1. |
Slice onions into strips. Peel carrots and use peeler to peel carrots into thin strips. Slice fresh mushrooms into 1/4" slices. Slice turkey sausage into thin bite size pieces. Shred/slice cabbage. |
2. |
Add 1 tablespoon butter to large skillet or wok. Add onions and red pepper flakes. Sauté 5 minutes. Add garlic. Sauté 2 more minutes. Remove from pan and place into a large bowl. |
3. |
Add 1 tablespoon butter and carrots to pan. Cook 3 minutes, and add mushrooms. Sauté for 3 more minutes. Add to large bowl. |
4. |
Add sausage to pan with a dash of broth. Sauté until edges start to brown. Remove from pan and add to large bowl. |
5. |
Add broth, salt, and pepper to pan. Bring to simmer and add cabbage and cover with lid tilted. Cook until cabbage starts to soften. Turn off heat. |
6. |
Add all prepared ingredients from large bowl to the cabbage. Mix well. Cover with lid tilted and let sit 5 minutes. Mix again before serving. |