Kielbasa and Cabbage Skillet

Cabbage has a constant presence in my fridge these days. Its long shelf life enables pantry meals like this one. It works well for my family, as it is easy to deconstruct into both low carb and kid-friendly meals. Maybe someday my boys will see the appeal of cabbage and onions, but until then they can eat the potatoes and sausage.

print

Kielbasa and Cabbage Skillet

 Minimally adapted from Good Fast Eats by Amy Flanagan

1/2 lb red potatoes, cut into 1-inch pieces
1 1/2 T olive oil, divided
salt and pepper
1 14-oz cooked polska kielbasa, cut in half lengthwise, then cut into 2-inch pieces
1 small head cabbage, core removed, coarsely chopped (about 6 cups)
1 large onion, chopped into 1-inch pieces
3 cloves garlic, mined
1/2 teas salt
1/2 teas black pepper
2 teas rice wine vinegar
1 1/2 teas Dijon mustard

Preheat oven to 400F. Toss potatoes with 1/2 T olive oil, sprinkle with salt and pepper, and roast on a baking sheet for 18-20 minutes.

Heat the remaining 1 T olive oil in a large skillet over medium-high heat. Add the kielbasa and cook for 1 minute without stirring; then stir occasionally for 3 minutes or so. Transfer to a plate with a slotted spoon, leaving as much of the fat and oil as you can in the pan.

Add the cabbage, onion, garlic, salt, and pepper to the skillet. Stir to combine and cook for 8-10 minutes. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another couple of minutes. Toss in the roasted potatoes and enjoy!

Note: The original recipe called for new potatoes, but these aren't always easy to come by so I usually make them with red potatoes. Also I don't weigh them, because I have kids who will eat just potatoes so I cook enough potatoes to feed all six of us, and then add the desired amount to each grown-up's serving.