Dice the onion and red bell pepper, mince the garlic, and chop the cabbage into bite-sized pieces. Slice the andouille sausage into rounds.
Heat a large skillet over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes, until browned. Remove the sausage and set it aside.
Add the butter and let it melt. In the same skillet, add the sliced onion and red bell pepper. season with bayou city seasonings, onion powder, and smoked paprika. Cook for 2-3 minutes, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
Add the chopped cabbage to the skillet. Toss to combine with the onion, bell pepper, and garlic. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour in the chicken stock and return the sausage to the skillet. Stir well, cover, and cook for an additional 5 minutes, until the cabbage is tender.
Season with salt, black pepper, and cayenne (if using). Adjust seasonings as needed.
Serve immediately as a side dish or a main course with cornbread or rice.
