Sauté the Sausage – In a large, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and pan is hot, add the sausage rounds in a single layer. Cook until golden brown, about 4-6 minutes per side. You want a nice charred color on the sausage for flavor. Use a slotted spoon to remove the sausage and set aside.

Sauté the Veggies – In the same pan, add the onion and bell pepper. Sauté until softened, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add Sugar for Sweet Caramelization – Sprinkle in the brown sugar and stir until it begins to dissolve into the veggies.

Add the Cabbage – Add the chopped cabbage in batches if needed, stirring after each addition. Pour in the vinegar and seasoning, and stir well. Cover and let steam for 3-4 minutes. Stir, then cook another 3-4 minutes until tender.

Bring It All Together – Return the sausage and juices to the pan. Stir well and cook for another 5-10 minutes to let the flavors meld. Cook (without a lid) until the cabbage is as caramelized and charred as you like. I like lots of color on mine and nice and golden brown.

Serve & Enjoy – Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley. Enjoy!