Slice the chicken sausage links into ½-inch rounds and set aside.

Cut the cabbage in half and slice half into roughly ½-inch wide strips. Dice the onion and mince the garlic.

In a large skillet, heat olive oil over medium heat. Add sausage and sauté for 3-4 minutes until browned. Remove sausage and set aside.

In the same skillet, add butter and sauté onions for 3 minutes until translucent. Add minced garlic and sauté for 30 seconds.

Add half of the sliced cabbage to the skillet, tossing with onions and garlic. Add the second half of cabbage and combine.

Add Creole seasoning, garlic powder, smoked paprika, and chicken broth. Mix to coat the cabbage with spices and broth.

Cook the cabbage, stirring occasionally, until tender and most liquid has evaporated (10-12 minutes). Adjust seasoning to taste.

Add chicken sausage back into the skillet and cook for 2 minutes to heat and marry flavors.

Serve warm with crusty bread, rice, or preferred side.