Start by removing any outer damaged leaves from the cabbage, then cut it into quarters. Remove the core and slice the cabbage into bite-sized pieces or thin strips, depending on your preference. Next, slice the smoked turkey sausage into even rounds so they cook evenly and look appealing in the final dish.

Heat a large skillet over medium heat and add a tablespoon or two of olive oil. Once the oil is hot, add the sliced sausage in a single layer. Let it cook undisturbed for a few minutes so it develops a nice golden-brown color, then flip and cook the other side. This step builds a lot of flavor, so don’t rush it.

Add the chopped onion to the skillet with the sausage and cook for 2–3 minutes until it starts to soften and become slightly translucent. Then stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Add the chopped cabbage to the skillet. It might seem like a lot at first, but it will cook down significantly. Use a spoon or spatula to gently toss everything together so the cabbage gets coated with the oils and flavors from the sausage and aromatics.

Sprinkle in your seasonings—paprika, salt, pepper, Italian seasoning, and chili flakes if using. Mix thoroughly so the spices are evenly distributed throughout the cabbage and sausage mixture, ensuring every bite is well seasoned.

Continue cooking the mixture for about 10–15 minutes, stirring occasionally. Let the cabbage soften and become tender, but try not to overcook it—you want it to have a slight bite and not turn mushy. If you like a bit of caramelization, allow it to sit undisturbed for a minute or two between stirs.

Once the cabbage is tender and everything is well combined, taste and adjust the seasoning if needed. Remove from heat and serve warm straight from the skillet for the best flavor and texture.