Hot Slaw w/ Spicy Sausage
8 ounces diced smoked sausage (about 1-1/2 cups)
1 medium head of savoy cabbage, thinly sliced
1 medium carrot, grated
1 tablespoon apple cider vinegar, or to taste
In a large nonstick skillet or wok, saute diced sausage until browned; spooning out excess fat, if needed. Add cabbage and saute, stirring frequently, until tender-crisp, about 5 to 7 minutes. Stir in grated carrot and vinegar. Taste for seasoning.
*Note: The smoked beef sausage I used rendered plenty of fat when cooked so I did not need to add any oil for cooking (I spooned off about 1/4 cup as the sausage cooked and kept approximately 2 tablespoons in the pan). Regular green cabbage can be used in place of the savoy but may require a few extra minutes cooking to make tender-crisp.