A fast and flavorful one-pan dish made with sautéed cabbage and pre-cooked sausage, perfect for a low-carb, gluten-free dinner in just 30 minutes.

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Heat 1 tbsp of oil in a large skillet over medium-high heat. Add sliced sausage and cook for 1–2 minutes per side until browned. Remove and set aside.
Add the remaining oil and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
Stir in the shredded cabbage, salt, pepper, and red pepper flakes. Cook, stirring occasionally, for about 10 minutes or until the cabbage is tender.
Return the sausage to the skillet. Stir everything together and cook for another 3–5 minutes until heated through. Serve warm.

You can use any type of precooked sausage such as Italian, kielbasa, or chicken sausage.
Try adding sliced onions or bell peppers for extra flavor and texture.
Leftovers store well in the refrigerator for 3–4 days and reheat nicely in a skillet.
This dish can be served on its own or over rice, noodles, or mashed potatoes.