Ingredients:
1 head of green cabbage, chopped
1 large onion, sliced
12–16 oz smoked sausage (kielbasa or andouille), sliced
4–6 strips of bacon, chopped
2–3 tablespoons butter or oil
1 tsp garlic powder
1 tsp paprika (optional)
Salt & black pepper to taste
Optional: crushed red pepper flakes for heat
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🔥 Instructions:
1. Preheat the Blackstone
Set to medium heat.
Add a little oil or butter to start.
2. Cook the Bacon
Toss chopped bacon on the griddle.
Cook until crispy, then move to the cooler side. Leave the grease!
3. Add the Sausage
Place sliced sausage on the griddle in that bacon fat.
Sear both sides until nicely browned. Move aside with the bacon.
4. Sauté the Onion
Add sliced onions to the griddle with a bit of butter.
Sauté until they begin to soften (3–4 minutes).
5. Add the Cabbage
Toss chopped cabbage onto the griddle with the onions.
Add more butter/oil as needed.
Season with garlic powder, paprika, salt, and pepper.
Stir frequently until the cabbage softens and gets some char (about 8–10 minutes).
6. Mix Everything Together
Add the cooked sausage and bacon back in.
Combine and cook a few more minutes to marry all the flavors.
7. Serve It Up
Optional: sprinkle some shredded cheese, hot sauce, or a fried egg on top.
