Fried Cabbage with Kielbasa

From the garden

• 1 head green cabbage, cored and sliced into 1/2-inch ribbons — about 2 lb
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced

From the pantry

• 14 oz kielbasa or smoked sausage, sliced into 1/2-inch coins
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• salt — to taste
• black pepper

1. Heat the oil in your widest skillet over medium-high heat and brown the kielbasa coins 4–5 minutes, turning once, until crusty on both sides. Set them aside, leaving the fat in the pan.
2. Add the butter and onion and cook 3–4 minutes until softening and picking up color from the sausage fond.
3. Pile in the cabbage in two additions with a good pinch of salt, letting the first batch wilt before adding the rest. Cook 12–15 minutes, stirring only occasionally so it catches golden-brown edges rather than steaming.
4. Stir in the garlic and smoked paprika and cook 1 minute until fragrant.
5. Return the kielbasa with any juices, splash in the vinegar, and toss 2 minutes to heat through. Season generously with black pepper and serve straight from the skillet.