. Serve

Slice sausages if desired.

Garnish with fresh parsley and serve warm.

Sausage options: Bratwurst, kielbasa, or spicy Italian sausage all work.

Apple variety: Tart apples balance the richness of sausage.

Extra flavor: Add a splash of apple cider vinegar for tang.

Make-ahead: Vegetables can be prepped in advance for quicker cooking.