Kielbasa and Cabbage Skillet - A Quick Recipe to Still Hunger
Sometimes the meal can be cooked from the most basic ingredients and still have an amazing rich flavor. The cabbage skillet with Polish kielbasa is exactly one of these dishes, and it has been around for so long that it can be considered as a classic meal for almost any event, as the kielbasa is very nutritious, while the veggies provide a healthy dose of vitamins. As it takes only 20 minutes to complete, it is especially useful for when you need to quickly stay your stomach, feed your kids, or just need something tasty and easy-to-prepare. The leftovers can be easily stored in the refrigerator and microwaved the next day.
For the most part, all of the ingredients can be bought in the same food store. The best thing is that this dish is really hard to spoil even if you add some leftover veggies found in your refrigerator. Mix-in things like potatoes or squeezed tomatoes to add the flavor or increase the yield in that way.
Feel free to use cooked meat instead of the kielbasa as well, although Polish sausages taste absolutely incredible here. Vegetarians can also enjoy this dish by switching to soy meat or sausages and butter with olive oil.
Ingredients:
- 14 oz./400 g. of Polish kielbasa - 1 package.
- 1 medium-sized white sweet onion.
- 1/2-cup/ 110 g of butter or 2 tbs of olive oil.
- 1 carrot.
- 1/2 big cabbage head or 1 average-sized cabbage.
Preparation:
- Cut the Polska kielbasa in thick round slices.
- Remove the outer green leaves from the cabbage.
- Cut it in half and remove the core. Coarsely shred what’s left.
- Julienne 1 carrot.
- Peel and mince the garlic.
- Peel and chop the onions
Cooking:
Preheat a Dutch oven or a deep frying pan. Put the butter or pour 2 tbs of olive oil in. Add the cut onion and saute on medium heat until it's all soft and slightly translucent. Add the garlic and stir-fry for just 1 or 2 more minutes. Clear some empty space in the center of the pan and add the kielbasa slices. Brown them on both sides or for 2-3 minutes per side. The idea is to make them all nice and crispy on the outside yet keep the insides soft and tasteful. Remove the kielbasa from the pan and add the cabbage and Julienne carrot. Stir to evenly mix the cabbages, carrots and the onions. Cover, reduce the heat, and simmer for 7 to 10 more minutes. Place the kielbasa slices back and let them heat through. Remove from the heat.