Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 200g)
  • 2 cloves garlic, minced (about 6g)
  • 1 pound (450g) Italian sausage, preferably chicken or turkey sausage, casings removed
  • 1 medium head green cabbage, cored and thinly sliced (about 700g)
  • ½ cup (120ml) chicken broth, low-sodium
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and golden brown, about 10-15 minutes. Add the minced garlic for the last minute of cooking.
  2. Add the sausage to the skillet and break it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain off any excess grease if necessary.
  3. Add the sliced cabbage, chicken broth, apple cider vinegar, and dried thyme to the skillet. Season with salt and pepper to taste.
  4. Stir well to combine. Reduce heat to low, cover the skillet, and simmer until the cabbage is tender-crisp, about 15-20 minutes, stirring occasionally.
  5. Taste and adjust seasonings as needed. Garnish with fresh parsley, if desired, and serve hot.