3 tbsp. butter, divided
1 tbsp. olive oil
1 lb. kielbasa smoked sausage sliced into 1/2 inch rounds
1 medium yellow onion, chopped
2 cloves garlic minced
1 medium head cabbage, cored and coarsely chopped
1/2 tsp. sea salt or more to taste
1/2 tsp. fresh ground black pepper or more to taste
1/2 tbsp. apple cider vinegar

Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the sausage on both sides and remove it to a plate. Cover it with aluminum foil to keep it warm.

Melt 2 tablespoons butter in the same skillet over medium heat. Add the onion and cook until soft.

Reduce the heat to medium-low and add the garlic, followed by the cabbage on top. Cook for 2 minutes, then toss to combine. Cover and cook until the cabbage wilts, tossing about every 3-4 minutes.

Remove the lid and season with salt and pepper to taste. Add the cooked sausage back to the skillet. Drizzle with the vinegar stirring to coat.

For best results serve promptly.

Submitted by: Judy Brannock