Start by preparing all your ingredients.

Slice the smoked turkey sausage, bell pepper, and onion.

The vegetables should be sliced thinly so they cook evenly and blend well with the cabbage.

Next, cut the cabbage into quarters, remove the core, and slice it into thin strips.

Rinse the cabbage thoroughly to remove any dirt or debris.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Once the butter has melted, add the sliced bell peppers, onions, and smoked turkey sausage.

Sauté the mixture for 4-6 minutes until the onions and peppers are softened, and the sausage begins to brown slightly.

Add the sliced cabbage to the skillet, stirring well to coat it in the butter, oil, and rendered sausage fat.

Season with the seasoned salt, black pepper, garlic powder, and salt.

Continue tossing the cabbage in the pan for about 3-4 minutes to allow it to soak up the flavors.

Pour in 1 cup of chicken stock, reserving the rest in case you need it later.

Increase the heat to high to bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, stirring every 4-5 minutes. The cabbage should be tender but still slightly crisp when done.

If you prefer a softer texture, you can cook it a bit longer, adding more chicken stock if necessary.

Once the cabbage reaches your desired texture, remove the lid and allow any excess liquid to evaporate over medium heat.