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2 large cloves garlic pressed or chopped
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook sausage until golden brown on both sides, about 12 minutes. Transfer to cutting board, cut in to chunks, and set aside.
Add the remaining tablespoon of oil to the pan. Add the potatoes and onions then lower the heat to medium. Cook, stirring every few minutes, until the potatoes are golden brown, about 10 minutes. If your onions begin to get too brown, lower the heat and continue to cook. I put the lid on for a bit.
Add the cabbage, salt, and pepper. Cook, stirring frequently, until cabbage has wilted, about 5 minutes.
In a small bowl or liquid measuring cup, stir together the broth, mustard, vinegar, and honey, if using.
Add sausage back to the skillet with potatoes and cabbage. Pour the sauce into the pan, stir, then cover the pan. Simmer until the potatoes are tender, 10 mins approx, then remove the lid and cook until most of the liquid in the pan has evaporated, about 10 more minutes approx.
Taste and add additional salt and pepper as needed. Sprinkle with parsley then serve. Store leftovers in fridge and enjoy within 2 days.