Prep the cabbage: Remove any tough outer leaves. Cut the cabbage into quarters, remove the core, and slice into thin shreds. Keep the slices fairly even so they cook at the same rate.

Brown the sausage: Heat a large skillet over medium-high heat. Add the olive oil and sausage. Cook 4–5 minutes, stirring occasionally, until the edges are browned and some fat has rendered. Tip: Don’t crowd the pan; browning builds flavor.

Sauté the aromatics: Add the butter to the skillet. Stir in the onion and cook 3–4 minutes until it softens and turns golden at the edges. Add the garlic and cook 30 seconds, just until fragrant.

Add the cabbage: Pile in the cabbage. It will look like a lot, but it cooks down quickly. Toss well to coat with the fat in the pan. Sprinkle with salt, pepper, smoked paprika, and red pepper flakes if using.

Cook until tender-crisp: Cook, stirring every couple of minutes, for 8–10 minutes. Let the cabbage sit undisturbed between stirs so it can caramelize slightly. You’re aiming for tender with a bit of bite.

Finish with acid: Stir in the apple cider vinegar or lemon juice. It brightens the dish and balances the richness. Taste and adjust salt, pepper, or heat.

Garnish and serve: Remove from heat. Top with sliced green onions or parsley for freshness. Serve hot as a main dish or pair with a simple side.