Prep the produce: Core the cabbage and slice it into thin ribbons. Slice the onion and bell pepper, and mince the garlic. Keep everything within reach.

Brown the sausage: Heat a large skillet over medium-high. Add a drizzle of olive oil, then add the sausage. Break it up with a spatula and cook until well-browned and cooked through, about 6–8 minutes. Transfer to a plate, leaving the rendered fat in the pan.

Soften the aromatics: Add the onion and bell pepper to the same skillet. Cook 3–4 minutes, stirring occasionally, until they start to soften and pick up color. If the pan looks dry, add a bit more oil.

Bloom the spices and garlic: Stir in the garlic, smoked paprika, crushed red pepper, and oregano. Cook 30–45 seconds, just until fragrant. This step wakes up the spices and deepens the flavor.

Add the cabbage: Pile the sliced cabbage into the skillet. It will look like a lot, but it wilts down. Sprinkle with a pinch of salt and pepper. Toss with tongs to coat in the spices and aromatics.

Build sauciness: Stir in the tomato paste, if using, and cook 1 minute. Add the broth or water to help the cabbage steam and soften. Cover and cook 5–7 minutes, stirring once or twice, until the cabbage is tender with a slight crunch.

Return the sausage: Add the browned sausage back to the skillet. Toss to combine and cook 2–3 minutes to heat through. If the skillet looks dry, splash in a bit more broth or water.

Brighten it up: Turn off the heat and stir in the apple cider vinegar or a squeeze of lemon juice. Taste and adjust seasoning with salt, pepper, or more red pepper flakes.

Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot on its own, or over rice, cauliflower rice, mashed potatoes, or crusty bread.