Step 1: Brown the sausage
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced smoked sausage in a single layer and cook for 3–4 minutes per side, until nicely browned.
Transfer the sausage to a plate, leaving some of the flavorful drippings in the pan.
Step 2: Cook the onion and garlic
Add the butter and chopped onion to the skillet.
Cook for about 3–4 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the cabbage
Add the chopped cabbage to the skillet. If the pan is crowded, add it in batches, allowing each batch to begin wilting before adding more.
Sprinkle in the paprika, black pepper, garlic powder, and optional red pepper flakes.
Stir well to coat the cabbage with the seasonings.
Step 4: Add the broth
Pour in the chicken broth and stir.
Cover the skillet and cook over medium heat for 8–12 minutes, stirring occasionally, until the cabbage softens but still has a little texture.
For softer cabbage, cook a few minutes longer.
Step 5: Return the sausage
Add the browned sausage back to the skillet.
Stir everything together and cook uncovered for another 3–5 minutes, allowing the flavors to blend and any excess liquid to evaporate.
Taste and add salt if needed, keeping in mind that smoked sausage and broth may already be salty.
Step 6: Garnish and serve
Sprinkle with fresh parsley if desired.
Serve hot on its own or alongside rice, mashed potatoes, cornbread, or crusty bread.
Helpful tip: For the best flavor, let the sausage develop a deep golden crust before removing it from the pan. Those browned bits help make the cabbage especially delicious.
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