2 Tbsps olive oil, or avocado oil, divided

4 nitrate-free chicken sausage links, cut into 1/4-inch thick slices

4 fresh garlic cloves, minced

1 medium head of cabbage, shredded

1 Tbsp smoked paprika

1 Tbsp white wine vinegar, or apple cider vinegar

Sea salt and ground pepper, to taste

Fresh lemon wedges

Optional: Fresh parsley, chopped, to garnish



  1. Heat 1 tablespoon of your oil in a large skillet or wok over medium-high heat. Add the sausages and cook for 3-4 minutes, or until nicely browned. Set sausage aside on a plate.
  2. In your same preheated skillet, add the remaining oil and sauté the garlic for 1 minute. Add in the cabbage, paprika, vinegar, sea salt and pepper and cook for about 8 minutes, stirring frequently, or until tender.
  3. Return the sausage and cook for 3-5 minutes more, or until the sausage is heated through.
  4. Garnish with fresh chopped parsley and squeezes of fresh lemon, and enjoy!