Kielbasa is originally a sausage form that comes from the polish cuisine. Being their staple food, it is made of different varieties of each households. In other countries, the kielbasa is available ready made with varied package sizes depending on the brand you purchase and can be used in all the sandwiches which use sausages as one of the ingredients. In that regard, it can be used to make a simple dish, especially for a weeknight dinner, quickly in a skillet. Cabbage being one of the major ingredients of this particular dish tastes different and is really liked by even those who hate cabbage as it is flavorful. Apart from being flavorful, it is a low carb dinner which is also filling.
Kielbasa Cabbage Potato Skillet Recipe:
Preparation Time: 10 Minutes
Total Time: 25 Minutes
2 Tbsp Olive oil
1 lb Kielbasa
1 medium onion ( diced or sliced)
4-6 cups cabbage (shredded)
3 large potatoes( diced into cubes)
½ cup Chicken broth
2 cloves garlic (minced)
Salt to taste
Pepper to taste (freshly cracked)
Whole grain or yellow mustard (optional)
Parsley for garnishing (optional)
The first step is to take a skillet or a large and wide bottomed pan and place it on a gas stove, followed by adding 2 tablespoons of olive oil. Let the oil heat up on medium low heat. In the meantime take the potatoes, peel the skin and chop them into dices and keep them aside. Soon after the oil gets heated up, drop in the diced potatoes and add a pinch of salt and pepper. Let it get done.
Stir the potatoes in a regular interval such that it does not stick to the bottom of the pan. When done, drop in the sliced onions to the same skillet and fry for some time till it becomes transparent and soft.
In the meantime, take out the kielbasa from the package and cut them into rings of ¼ inch thickness. When the onions get done, drop these kielbasa rings to the skillet and cook without covering it using a lid. Wait until they are cooked or till it turns brown.
When they are getting cooked, add the minced garlic along with salt and pepper according to taste and fry them well until all the ingredients get coated with it. It is now time to add the cabbage to the skillet; take a large head of cabbage, shred them into fine pieces of ½ inch wide strips approximately and toss them well.
The cabbage has to be cooked until it turns soft and tender. To help the cooking get faster, add in the chicken broth to the skillet so as to create a steam within the vessel. Wait for the cabbage to absorb the water and turn soft and well done to tenderness until all of the broth gets evaporated.
At this stage, check for the salt and pepper ratio and add more if required. If using the whole grain or yellow mustard, add it at this stage and toss the veggies so as to coat them completely. Once coated, remove it from the flame and serve it warm with sprinkling few pieces of parsley to taste better.
If you are a vegetarian, substitute the kielbasa with the soy based sausages available in the market and fry the veggies by adding butter for taste. Also, the dish can be made with adding any available veggies of your choice such as the Julians of carrot, etc. The dish tastes better when the cabbage is cooked to maintain the crunchiness.