Crisp the bacon and sausage

• Heat a large pan over medium heat and add the chopped bacon.
• Cook until the bacon is crisp and the fat has rendered.
• Add the sliced andouille sausage and brown it in the bacon fat.

Soften the vegetables

• Add the diced onion and peppers to the pan and cook until softened.
• Stir in the minced garlic and cook until fragrant.

Season

• Sprinkle in the garlic pepper, smoked paprika and red pepper flakes.
• Stir so the vegetables are evenly coated in the spices.

Fry the cabbage

• Add the chopped cabbage and the butter to the pan.
• Pour in the chicken broth and sprinkle in the sugar.
• Toss everything together and cook, stirring occasionally, until the cabbage is tender.

Serve

• Taste and adjust the seasoning.
• Serve hot as a side dish.