Austrian Breakfast Tacos With Spicy “Sauerkraut” And Summer Sausage

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Big Girls Small Kitchen

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Ingredients

3 ounces summer sausage*, cubed

4 eggs, beaten

2 tablespoons freshly shredded Parmesan cheese

4 taco-sized corn tortillas

Cilantro for garnish (optional)

2 tablespoons olive oil

1 red onion, thinly sliced

2 cloves garlic, chopped

3 cups shredded purple cabbage

½ teaspoon salt

1 tablespoon white sugar

½ teaspoon red chili flakes

3/4 cup chicken or veggie stock (or water), divided

2 teaspoons white wine vinegar

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