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1 lb kielbasa smoked sausage, or 1 lb Italian sausage, removed from its casing

1½ Tbsp olive oil, divided

1 medium onion, chopped

3 garlic cloves, minced

1 medium head cabbage, cored and chopped into 1" pieces (about 2 lb)

¾ tsp kosher salt, plus more to taste

½ tsp freshly ground black pepper

1 tsp red wine vinegar

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1. Halve the kielbasa lengthwise and then slice it into ½" pieces. Heat a large deep skillet or dutch oven over medium heat. Add ½ Tbsp oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. If using Italian sausage, cook until cooked through, breaking up large pieces with a wooden spoon. Transfer the kielbasa to a plate.

2. Return the pan to the stove and reduce the heat to medium low. Add the remaining 1 Tbsp oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.

3. Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Serve alone or with rice or butter noodles. Enjoy!

Tags: american, barefeetinthekitchen, cabbage, dinner, dutch-oven, family, main, michele, one-pot, sausage, stew