Makes 4 servings. 

1 tablespoon olive oil
1 pound smoked kielbasa, thinly sliced
(You can also use other kinds of sausage)
1 Red Dog yellow onion, finely chopped
3 cloves garlic, minced
1 small head Red Dog savoy cabbage, cored and thinly sliced
1/2 cup dry white wine
Salt and freshly ground pepper, to taste

In a large skillet, over medium heat, heat the olive oil. Working in batches if necessary, add the sliced kielbasa and cook until browned, about 1-2 minutes per side. Remove with a slotted spoon and reserve.

Add more oil if necessary, then sauté the onion until translucent, about 2-3 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute.

Add the cabbage and stir to combine. Then, pour in the white wine, using a wooden spoon to deglaze the bottom of the pan. Cover and cook – stirring every now and then, until the cabbage is soft, about 10 minutes. Uncover and continue cooking another 5 minutes, to let the cabbage caramelize.

Season with salt and pepper. Then, stir back the sausage, tossing to combine, and cook for another couple of minutes, until the sausage is warmed through. Serve immediately!