Cook the smoked turkey sausage separately until browned and slightly crispy before removing it, allowing you to build a flavorful fat base in the skillet and prevent it from becoming overcooked.

Slice cabbage into 1/4-inch ribbons or chunks to ensure even cooking throughout—smaller, uniform pieces will caramelize beautifully rather than cook unevenly.

Combine oil and butter (not just one) to achieve a higher smoke point while gaining rich, nutty flavor that enhances both the cabbage and sausage.

Add cabbage in batches if needed and let it sit for 2-3 minutes before stirring to develop caramelization—overcrowding creates steam instead of the desired golden-brown texture.

Add chicken stock after the vegetables have caramelized to capture browned bits on the pan's bottom, creating a rich sauce that reduces and concentrates flavors rather than boiling everything at once.