Cabbage and Sausage

Remove the core from the cabbage, cut thick slices, and cut the slices into roughly 1 inch pieces.

Slice the sausage into coins or reasonably sized pieces.

Heat a large, deep skillet or dutch oven over medium heat.
Add a drizzle of oil and the kielbasa. Toss to coat and then cook until browned. Transfer the kielbasa to a plate.

Add another drizzle of oil, if needed.

Add the onion, garlic, cabbage, salt, and pepper. Add enough water to just about cover the cabbage. Turn the heat up to bring it to a steady simmer. Cook, stirring every so often, until the cabbage is tender.

If the water has not cooked away, drain it, then return the cabbage to the pan. Add oil if needed. Adjust the salt and pepper as needed. Stir in the splash of vinegar and check the flavor. Brown the cabbage and onions.

Return the kielbasa to the pot. Stir and cook until the kielbasa is hot again.

Serve with your desired side or alone.