In a large saute pan, over medium heat, add 1 Tablespoon olive oil.
Place the sliced sausage in the pan, saute about 5 minutes to lightly brown the sausage. Remove sausage, set aside.
Add the remaining Tablespoon olive oil to the pan. Stir in the shallots and saute for 3 minutes to soften the shallots. Stir in the garlic and dried thyme, stir about 1 minute to blend flavors.
Blend in the cabbage and apple cider vinegar. Season with salt and pepper. Saute, stirring occasionally about 10-13 minutes, to soften the cabbage.
Stir in the shredded carrots and cooked sausage, saute another minute to blend flavors.
Taste for seasoning, reseason if needed. Optional, serve with a sprinkling of fresh chopped thyme.
Notes
Note 1: Variations can be any smoked sausage including turkey or chicken. Note 2: Need a short-cut, use pre-cut cabbage found in the produce section of your grocery store.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.