Slow Cooker Instructions

1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the smoked sausage in one layer and let it brown on each side for about 3 minutes. 
2. Stir in the celery and saute for 3 more minutes. Stir in the garlic for 30 seconds. Transfer to the slow cooker.
3. Stir in the green pepper, tomato paste, green onion and chicken broth. 
4. Add in the cabbage and sprinkle it all over with the cajun seasoning. Toss well.
5. Cover and cook on low for 3-5 hours. Each slow cooker cooks differently. 
6. Stir in the vinegar. You can serve as is or if you want it creamy and cheesy stir in the sour cream and mozzarella. 
7. Eat plain or serve over rice or egg noodles. 

Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the smoked sausage in one layer and let it brown on each side for about 3 minutes.
2. Stir in the celery and saute for 3 more minutes. Stir in the garlic for 30 seconds.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
4. Add in the cabbage, green pepper, tomato paste and green onion. Sprinkle the cajun seasoning on top.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up move valve to venting. Remove the lid.
6. Stir well. Stir in the vinegar. You can serve as is or if you want it creamy and cheesy stir in the sour cream and mozzarella. 
7. Eat plain or serve over rice or egg noodles.