Add the butter and olive oil to a heavy-bottomed pan with a lid over medium-high heat. Once the butter melts, add the cabbage and a couple of pinches of kosher salt.

Cover and cook for 10-12 minutes or until the cabbage is tan, soft, and tastes delicious.

Remove the cabbage from the pan and set aside.

Add the butter and olive oil to the pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes. When they begin to release liquid, stir. Add the salt. Continue to stir occasionally until golden, soft, and delicious.

Remove the mushrooms from the pan and add to the same bowl holding the cabbage.

Add the butter and olive oil to the pan over medium-high heat. Add the diced onion and salt. Stir. Cover and cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and softened.

Remove the onions from the pan and add to the same bowl as the other hot ingredients.

Add the olive oil to the pan over medium-high to high heat. Add the ground pork and break it up a bit.

As the pork continues to brown, continue mashing it up into smaller pieces. When it all turns brownish, keep cooking until you see some with a dark brown color.

Remove the browned pork from the pan and add to the same bowl as the other hot ingredients. Add the toasted fennel seeds so they soften while you cook the prepared peppers.

Cover the dish with tin foil to keep the sausage mixture hot.

If the pan has some browned bits, keep it over the heat and add ¼ cup cold water. Deglaze the pan and discard.

Add the olive oil to the pan over high heat.

Add the prepared bell peppers and cover.

Cook for 2 minutes. Remove the lid, flip the peppers, and repeat.

Remove the peppers and plate.

Add all the ingredients from the bowl back into your pan over medium heat.

Add the Dijon mustard and thoroughly combine.

Turn off the heat and spoon the sausage stuffing into the plated peppers.

Serve the filled peppers hot and enjoy!