Chicken Sausage, Potato, and Cabbage Skillet

• chicken sausagethinly sliced12 oz
• yukon gold potatocut into 1/2-inch cubes24 oz
• green cabbagethinly sliced16 oz
• red onionthinly sliced6 oz
• garlicminced2 clove
• olive oil8 tsp
• apple cider vinegar4 tsp
• dried thyme1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the chicken sausage, cabbage, and red onion; cut the potatoes into 1/2-inch cubes; and mince the garlic.
2. 2Do not rinse the chicken sausage. Pat it dry if needed, season it lightly with kosher salt and black pepper, and keep it separate from the vegetables. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat the olive oil in a large skillet over medium heat. Add the potatoes, season with a pinch of kosher salt and black pepper, cover, and cook for 10-14 minutes, stirring occasionally, until fork-tender and lightly browned.
4. 4Add the onion and cabbage, season with another pinch of salt, and cook uncovered for 5-7 minutes, stirring occasionally, until the onion is translucent and the cabbage is tender-crisp.
5. 5Stir in the garlic and dried thyme and cook for 30-60 seconds, until fragrant. Add the sausage and cook for 5-7 minutes, turning occasionally, until browned and the thickest piece reaches 165F (74C) on an instant-read thermometer.
6. 6Stir in the apple cider vinegar, scrape up any browned bits, and cook for 1-2 minutes, until the vinegar is absorbed and the skillet smells bright. Taste and adjust with kosher salt and black pepper.