"The belly rules the mind."--Spanish Proverb

Kielbasa and Cabbage Skillet Recipe

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This recipe for Kielbasa and Cabbage Skillet, by , is from The Roney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Roney

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fully cooked kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons rice wine vinegar
1 1/2 teaspoons dijon or brown grainy mustard

Directions:
Directions:
Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve immediately on its own or over mashed potatoes

 

 

 

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