Sautéed Cabbage Kielbasa Skillet (Print Version)
# Ingredients:
01 -
Season to your liking with salt
02 -
Sprinkle black pepper as you like
03 -
1 teaspoon of paprika
04 -
2 garlic cloves, chopped up
05 -
1 head green cabbage, cored and sliced thin
06 -
1 medium onion, diced small
07 -
A spoonful of unsalted butter
08 -
A spoonful of olive oil
09 -
450 g smoked Polish kielbasa, cut into 0.6 cm thick slices
# Instructions:
01 -
Toss the browned kielbasa back into the skillet, stir everything together, and let it cook another 2 minutes till the sausage's nice and hot. Taste, sprinkle on salt and more pepper if you want, then eat it right away.
02 -
Drop in your garlic and paprika, give it all a good stir until everything's mixed in, and let it sizzle for a minute so the flavors get going.
03 -
Toss the sliced cabbage into your pan. Keep it uncovered and stir often. Let it cook for 10 to 15 minutes, so the cabbage gets soft, starts to brown, and hangs out with that onion.
04 -
Now melt your butter in the skillet. Add those onions and cook for 3 minutes, stirring here and there, until they’re looking soft.
05 -
Pour olive oil into your big skillet and heat it over medium-high. Drop in the kielbasa slices and cook, stirring now and then, until both sides are good and crispy, about 7–10 minutes. If it starts to get too hot, just lower to medium. Take the sausage out when done and set it aside.
# Notes:
01 -
You can totally swap in smoked Hungarian or Ukrainian sausage for the Polish kind.
02 -
Pick out a mid-size cabbage, somewhere from 900 to 1,000 grams after peeling and coring, so everything cooks up nicely.