Cajun Fried Cabbage

Ingredients:

• 2 tbsp. l. rapeseed oil
• 220 g chicken andouille sausage, cut diagonally into 0.5 cm thick pieces (about 1 cup)
• 1 small onion, thinly sliced ​​(about 2 cups)
• Half a small head of white cabbage (remove core), cut in half and slice 0.5 cm thick (about 6 cups)
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, crushed
• 3 tablespoons of apple cider vinegar
• 1 tbsp unsalted butter
• 1/2 of a small sweet-tart apple, such as Gala or McIntosh (cored), sliced ​​1/4 inch thick (about 3/4 cup)
• 1 large green onion, thinly sliced ​​(about 1/4 cup)
• Hot sauce, for serving

Preparation:

1. Heat a large cast-iron skillet or skillet over medium-high heat. Add oil and swirl the pan to coat evenly. Arrange the sausage slices in a single layer and cook until browned on one side, about 2 minutes.
2. Flip and cook until golden brown on the other side, about 2 minutes. Using a slotted spoon, transfer the sausage slices to a bowl and set aside.
3. Add the onion, a splash of water, and a generous pinch of salt to the pan and cook over medium-high heat, stirring with a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is browned in spots and begins to soften, 5 to 7 minutes.
4. Add the cabbage, red pepper, and another pinch of salt and cook, stirring occasionally, until the cabbage is crisp-tender, 6-8 minutes. If the pan seems dry at any point, add a little more water.
5. Add the garlic and apple cider vinegar and cook, stirring constantly, until the vinegar has almost completely evaporated, about 1 minute. Stir in the butter to melt, then return the sausage to the pan along with the apple and cook, stirring occasionally, until the apple slices are tender, 3 to 4 minutes.
6. Sprinkle with green onions and serve immediately with hot sauce.