Prep the ingredients. Slice the sausage into coins. Core the cabbage and thinly slice it. Slice the onion and mince the garlic. Keep everything ready—it cooks fast once you start.

Brown the sausage. Heat 1 tablespoon of oil in a large skillet over medium-high. Add the sausage and cook 3–4 minutes per side until browned. Remove to a plate, leaving the drippings in the pan.

Soften the onion. Add another tablespoon of oil if needed. Add the onion and a pinch of salt. Cook 3–4 minutes until softened and lightly golden.

Bloom the spices. Stir in the garlic, smoked paprika, and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t let the garlic burn.

Add the cabbage in batches. Add half the cabbage with a pinch of salt and toss to coat in the fat. Cook 3–4 minutes until it starts to wilt, then add the rest. Keep stirring so it cooks evenly.

Season and steam-fry. Add a splash of water if the pan looks dry. Cook 6–8 minutes, stirring occasionally, until the cabbage is tender-crisp. Season with salt and pepper as you go.

Bring it together. Return the sausage to the pan. Stir in Dijon and vinegar. Toss well and cook 1–2 minutes to meld flavors. Taste and adjust salt, pepper, and acidity.

Finish and serve. For extra richness, stir in a tablespoon of butter off the heat. Garnish with parsley. Serve hot.