Instructions:

1. Brown the Sausage: In a large skillet over medium heat, heat olive oil and brown the sausage slices for 3–4 minutes per side until lightly crisped. Remove from heat.
2. Prepare the Slow Cooker: Add the sliced onion, chopped cabbage, garlic, salt, pepper, smoked paprika, and red pepper flakes to the slow cooker. Top with the browned sausage.
3. Mix the Broth: In a small bowl, whisk together chicken broth, apple cider vinegar, and Dijon mustard (if using), then pour over the cabbage and sausage mixture.
4. Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the cabbage is tender and the flavors have melded. Stir before serving and garnish with chopped parsley if desired.