Smoked Sausage Skillet with Apples and Cabbage

From the garden

• 2 tart apples (Granny Smith or similar), cored and cut into wedges
• ½ head green cabbage, cored and sliced into ribbons
• 1 yellow onion, sliced

From the pantry

• 14 oz smoked sausage (kielbasa style), sliced into thick coins
• 3 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp dijon mustard
• 2 tbsp olive oil
• salt — to taste
• black pepper

1. Heat 1 tablespoon of the oil in your widest skillet over medium-high. Brown the sausage coins 2–3 minutes per side until the edges crisp and the fat renders, then move them to a plate, leaving the drippings behind.
2. Add the remaining oil and the onion with a pinch of salt; cook 3–4 minutes until softening. Pile in the cabbage — it will look like too much — and cook, tossing every couple of minutes, 8–10 minutes until it wilts, shrinks by half, and browns in spots.
3. Whisk the vinegar, brown sugar, and dijon together. Nestle the apple wedges into the cabbage and cook 3–4 minutes until they just start to soften at the edges but still hold their shape.
4. Pour in the vinegar mixture, return the sausage and its juices, and toss everything together. Cover and cook 3–4 minutes more, until the apples are tender and the glaze coats the cabbage.
5. Season with black pepper and salt to taste, and serve hot — with rye-style crusty bread or boiled potatoes if you want to stretch it.