Buttered Soured Cabbage Skillet with Sausage

Quarter the cabbage, remove the core, and slice into thin ribbons about 5mm wide. Place in a large bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture. This is Babcia's little secret for getting the cabbage tender, not mushy.

Slice the sausage into rounds about 1cm thick. If the sausage is uncooked, brown them in a dry skillet over medium heat until cooked through and golden on both sides, about 5 minutes per side. If using pre-cooked sausage, simply sear until warmed and slightly crispy. Remove and set aside.

In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally with a wooden spoon, until soft and golden and sweet, about 12 minutes. Babcia says good onions take patience.

Add the minced garlic and cook for another minute until fragrant, but watch it does not brown.

Add the prepped cabbage to the skillet with the onions. Stir well to combine with the buttery onions. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until the cabbage is tender and has softened but still has a gentle bite.

Uncover, raise heat to medium, and let any remaining moisture cook off. The cabbage should be lightly caramelized in spots. Season with black pepper.

Return the cooked sausage to the skillet and toss everything together until heated through, about 2 minutes.

Remove from heat. Dollop the yogurt over the top and give a heavy shower of fresh dill. Stir gently to swirl the tangy yogurt through the cabbage. Serve warm, in deep bowls.