Sausage and Cabbage Skillet

Ingredients

• 1 pound Hot Italian Sausage  (for paleo/whole30 be sure to read ingredients to determine if they are compliant)
• 1 Tablespoon olive oil (or oil of choice)
• 1 large onion, sliced
• 1 bag of slaw with kale, cabbage, brussels sprouts and broccoli slaw (such as Cruciferous Crunch from Trader Joe's or Sweet Kale Salad from Costco/Kroger OR slice your own mix) about 10 ounces or 6 cups
• 4 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt to taste
• pepper to taste

Instructions

1. In a high sided saute pan over medium high heat, brown the sausage until cooked through.  Remove from pan.
2. Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt.   Cook for 5-10 minutes, until softened and golden.
3. Add the garlic and spices, cook for about 30 seconds, until fragrant.
4. Add the cabbage/kale slaw to the pan. The pan will be very full at first, carefully mix the slaw in and it will start to wilt and reduce in volume.  You my need to add it in a few batches.  Continue to stir, until everything is combined and slaw is wilted, about 5 minutes. 
5. Add the sausage back to the pan, stir to combine.  Cook for another minute or two, until sausage is warmed.  Taste and add more salt and pepper if needed.  Serve.

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