Saturday, June 20, 2015

#3528 - Skillet Cabbage and Kielbasa

(by Shirley McNevich)

2lbs. cooked kielbasa (cut into coin shaped pieces, then cut each coin shaped piece in half)
1 TBSP canola oil
1 head of cabbage (torn into bite sized pieces)
1 large onion (chopped)
3 garlic cloves (minced)
2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
mashed potatoes (optional)

In a skillet over medium heat add canola oil and kielbasa pieces--cook/stir until browned. Place browned kielbasa pieces on a plate but leave the fat in the skillet. To the fat in the skillet add the chopped onions, minced garlic, white sugar, salt and pepper--stir well. Add the cabbage pieces--cook/stir until desired tenderness. In a bowl add the cider vinegar and Dijon mustard--stir to mix. Spread the mustard mixture over the cabbage. Add the kielbasa pieces--cook/stir until mixture it hot and cabbage is cooked to your liking. Serve by itself OR over mashed potatoes.

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