Sautéed Cabbage Kielbasa Skillet (Print Version)
# Ingredients:
01 -
Roughly 1 teaspoon paprika
02 -
Salt to your liking
03 -
A couple of garlic cloves, chopped up
04 -
A big green cabbage, thinly sliced and cored
05 -
1 medium onion, diced
06 -
1 tablespoon butter (unsalted)
07 -
1 tablespoon olive oil
08 -
450 g smoked kielbasa links, sliced into little rounds
09 -
Black pepper as you like
# Instructions:
01 -
Put the browned kielbasa back in the pan. Give everything a stir and let it get nice and hot for a couple more minutes. Add salt and pepper the way you like it. Dish it up while it's still steaming.
02 -
Toss in the garlic bits and sprinkle the paprika all over. Mix stuff up and let it cook about a minute so it smells awesome.
03 -
Drop the cabbage into your pan. Let it cook without a lid, keep tossing now and then, until it's soft, shrunken, and getting golden along with the onion. That'll take you 10 to 15 minutes.
04 -
Add the butter into the pan and let it melt. Toss in the onion and let it cook for a few minutes, stirring every so often, until it gets tender.
05 -
Pour the olive oil into a big skillet and heat it over medium-high. Add those kielbasa rounds and let them sit, stirring from time to time, until both sides are crisp and have some nice color—give it about 7 to 10 minutes. If it's cooking too fast, lower the heat a bit. Once they're all golden, pull them out and set them aside.
# Notes:
01 -
Hungarian or Ukrainian smoked sausages work fine if you can't get kielbasa.
02 -
For the best results, grab a medium cabbage that weighs about 900 g to 1 kg once you've tossed the outer leaves and the core.