Heat 1 tablespoon of olive oil in a large skillet to hole the shredded cabbage over medium-high heat.
Add the sliced sausage. Pan-fry the sausage slices, frequently flipping, for 1 to 2 minutes or until brown on both sides. Remove from pan and set aside.
Add remaining 1 1/2 tablespoons of olive oil to the skillet.
Add and sauté the garlic for about 1 minute - do not burn the garlic. Add sliced onion, shredded cabbage, salt, pepper. Stir to mix. Let the cabbage mixture cook, occasionally stirring, until cabbage is slightly too tender but still crispy, about 7 - 10 minutes.
Add the sausage slices back to the pan and stir until combined with the shredded cabbage. Cook for another 3 to 5 minutes and until well blended.
Add a few drops of lemon juice and parsley.
Season to taste with additional salt and pepper if needed. Toss well to combine.
Remove from heat and serve immediately.
You can use green cabbage, napa, or savoy cabbage.
Use lemon juice or flavored vinegar to bring out the flavors of the cabbage a bit more. The lemon juice or vinegar helps tone down the sulfur odor that it gives off when cooked. The longer the cabbage is cooked, the more sulfur.
Use your preferred uncured sausage, preferably one that is smoky in flavor.
Use other spices or seasonings for different flavors.