Cut 1 pound of smoked sausage into half moons.

Add 2 tbsp of butter to a skillet and add the cut sausage. Sautee over medium-high heat for 4-5 minutes or until the sausage is lightly browned.

While the sausage is cooking, remove the outer leaves from a head of cabbage and cut it in half. Remove the hard core by cutting a wedge into the cabbage around the core.

Working with half the cabbage, cut the cabbage into 1/2-inch slices, then cut again across the slices creating small squares of cabbage. You need about 4 cups of cabbage.

When the sausage is browned, add the cabbage and stir well. Add the dehydrated onion flakes and garlic powder. Turn the heat to medium and continue cooking for another 5-6 minutes, stirring frequently, until the cabbage has shrunk and is tender.

Season with salt and pepper and enjoy!