Step 1

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook sausage pieces until golden brown on both sides, about 5 minutes. Transfer sausage to a plate.

Step 2

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.

Step 3

Add the cabbage, salt, and pepper. Cook, stirring frequently, until cabbage has wilted, about 5 minutes.

Step 4

In a small bowl or liquid measuring cup, stir together the broth, mustard, vinegar, and honey, if using.

Step 5

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, then remove the lid and cook until most of the liquid in the pan has evaporated, about 10-12 minutes total.

Step 6

Taste and add additional salt and pepper as needed. Sprinkle with parsley then serve. Store leftovers in fridge and enjoy within 2 days.