Begin by halving the cabbage, removing the core, and slicing one half into pieces about 1 1/2 inches thick. If the pieces are too wide, you can halve the longer strips later for even cooking.

Cook the seasoned beef sausage slices in a large frying pan with cooking oil over medium heat until browned, about 5-7 minutes. Set them aside on a separate plate. If there are excess browned bits in the pan, gently remove them with a paper towel to prevent burning.

In the same pan, deglaze it with a bit of water. This will help lift any flavorful bits stuck to the bottom. Add the cabbage, a little extra oil if needed, brown sugar, salt, and black pepper. Cook the cabbage on medium-low heat until it softens, stirring occasionally. To expedite the process, add a couple of splashes of warm water or broth to the skillet.

Ensure the cabbage remains slightly crunchy, not too soft. Taste and adjust seasoning as necessary. If desired, enhance the flavor with seasoned salt, a splash of apple cider vinegar, creole or cajun seasoning, caraway seeds, garlic powder, or a small amount of minced garlic for an aromatic touch.

Lower the heat, add butter to the cabbage, and mix until fully dissolved. Reintroduce the cooked sausage, cover the pan, and simmer for a few more minutes to let the flavors meld.

Garnish with freshly chopped parsley before serving. This dish pairs wonderfully with noodles, rice, or potatoes for a complete meal.