Prep the produce: Core the cabbage and slice it into thin shreds. Slice the onion into half-moons. Mince the garlic. Cut the sausage into coins or half-moons about 1/4-inch thick.

Brown the sausage: Heat a large skillet over medium-high and add a drizzle of oil. Cook the sausage until browned on both sides, 4–6 minutes. Remove to a plate, leaving the fat in the pan.

Soften the onion: Add the onion to the skillet with a pinch of salt. Cook 3–4 minutes, stirring, until translucent and lightly golden.

Add garlic and spices: Stir in the garlic, smoked paprika, and red pepper flakes. Cook 30 seconds until fragrant.

Cook the cabbage: Add the shredded cabbage with another small drizzle of oil if the pan looks dry. Season with salt and pepper. Toss well and let it cook, stirring occasionally, until it softens and picks up color, 7–10 minutes.

Deglaze and brighten: Stir in 1–2 teaspoons of Dijon mustard and 1–2 tablespoons of apple cider vinegar. Scrape the browned bits from the bottom. Taste and adjust seasoning.

Finish with sausage: Return the sausage to the pan. Toss and cook 2–3 minutes to warm through and blend flavors.

Garnish and serve: Sprinkle with chopped parsley if you like. Serve hot, as is, or with a dollop of sour cream for extra richness.