We love easy one-pot meals, and this cabbage and sausage recipe is one of our staples. Cook the cabbage in a skillet until softened but still crunchy, along with simple ingredients, sausage, and seasonings.
With a sharp knife, cut the cabbage into thicker slices or 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 mine), cut each piece in half and then slice. Strips or wider pieces both work well for cabbage stir fry.