CABBAGE AND SAUSAGE

Drizzle with the vinegar stirring to coat. If desired, garnish with chopped fresh thyme or parsley. For best results, serve promptly.
Notes
Although Polska Kielbasa is absolutely divine in this recipe, any cased sausage will work. For a change of taste, try andouille sausage or Italian sausage. There are lower-fat, healthier choices like chicken and beef available.
Season with plenty of kosher salt and fresh ground black pepper.
Red wine vinegar, champagne vinegar, or even rice vinegar can be substituted for apple cider vinegar.
It does not take long to brown the sausage. Keep a close eye on it as it browns fairly quickly.
Other seasonings to experiment with are seasoned salt, ground cayenne pepper, onion powder, garlic powder, Cajun seasoning, caraway seeds, or celery seeds.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 519kcal | Carbohydrates: 19g | Protein: 17g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 1362mg | Potassium: 654mg | Fiber: 6g | Sugar: 8g | Vitamin A: 487IU | Vitamin C: 86mg | Calcium: 112mg | Iron: 2mg