1 (14 oz.) package kielbasa, thinly sliced
1 large head green cabbage, cored and sliced
4 cloves garlic, minced
1/2 yellow onion, finely chopped
3 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon paprika
1/4-1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, garnish
Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.
Add garlic and cook for another 1-2 minutes, or until fragrant, then mix in vinegar, stirring to scrape up any bits stuck to the bottom of pan.
Push onion and garlic to the sides of skillet and add sliced kielbasa to the center of pan, cooking for 2-3 minutes per side, or until browned.
Add butter and Dijon mustard to pan, then stir in cabbage and season with paprika, red pepper flakes, salt and pepper.
Cook for another 5-10 minutes, or until cabbage is wilted and browned on the edges.
Serve hot, with fresh parsley as garnish, if desired. Enjoy!