• In a large skillet ove medium heat, melt 1.5 TBSP butter. Add in the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
• Add in sliced turkey sausage and sauté until slightly browned.
• Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with the butter and seasonings.
• Sauté until cabbage is wilted and slightly browned.
• Top with fresh parsley before serving.

For the Salisbury Steaks

• In a medium mixing bowl, mix the ground beef, onions, egg, Worcestershire sauce, parsley, and pepper together. Divide into 8 equal oval shaped patties.
• Heat a large frying skillet over medium high heat and cook each patty for about 4-5 minutes on each side.
• Once cooked on both sides, remove from the plan and place on a side plate.

For the Mushroom Onion Gravy

• Reduce heat to medium, add onions and garlic to the pan along with the steak drippings. Cook for 3-4 minutes. Stir in mushrooms and continue cooking for a few more minutes.
• Sprinkle flour over the mushrooms and onions, stir and cook for another minute or so.
• Next, add beef broth, Worcestershire sauce, salt and pepper. Stir for a few minutes and place the Salisbury steaks back into the pan and cover with the gravy mixture.
• Cover the pan and cook for about 2-30 minutes gents stirring occasionally. The gravy will also ticket up as it cools so make sure not to cook too long or your gravy will be too thick. If that happens, just add a little more beef broth to thin out.
• If the gravy is to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.