Ingredients:

  • 1 medium head green cabbage (approx. 900g / 2 lbs), cored and shredded
  • 1 large yellow onion (approx. 200g / 7 oz), thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1/2 cup chicken broth (120 ml), low sodium
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • Salt to taste
  • 1 pound shrimp sausage (approx. 450g), sliced into 1/2-inch rounds
  • 1 tablespoon olive oil (15ml)
  • Fresh parsley, chopped (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Shred the cabbage, slice the onion, and mince the garlic. Have everything ready to go.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced shrimp sausage and sauté until browned on both sides, about 5-7 minutes. Remove sausage from the pan and set aside.
  3. In the same skillet, add the remaining olive oil. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Add the shredded cabbage to the skillet. Stir to combine with the onions and garlic.
  5. Pour in the chicken broth and apple cider vinegar. Stir in the smoked paprika and black pepper. Season with salt to taste.
  6. Cover the skillet and reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 15-20 minutes.
  7. Return the sautéed shrimp sausage to the skillet with the cabbage. Stir to combine and heat through, about 2-3 minutes.
  8. Garnish with fresh parsley and red pepper flakes, if desired. Serve immediately.