Step 1

With a sharp knife cut the cabbage into thicker slices for frying. Or you can also cut the cabbage into larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide like I used, I cut the longer slices into half later. Or cut it into thick cubes instead. Both sliced cabbage is suitable for sauteeing and frying.

Step 2

In a large skillet, over medium-high heat, add some cooking oil and brown the sliced sausage. Remove to a side plate. In the same skillet add a splash of water to deglaze the pan, if too many browned bits, carefully remove them with a paper towel first.

Step 3

Add a little bit of oil, chopped cabbage, salt, pepper, and sugar. Cook on medium-low heat until the cabbage is softened. You may need to add a couple of splashes of warm water or broth if you have any. Just to speed up the process.

Step 4

We don’t want the cabbage too soft, it needs to be slightly crunchy. Taste for seasoning, if you feel it needs more you can add seasoned salt, creole seasoning, garlic powder, cajun seasoning, or just a little garlic clove (minced).

Step 5

Add butter and stir through until melted. Return the sausages and simmer for a couple of minutes more. Garnish with fresh parsley and serve as a side dish or as a main course with a side of rice, potatoes, or salad. This dish makes about 2 main course portions.